Bouillabaisse (French fish stew with poached fish)

Bouillabaisse (French Fish Stew with Poached Fish) is a classic Provençal dish originating from the port city of Marseille, France. Traditionally made by fishermen using the unsellable fish from their catch, it's a hearty, flavorful stew that blends various fish, shellfish, aromatic herbs, and a rich broth of tomatoes, saffron, and olive oil. The dish is often served with rouille, a garlic-saffron mayonnaise, and toasted bread.

Ingredients:

• Fish and Shellfish (use a variety such as sea bass, red mullet, monkfish, clams, mussels, and shrimp)
• Olive Oil – 4 tablespoons
• Onion – 1 large, thinly sliced
• Leek – 1, white part only, thinly sliced
• Fennel Bulb – 1, sliced
• Garlic – 4 cloves, minced
• Tomatoes – 4 large, chopped (or a can of diced tomatoes)
• White Wine – 1 cup
• Fish Stock – 4 cups (or water)
• Saffron Threads – a pinch
• Bay Leaves – 2
• Thyme – 1 teaspoon, dried or a few fresh sprigs
• Orange Zest – from 1 orange
• Salt and Pepper – to taste
• Rouille – optional, for serving
• Toasted Baguette Slices – for serving

Instructions:

1. Prepare the Fish and Shellfish:

   • Clean and cut your fish into large chunks (ensure all bones are removed). Clean the shellfish (clams, mussels, and shrimp), discarding any that are damaged.

2. Make the Stew Base:

   • In a large pot, heat olive oil over medium heat. Add the sliced onion, leek, fennel, and garlic, and sauté until softened (about 5-7 minutes).
   • Add the chopped tomatoes, saffron, thyme, bay leaves, and orange zest. Stir and cook for another 5 minutes to blend the flavors.

3. Deglaze with White Wine:

   • Pour in the white wine and let it simmer for about 2-3 minutes, allowing the alcohol to evaporate slightly.

4. Add the Stock:

   • Add the fish stock (or water) to the pot and bring the mixture to a gentle simmer. Let it cook for 10-15 minutes to allow the flavors to meld together.

5. Poach the Fish:

   • Add the firmer fish (like monkfish and sea bass) to the pot first and let it poach gently for 5-7 minutes. Then, add the more delicate fish (like red mullet) and the shellfish (clams, mussels, shrimp) and simmer until the fish is cooked through and the shellfish open up (about 5 more minutes).

6. Season:

   • Taste the stew and season with salt and pepper as needed.

7. Serve:

   • Serve the Bouillabaisse hot, in large bowls. Place the fish and shellfish into the bowl first, then ladle the fragrant broth over them.
   • Serve with rouille spread on toasted baguette slices for dipping into the broth.

Rouille Recipe (Optional):

• Garlic – 2 cloves, minced
• Egg Yolks – 2
• Olive Oil – ½ cup
• Saffron Threads – a pinch
• Lemon Juice – 1 tablespoon
• Cayenne Pepper – a pinch
• Salt – to taste

Instructions for Rouille:

• In a bowl, whisk the garlic and egg yolks together. Slowly drizzle in the olive oil while whisking constantly until a thick mayonnaise-like consistency forms.
• Stir in the saffron, lemon juice, cayenne, and salt. Serve alongside the Bouillabaisse.

Tips:

• Use the freshest fish available for the best flavor.
• Bouillabaisse is often made with local Mediterranean fish, but you can substitute with other firm white fish.
• The dish can be prepared ahead of time, but add the fish and shellfish right before serving to avoid overcooking.

Enjoy your Bouillabaisse with a glass of chilled white wine or rosé!

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