Bouillabaisse, a fish stew from Provence, holds more significance than just being a meal; it represents Marseille’s rich culinary history and strong ties to the sea. Originating in the port city of Marseille, this delicious stew highlights the abundance of the Mediterranean and the lively culture of the region.
The Origins of Bouillabaisse
Originally, bouillabaisse was a dish enjoyed by fishermen who made use of fish. The name “bouillabaisse” is derived from the Provençal Occitan words “bolhir” (to boil) and “abaissar” (to simmer) reflecting its cooking process; boiling quickly before simmering
Throughout time, bouillabaisse has transformed from a fisherman’s stew into a dish savored in top-notch restaurants across the globe. Despite its evolution, bouillabaisse retains its core—a broth teeming with an array of fish and shellfish.
The Essence of Bouillabaisse
The secret to lies, in its broth a fragrant mixture of saffron, garlic, onions, tomatoes and herbs.
This rich golden broth forms the base for the seafood medley featuring a mix of rockfish, sea bass, mussels, shrimp, and squid. Each component is meticulously chosen to ensure a blend of flavors and textures, making every a truly delightful treat.
Traditionally accompanied by rouille. A garlic and saffron-infused mayonnaise that adds a richness to the stew. Bouillabaisse is best enjoyed with bread as an ode, to Marseille’s vibrant food scene.
Follow this recipe to recreate this dish right in your kitchen.
Ingredients For Bouillabaisse
To make the Bouillabaisse, you will need:
- 2 tablespoons of olive oil
- 1 onion chopped
- 2 leeks (only the white and light green parts) sliced
- 4 cloves of garlic, minced
- 2 tomatoes, diced
- 2 tablespoons of tomato paste
- 1 teaspoon of saffron threads
- 1 teaspoon of fennel seeds
- 2 bay leaves
- 1 teaspoon of thyme
- Salt and pepper, for seasoning
- About 1 ½ cups of white wine
- Approximately 4 cups of fish stock or water
- Around 2 pounds of various fish varieties (like rockfish, sea bass or snapper) cut into chunks
- About a pound each of mussels (scrubbed and debearded) shrimp (peeled and deveined) and squid (cleaned and sliced into rings)
For the Rouille sauce:
Ingredients
- Two egg yolks
- Four cloves of garlic minced
- One teaspoon saffron thread
- One teaspoon of cayenne pepper
- One cup of olive oil
- Salt and pepper to taste
- Juice from one lemon
For Serving:
Serve with some bread slices that have been toasted until brown.
Instructions
Prepare the Broth as follows:
Heat olive oil in a pot and overheat. Add in the chopped onion sliced leeks and minced garlic.
Cook the vegetables until they become soft and release an aroma, which should take 5 minutes.
Incorporate the chopped tomatoes and tomato paste, into the mixture, stirring well. Let it cook for 3 to 4 minutes until the tomatoes start to break down.
Time to add some flavor! Toss in the saffron threads, fennel seeds, bay leaves, thyme, salt and pepper. Mix everything thoroughly to infuse the vegetables with these spices.
Pour in the wine to deglaze the pot and bring it to a simmer. Allow it to simmer for 5 minutes to let the alcohol evaporate.
Introduce fish stock or water into the pot and bring it to a boil before reducing the heat to a simmer. Let it cook for 30 minutes so that all flavors harmonize beautifully.
Prepare your seafood:
Carefully place fish chunks into the simmering broth followed by mussels, shrimp, and squid.
Let the seafood gently simmer in the broth for 10 minutes, or until the fish is fully cooked, and the mussels have opened up. Remove any mussels that remain closed.
Time to make some Rouille:
Combine Ingredients: Mix the egg yolks, minced garlic, saffron, and cayenne pepper, in a bowl.
Drizzle in Olive Oil: Slowly pour the olive oil while stirring continuously until a thick emulsion forms.
Season to Taste: Add lemon juice, salt, and pepper as needed. Keep stirring until the mixture is smooth and creamy.
To Serve the Bouillabaisse
Toast the Bread: Toast slices of bread until they turn brown.
Plate the Dish: Spoon the bouillabaisse into bowls, making sure each serving includes a variety of seafood.
Top with Rouille: Spread rouille on the toasted bread. Serve it alongside the bouillabaisse. Alternatively, add a spoonful of rouille to the soup directly for a burst of flavor.
Enjoy your Meal: Serve and relish in the aromatic flavors of this traditional Provençal dish.
Helpful Tips:
Option for Fresh Seafood: Choose seafood, for a delicious taste.
Customize Your Fish Selection: Feel free to mix up your fish and shellfish choices based on what’s available or your personal preferences.
Make Your Own Stock: For enhanced flavor, consider preparing your fish stock by simmering fish bones with herbs and veggies.
Bouillabaisse takes you on an adventure, to Provence, showcasing the flavors of the Mediterranean. Whether savored at a bistro, in Marseille, or cooked up in your kitchen, this dish promises to charm and satisfy with its deep-rooted heritage and delectable flavors.
