French Bouillabaisse
A vibrant and aromatic Provençal fish stew that brings the essence of the Mediterranean to your table with a rich, saffron-infused broth.
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 can (14.5 oz) fire-roasted diced tomatoes
- •4 cups high-quality fish stock
- •1/2 cup dry white wine (or dry vermouth)
- •1 strip orange zest
- •1.5 lbs firm white fish fillets (such as cod, halibut, or sea bass), cut into 2-inch chunks
- •1/2 lb calamari rings, cleaned
- •1/4 cup fresh parsley, chopped
- •Salt and 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 leeks and fennel, sautéing for about 5-7 minutes until softened and translucent.
- 3
Stir in the minced garlic and saffron, cooking for another minute until fragrant.
- 4
Pour in the white wine to deglaze the pot, scraping up any browned bits from the bottom.
- 5
Add the diced tomatoes, fish stock, and orange zest. Bring to a gentle simmer and let it cook for 10 minutes to meld the flavors.
- 6
Gently slide the fish chunks and calamari into the simmering broth. Cover and poach for 5-7 minutes, or until the fish is opaque and flakes easily with a fork.
- 7
Remove the orange zest strip, season with salt and pepper, and garnish generously with fresh parsley before serving.
💡 Chef tips
- Use a high-quality fish stock; if you cannot find one, a light vegetable stock can be substituted, though the flavor will be less authentic.
- The stew tastes even better the next day as the flavors continue to marry; store in an airtight container in the refrigerator for up to 2 days.
- Serve with toasted baguette slices rubbed with a little garlic for the traditional experience.
✅ How it should turn out
The finished bouillabaisse should be a vibrant, golden-hued stew with tender, flaky fish and a fragrant, complex broth that smells of saffron, fennel, and the sea.