Marseille's legendary saffron-scented fish stew, brimming with the day's freshest catch simmered in a fragrant broth of tomatoes, fennel, and orange peel. Served with garlicky rouille-slathered croutons, this is the taste of the Provencal coast in a bowl.
Ingredients
1kg mixed firm fish (monkfish, sea bass, red mullet), cut into large pieces
500g shellfish (mussels, prawns, crab)
2 large onions, chopped
4 tomatoes, chopped
1 fennel bulb, sliced
4 cloves garlic, crushed
1 strip orange peel
Large pinch saffron threads
200ml dry white wine
2 tablespoons tomato paste
100ml extra virgin olive oil
Bouquet garni (thyme, bay leaf, parsley)
Salt, pepper, and cayenne to taste
Crusty bread for croutons
Rouille (garlic-saffron mayonnaise) for serving
Instructions
1Heat olive oil in a very large, heavy pot. Sauté the onions and fennel over medium heat for 8 minutes until softened. Add garlic and cook 1 minute more.
2Add the chopped tomatoes, tomato paste, orange peel, bouquet garni, and saffron. Cook for 5 minutes, stirring, to build a fragrant base.
3Pour in the white wine, then add enough water to cover generously (about 1.5L). Bring to a vigorous boil and cook rapidly for 15 minutes to emulsify the oil and broth.
4Add the firmest fish first (monkfish), cooking for 5 minutes. Then add medium-firm fish and shellfish, cooking for another 5-7 minutes until mussels open and prawns are pink.
5Meanwhile, make croutons: slice baguette, brush with olive oil, and toast until golden. Prepare rouille by blending garlic, saffron, egg yolk, olive oil, and a pinch of cayenne.
6Carefully transfer the fish and shellfish to a warmed serving platter. Strain the broth and adjust seasoning with salt, pepper, and cayenne.
7Serve the broth in deep bowls with the fish alongside. Float rouille-spread croutons on the broth and let guests combine to their liking.
Did You Know?
Authentic bouillabaisse can only be made with Mediterranean fish. In Marseille, the Bouillabaisse Charter was created in 1980 by local chefs to protect the dish from imitations, specifying exact fish species and preparation methods.