French Bouillabaisse

Today on the Takrecipe website, we’re making an authentic French Bouillabaisse, a famous seafood stew from Provence. This rich, aromatic dish is made with a medley of fresh seafood, a fragrant saffron-infused broth, and Mediterranean herbs. The combination of delicate fish, shellfish, and a deeply flavorful broth makes Bouillabaisse a luxurious and comforting meal, perfect for seafood lovers.

Ingredients (Serves 4)

• For the Broth:
• 2 tbsp olive oil
• 1 onion, finely chopped
• 2 leeks, white part only, chopped
• 3 cloves garlic, minced
• 1 fennel bulb, thinly sliced
• 4 medium tomatoes, chopped
• 1 bay leaf
• 1 tsp dried thyme
• 1/2 tsp saffron threads
• 1 tsp orange zest
• 1/2 tsp black pepper
• 1/2 tsp sea salt
• 4 cups fish stock (or a mix of fish stock and water)
• 1/2 cup dry white wine
• For the Seafood:
• 1 lb firm white fish (cod, sea bass, or halibut), cut into chunks
• 1/2 lb mussels, cleaned and debearded
• 1/2 lb shrimp, peeled and deveined
• 1/2 lb clams, scrubbed clean
• 1/2 lb squid, sliced into rings
• For the Rouille Sauce:
• 1/2 cup mayonnaise
• 1 clove garlic, minced
• 1 tsp lemon juice
• 1/4 tsp cayenne pepper
• 1/2 tsp saffron threads
• 2 tbsp olive oil
• For Serving:
• Baguette slices, toasted
• Fresh parsley, chopped
• Lemon wedges

Prepare the Broth

Heat olive oil in a large pot over medium heat. Add onion, leeks, and fennel and sauté until softened (about 5 minutes). Stir in garlic and cook for another minute until fragrant. Add tomatoes, bay leaf, thyme, saffron, orange zest, salt, and black pepper. Pour in white wine and let it simmer for 2 minutes to reduce slightly. Add the fish stock and bring to a gentle boil. Reduce heat and let it simmer for 20-30 minutes to develop flavor.

Cook the Seafood

Strain the broth if you prefer a smoother consistency, then return it to the pot. Add the firm white fish first, allowing it to cook for 5 minutes. Then, add mussels, clams, shrimp, and squid. Cover and let cook for another 5-7 minutes, or until the shellfish have opened and the shrimp is pink. Discard any mussels or clams that don’t open.

Make the Rouille Sauce

In a small bowl, whisk together mayonnaise, garlic, lemon juice, cayenne, and saffron. Drizzle in olive oil while whisking until smooth.

Serve the Bouillabaisse

Ladle the seafood and broth into large bowls. Garnish with fresh parsley and serve with toasted baguette slices spread with rouille sauce. Add a squeeze of lemon juice for extra brightness.

Tips:

Use the freshest seafood possible

🟢The quality of seafood makes all the difference in flavor.

Don’t overcook the seafood

🟢Add shellfish last to avoid making them rubbery.

Enhance the broth

🟢A splash of Pernod or anise-flavored liquor deepens the broth’s complexity.

Other France f0od:

• French Socca recipe
• French Croque Monsieur
• French Omelette Recipe
• French Onion Soup Recipe