Bouillabaisse

🧂 Ingredients

• 1.5 kg Mixed firm white fish(A variety of firm-fleshed fish is essential. Recommended types include scorpionfish (rascasse), John Dory, monkfish, sea bream, or hake. Ensure they are scaled, gutted, and cut into large serving pieces.)
• 1 kg Fish bones and heads(From the fish used, or from other white fish. Remove gills and eyes to prevent bitterness.)
• 2 large bulbs Fennel(Trimmed, cored, and roughly chopped. Reserve some fronds for garnish.)
• 4 Tomatoes(Ripe, medium-sized, cored and quartered. Or 1 (400g) can of whole peeled tomatoes, drained.)
• 1 g Saffron threads(About 1 generous pinch. Lightly toast in a dry pan for 30 seconds to release aroma before using.)
• 2 strips Orange zest(Peeled from about 1/2 orange, avoiding the white pith.)
• 60 ml Pastis(Or Pernod, for an anise flavor.)
• 120 ml Olive oil(Good quality extra virgin olive oil.)
• 1 head Garlic(Cloves separated and peeled.)
• 1 large Leek(White and light green parts only, washed thoroughly and roughly chopped.)
• 1 large Onion(Peeled and roughly chopped.)
• 1 Bay leaf
• 3-4 Thyme sprigs
• a few Parsley stems
• 2 liters Water(Or fish stock for a richer flavor.)
• to taste Salt
• to taste Black pepper(Freshly ground.)
• 1 Baguette(Sliced about 1.5 cm thick, for croutons.)
• for serving Rouille(Homemade or good quality store-bought.)

👨‍🍳 Instructions

1. 1

   Prepare the fish stock: In a large stockpot or Dutch oven, heat the olive oil over medium-high heat. Add the fish bones and heads, and sauté until they turn opaque and slightly golden, about 5-7 minutes. Add the chopped fennel, leek, onion, and peeled garlic cloves. Cook, stirring occasionally, until the vegetables begin to soften, about 8-10 minutes.

   ⏱️ 20 minutes
2. 2

   Add the quartered tomatoes, bay leaf, thyme sprigs, and parsley stems to the pot. Pour in the water (or fish stock). Bring the mixture to a boil, then immediately reduce the heat to low, cover, and simmer gently for at least 1 hour, or up to 1.5 hours, to allow the flavors to meld. Skim off any impurities that rise to the surface during simmering.

   ⏱️ 1 hour to 1 hour 30 minutes
3. 3

   Strain the stock: Carefully ladle the stock through a fine-mesh sieve into a clean pot or bowl. Discard the solids. You should have about 1.5 liters of flavorful broth. Return the strained broth to the pot.

   ⏱️ 10 minutes
4. 4

   Infuse the broth: Add the toasted saffron threads, orange zest strips, and Pastis to the strained broth. Bring the broth to a gentle simmer over medium heat. Season with salt and freshly ground black pepper to taste. Keep the broth at a very gentle simmer, do not boil.

   ⏱️ 5 minutes
5. 5

   Cook the fish: Gently add the firmer pieces of fish (like monkfish or scorpionfish) to the simmering broth. Cook for about 5 minutes. Then, add the more delicate fish pieces (like John Dory or sea bream). Continue to simmer very gently until all the fish is just cooked through and flakes easily, about another 5-8 minutes. The total cooking time for the fish will depend on the thickness of the pieces.

   ⏱️ 10-15 minutes
6. 6

   Prepare the croutons: While the fish is cooking, preheat your oven to 180°C (350°F). Arrange the baguette slices on a baking sheet and bake until golden brown and crisp, about 8-10 minutes. You can rub them with a clove of garlic after toasting for extra flavor.

   ⏱️ 10 minutes
7. 7

   Serve: Traditionally, the fish is served on a platter, and the broth is served in a separate soup tureen. Ladle the hot broth over the fish just before serving, or allow guests to spoon broth over their fish. Garnish with fresh fennel fronds if desired. Serve immediately with the toasted baguette slices generously spread with rouille.

   ⏱️ 5 minutes

💡 Pro Tips

• ✓Use a variety of fish for the best flavor and texture. The 'uglier' the rockfish, the better!
• ✓Never boil the broth once the fish is added; a gentle simmer ensures tender, flaky fish and a clear broth.
• ✓Rouille is a crucial accompaniment. Its garlicky, spicy, saffron-infused mayonnaise-like sauce cuts through the richness of the stew.
• ✓For a richer stock, you can add a leek, an onion, a bay leaf, and a few sprigs of thyme to the fish bones and water.

🔄 Variations

• Add shellfish: For a richer dish known as Bourride, add mussels, clams, or shrimp during the last few minutes of fish cooking.
• Simplified version: Use fewer types of fish, or even just one or two good quality fillets.
• Vegetarian broth base: While not traditional, you could start with a vegetable stock for a lighter base, though it will significantly alter the classic flavor.

🥗 Nutrition

Per serving