Seafood Bouillabaisse
By Franz
A saffron seafood stew of onion, leek, tomato, fennel and orange peel simmered in fish stock and white wine, with white fish, mussels, squid and shrimp.
- Servings: 4
- Prep time: 25 min
- Cook time: 50 min
- Total time: 75 min
Ingredients
- 2 tbsp olive oil
- 1 onion, chopped
- 1 leek, sliced
- 2–3 garlic cloves, minced
- 2 tomatoes, chopped (or 1 can crushed tomatoes)
- 1 strip of orange peel (white pith removed)
- 1 tsp fennel seeds (or fresh fennel)
- 1 bay leaf
- 1 pinch of saffron (essential)
- 1 tsp paprika
- 1/2 tsp red pepper flakes (optional)
- 1 liter fish stock
- 1/2 cup white wine
- 300 g firm white fish (cod, halibut, etc.)
- 200 g mussels
- 200 g shrimp
- 200 g squid (optional, but authentic)
- 1 egg yolk
- 1 garlic clove
- 1 pinch of saffron
- 1 tsp mustard
- olive oil, whisked in gradually (as for mayonnaise)
- salt and chili powder, to taste
Instructions
- Build the aromatic base: Heat the olive oil in a large stockpot over medium heat. Add the onion, leek, and garlic, then sauté for 5–7 minutes until tender and translucent. Stir in the tomatoes, fennel seeds, saffron, paprika, chili flakes, and orange peel. Cook for another 5 minutes to meld the flavors.
- Prepare the broth: Deglaze the pot with the white wine and allow it to simmer for 2–3 minutes. Pour in the fish stock and add the bay leaf. Simmer uncovered for 20–30 minutes to allow the flavors to deepen.
- Cook the seafood in stages: Add the firm white fish first and simmer gently for 5 minutes. Add the mussels and squid, cooking for 3–4 minutes. Finally, add the shrimp and cook for 2–3 minutes until just opaque (ensure the mussels have opened; discard any that remain closed).
- Finish the bouillabaisse: Taste and adjust the seasoning with salt and pepper as needed. Discard the orange peel and bay leaf, then finish with a scattering of freshly chopped parsley.
- Serve: Ladle the stew into warm bowls and serve alongside toasted baguette slices, homemade rouille, and fresh parsley.