French Bouillabaisse
A vibrant and aromatic Mediterranean fish stew that brings the essence of the French coast directly to your home kitchen.
Ingredients
- •3 tablespoons extra virgin olive oil
- •1 large leek, white and light green parts, thinly sliced
- •1 medium fennel bulb, thinly sliced
- •4 cloves garlic, minced
- •1 teaspoon saffron threads, crushed
- •1 teaspoon dried thyme
- •1 strip orange zest
- •1 can (14.5 oz) crushed tomatoes
- •4 cups fish or vegetable stock
- •1.5 lbs firm white fish fillets (such as cod, sea bass, or halibut), cut into 2-inch chunks
- •1/2 lb calamari rings, cleaned
- •1/4 cup fresh parsley, chopped
- •Salt and freshly cracked black pepper to taste
Instructions
- 1
Heat the olive oil in a large heavy-bottomed pot or Dutch oven over medium heat.
- 2
Add the sliced leek and fennel, sautéing for about 5-7 minutes until softened and translucent.
- 3
Stir in the garlic, saffron, thyme, and orange zest, cooking for another minute until fragrant.
- 4
Pour in the crushed tomatoes and stock, bringing the mixture to a gentle simmer for 10 minutes to develop the base flavors.
- 5
Gently slide the fish chunks and calamari into the simmering broth, ensuring they are submerged.
- 6
Cover and simmer gently for 5-8 minutes, or until the fish is opaque and flakes easily with a fork.
- 7
Remove the orange zest strip, season with salt and pepper to taste, and garnish generously with fresh parsley before serving.
💡 Chef tips
- Ensure you use fish with fins and scales to keep the dish kosher; avoid any shellfish like shrimp or crab.
- You can prepare the soup base (the broth with vegetables) a day in advance; simply add the fresh fish and calamari just before serving.
- Serve with toasted slices of crusty baguette rubbed with a little garlic for an authentic experience.
✅ How it should turn out
The finished bouillabaisse should be a rich, golden-hued broth with tender, succulent fish and a fragrant aroma of saffron and fennel that tastes deeply savory and bright.