Bouillabaisse
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The Tale of Bouillabaisse
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Bouillabaisse began among the fishermen of Marseille, who simmered the odd-shaped rockfish they couldn't sell into a simple broth for their own meals. Its name likely comes from an Occitan phrase for bringing a pot to a boil, then lowering the heat, and over time the humble fisherman's stew became a celebrated Provençal specialty.
Ingredients
Scale:· 6 servings
- 3 lbs mixed firm white fish (monkfish, snapper, sea bass)
- 1 lb mussels, scrubbed
- 1/2 lb shrimp, shell-on
- 1 fennel bulb, sliced
- 1 onion, sliced
- 4 tomatoes, chopped
- 4 cloves garlic
- 1 pinch saffron threads
- Zest of 1 orange
- 6 cups fish stock
- 1/4 cup olive oil
- Rouille and toasted bread, for serving
Instructions
- 1Sauté fennel and onion in olive oil until softened.
- 2Add garlic, tomatoes, saffron, and orange zest, and cook 5 minutes.
- 3Pour in fish stock and simmer 20 minutes to build the broth.
- 4Add the firmest fish first and simmer a few minutes.
- 5Add remaining fish, shrimp, and mussels, and simmer until fish is cooked and mussels open.
- 6Discard any unopened mussels and season the broth to taste.
- 7Serve broth and seafood with rouille-spread toasted bread.
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