How To Prepare Bouillabaisse

Close your eyes and imagine the Mediterranean breeze as you savor each spoonful of this enchanting broth. Bouillabaisse is more than a soup, This classic French fish soup is a celebration of seafood, aromatic herbs, and a touch of saffron.

Ingredients:

• 1 leek (green top left whole, white finely sliced)
• A small bunch of fresh thyme
• 3 bay leaves
• A bunch of parsley (stalks whole, leaves roughly chopped)
• 2 strips of orange peel
• 1 mild red chili
• 5 tablespoons olive oil
• 2 onions (chopped)
• 1 fennel bulb (fronds picked and reserved, fennel chopped)
• 4 garlic cloves (minced)
• 1 tablespoon tomato puree
• 1 star anise
• 2 tablespoons Pernod (optional, if you have it)
• 4 ripe tomatoes (large, chopped)
• 1/3 teaspoon saffron strands
• 1 ½ liters fish stock
• 100 grams potato (one peeled piece)
• 1 kilogram filleted mixed Mediterranean fish (such as sea bass, red mullet, monkfish, John Dory, and gurnard)
• 300 grams mussels (optional)
• 2 garlic cloves
• 1 small chunk of red chili (optional)
• A small pinch of saffron
• 1 piece of cooked potato (from the broth, see above)
• 1 egg yolk
• 100 milliliters olive oil
• 1 tablespoon lemon juice
• ½ baguette (thinly sliced)

Directions:

1. Sauté the Aromatics:
   • Heat the olive oil in a large, deep saucepan.
   • Add the onion and fennel; cook for 5 minutes or until starting to soften.
   • Stir in the minced garlic and tomato puree for 30 seconds.
2. Build the Broth:
   • Pour in the wine, fish stock, and chopped tomatoes.
   • Add the saffron, basil stalks, and orange zest.
   • Cover and simmer for 10 minutes.
3. Add the Fish:
   • Cut the potato into chunks and add it to the broth.
   • Gently place the fish fillets, mussels (if using), and squid or crab into the simmering liquid.
   • Cook until the fish is just tender and the mussels have opened (about 5-7 minutes).
4. Create the Rouille:
   • In a separate bowl, whisk together the egg yolk, olive oil, lemon juice, and a pinch of saffron.
   • Serve the rouille alongside the bouillabaisse.

Cook’s Note:

• If you don’t have some of the Mediterranean fish varieties, feel free to use what’s available and fresh.
• The rouille adds a delightful kick—spread it on thinly sliced baguette for an extra treat.

Nutritional Information (per serving, approximately 1 ½ cups):

• Calories: 608 kcal
• Protein: 42 g
• Fat: 34 g
• Carbohydrates: 32 g
• Fiber: 5 g
• Sugar: 8 g

Dip your bread, savor the broth, and let the flavors transport you to the sun-kissed coast. Bon appétit!