Bouillabaisse
Bouillabaisse is a French fish stew with saffron, fennel, and an orange peel aroma. The fish broth first simmers with vegetables and spices before the fish, mussels, and shrimp are added one by one to prevent overcooking.
How to make it
Prepared 0 of 6 steps
Check the fish and shellfish.
Fish should be boneless, cut into large pieces about 4-5 cm. Shrimp have their intestinal vein removed. Mussels are cleaned, broken shells discarded, and those that do not close after tapping are thrown out. Seafood should remain cold until ready to use.
Prepare aromatic vegetables
Wash the leek carefully between its layers and slice into half-rings. Thinly slice the onion and fennel, mince the garlic and chop the tomatoes with their juices. Crush the saffron and steep in a little of the measured hot fish stock.
Make the base
Heat the oil in a large saucepan and soften the leek, onion and fennel for 8–10 minutes. Add garlic and tomato paste for 1 minute. Pour in the wine and boil for 2 minutes, stirring from the base.
Steep the broth
Add tomatoes, all fish broth with saffron infusion, orange peel, thyme, bay leaf, salt, and pepper. Simmer for 15 minutes on low heat. Remove the peel, thyme sprigs, and bay leaves before adding the fish.
Add seafood one by one
Lower the large pieces of fish into the broth for 4 minutes. Add mussels and shrimp, cook for another 4-5 minutes until the fish and shrimp are opaque and cooked through to an internal temperature of 63 °C with opened mussel shells. Discard unopened shells.
Preserve large pieces
Do not stir vigorously after adding the fish. Gently swirl the pan or lift the broth with a spoon. Divide the fish and shellfish between bowls, add stock and the listed parsley. This version includes no rouille, croutons or lemon.
Little hint
Choose several types of firm white fish that can withstand short cooking times without falling apart. The fish broth should be prepared in advance: using water instead will result in a noticeably less flavorful dish.
Frequently asked questions
What should I watch out for when cooking?
Choose several types of firm white fish that can withstand short cooking times without falling apart. The fish broth should be prepared in advance: using water instead will result in a noticeably less flavorful dish.
How should I prepare the ingredients?
Fish should be boneless, cut into large pieces about 4-5 cm. Shrimp have their intestinal vein removed. Mussels are cleaned, broken shells discarded, and those that do not close after tapping are thrown out. Seafood should remain cold until ready to use.
