Bouillabaisse Provençal Fish Stew (Printable Version)

Rich fish and shellfish simmered with saffron, herbs, and vegetables, served with a flavorful rouille sauce.

# Ingredient List:

→ Fish & Seafood

01 - 14 oz firm white fish fillets (e.g., monkfish, sea bass), cut into chunks
02 - 10.5 oz oily fish fillets (e.g., red mullet), cut into chunks
03 - 10.5 oz mussels, cleaned and debearded
04 - 7 oz small shrimp, peeled and deveined
05 - 6 large sea scallops (optional)

→ Vegetables & Aromatics

06 - 2 tbsp olive oil
07 - 1 large onion, finely sliced
08 - 1 large leek (white part only), thinly sliced
09 - 2 fennel bulbs, sliced
10 - 3 garlic cloves, minced
11 - 4 ripe tomatoes, peeled, seeded, and chopped
12 - 1 large carrot, sliced
13 - Zest of 1 orange
14 - 1 bay leaf
15 - 2 sprigs thyme
16 - 1 sprig fresh parsley (plus extra for garnish)
17 - 1/2 tsp saffron threads
18 - 1 tsp fennel seeds
19 - 1/2 tsp black peppercorns
20 - Salt and freshly ground black pepper, to taste

→ Liquids

21 - 3/4 cup dry white wine
22 - 6 1/4 cups fish stock or water

→ For the Rouille

23 - 1 egg yolk
24 - 1 garlic clove, minced
25 - 1 small red chili, seeded and chopped
26 - 1/2 tsp saffron threads, soaked in 1 tbsp warm water
27 - 3.5 fl oz olive oil
28 - 1 tsp Dijon mustard
29 - Salt, to taste

→ To Serve

30 - 1 small baguette, sliced and toasted
31 - Extra olive oil, for drizzling

# Directions:

01 - Heat olive oil in a large, heavy pot over medium heat. Add onion, leek, fennel, carrot, and garlic. Cook, stirring occasionally, until softened but not browned, about 8 to 10 minutes.
02 - Stir in tomatoes, orange zest, bay leaf, thyme, parsley, saffron threads, fennel seeds, black peppercorns, salt, and freshly ground black pepper. Cook for 5 minutes to meld flavors.
03 - Pour in white wine and simmer for 2 minutes. Add fish stock or water, bring to a gentle boil, then reduce heat and simmer uncovered for 25 minutes to develop depth of flavor.
04 - Pass the broth through a fine sieve, pressing solids to extract maximum flavor. Discard solids and return strained broth to a clean pot.
05 - Bring broth to a gentle simmer. Add firm white fish pieces and cook for 5 minutes. Add oily fish, mussels, shrimp, and scallops if using; simmer for 5 to 6 minutes until seafood is just cooked and mussels open. Discard any unopened mussels. Adjust seasoning as needed.
06 - In a bowl, whisk egg yolk, garlic, chili, saffron with soaking water, and Dijon mustard until smooth. Gradually drizzle in olive oil while whisking constantly until sauce thickens like mayonnaise. Season with salt.
07 - Ladle the stew into warm bowls, garnish with fresh parsley. Serve with toasted baguette brushed with olive oil and a spoonful of rouille on the side.

# Expert Advice:

01 -
  • It tastes restaurant-worthy but lets you control the freshness and quality of every piece of seafood.
  • The rouille transforms crusty bread into pure luxury, and yes, it's easier to make than you think.
  • One pot, one meal, and the aroma while it simmers will make you feel like you've traveled somewhere golden and warm.
02 -
  • Don't skip straining the broth—it's what separates a rustic fish soup from an elegant bouillabaisse with that signature silky, refined texture.
  • Always add seafood in order of cooking time; firm fish first, quick-cooking shrimp last, so nothing becomes overcooked while waiting for something else to finish.
  • Unopened mussels after cooking are a sign they were already dead; discard them without guilt.
03 -
  • If you can find rouget (red mullet) at a good fishmonger, use it—it's the traditional oily fish for bouillabaisse and its flavor is worth seeking out.
  • Soak saffron threads in warm water for a few minutes before adding them to the pot; this releases their color and flavor so they don't settle on the bottom of the stew looking unused.
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