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Bouillabaisse Marseillaise

Serves 4 to 6 Entree seafood, Fish

Bouillabaisse Marseillaise

Bouillabaisse Marseillaise is a cornerstone of everyday life in Marseille, where the sea meets the city. This dish is a culinary beacon, guiding families to the table with its inviting aroma. Rooted in the bustling port city, it captures the essence of southern France with its unassuming yet vibrant character, making it a staple in home kitchens.

The flavors of Bouillabaisse Marseillaise are as direct as the fishermen who inspire it. Expect a harmonious blend of the sea's bounty, with firm fish and shellfish mingling with the aromatic notes of fennel, tomatoes, and saffron. This dish should feel rich and satisfying, with each spoonful offering a taste of the Mediterranean's heart.

Ingredients

  • 1.2 kgmixed firm fish and shellfish
  • 1fennel bulb — sliced
  • 3ripe tomatoes — chopped
  • 1onion — sliced
  • 4 clovesgarlic — minced
  • 1 pinchsaffron threads
  • 1 Lfish stock
  • 4 tbspolive oil
  • to tastefine salt and black pepper

Method

  1. Begin by preparing the seafood. Rinse 1.2 kg of mixed firm fish and shellfish under cold water, then pat them dry with paper towels. Trim any excess skin or bones from the fish to ensure even cooking. Set aside on a plate, ready for later use.
  2. Slice the fennel bulb thinly and dice 1 onion. Heat 4 tbsp of olive oil in a large, heavy-bottomed pot over medium heat. Add the sliced fennel and diced onion, cooking until they soften and release a sweet aroma, about 5 minutes. Stir occasionally to prevent browning.
  3. Mince 4 cloves of garlic and add them to the pot with the fennel and onion. Stir for another 2 minutes until the garlic becomes fragrant. Dice 3 ripe tomatoes and add them to the pot, cooking until they begin to break down and meld with the other vegetables, creating a thick aromatic base.
  4. Sprinkle a pinch of saffron threads into the pot, stirring them into the vegetable mixture. Pour in 1 L of fish stock, stirring to combine. Season with fine salt and black pepper to taste. Bring the mixture to a gentle simmer, allowing the flavors to meld and the saffron to infuse the broth with its distinctive color and aroma.
  5. Once the broth is simmering, gently add the prepared seafood to the pot. Ensure the fish and shellfish are submerged in the broth. Cook the seafood until it turns opaque and tender, which should take about 5 to 7 minutes. The fish should flake easily with a fork, and the shellfish should open fully.
  6. Taste the broth and adjust the seasoning with more salt and pepper if needed. Remove the pot from the heat and let it sit for a minute to allow the flavors to settle. Serve the Bouillabaisse Marseillaise immediately, ladling generous portions of seafood and broth into bowls, ensuring each serving has a mix of fish and shellfish.
Cover of Authentic French Cuisine
From the cookbook

Authentic French Cuisine

This recipe is from Authentic French Cuisine by Yassine Sbiti — the French volume in the ComidaTime International Cuisines series.

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