matchaberry
Culinary Explorer
This iconic seafood stew is a celebration of the Mediterranean's bounty, combining a rich broth infused with aromatic herbs, fresh seafood, and vibrant vegetables. Bouillabaisse is not just a dish; it's a symphony of flavors that dance on your palate, evoking images of fishing villages and seaside taverns along the French Riviera. Imagine succulent fish, tender shellfish, and briny mollusks simmering together in a fragrant broth redolent of saffron, garlic, and tomatoes. It's a dish steeped in tradition and cherished by generations, a true taste of Provence's culinary heritage. So, join me as we embark on a gastronomic journey to recreate this classic Bouillabaisse recipe that will transport you to the shores of the Mediterranean with every spoonful. À votre santé!
Ingredients:
For the Bouillabaisse Base:
Ingredients:
For the Bouillabaisse Base:
- 2 tablespoons olive oil
- 1 onion, diced
- 2 cloves garlic, minced
- 1 fennel bulb, thinly sliced
- 1 leek, thinly sliced
- 1 carrot, diced
- 1 celery stalk, diced
- 1 red bell pepper, diced
- 1 yellow bell pepper, diced
- 1 can (14 oz) diced tomatoes, with juices
- 1 teaspoon saffron threads
- 4 cups fish or seafood broth
- 1 cup dry white wine
- 2 bay leaves
- Salt and freshly ground black pepper, to taste
- 1 lb (450g) firm white fish fillets (such as cod, haddock, or halibut), cut into chunks
- 1 lb (450g) mixed shellfish (such as shrimp, mussels, clams), cleaned and scrubbed
- 1/2 lb (225g) calamari rings
- 1/2 lb (225g) scallops (optional)
- Salt and freshly ground black pepper, to taste
- 1/2 cup mayonnaise
- 2 cloves garlic, minced
- 1 teaspoon paprika
- Pinch of cayenne pepper
- Salt and freshly ground black pepper, to taste
- Baguette slices, toasted, for serving
- Fresh parsley, chopped
- Lemon wedges
- Prepare the Bouillabaisse Base:
- Heat olive oil in a large pot or Dutch oven over medium heat. Add diced onion and garlic, and sauté until softened and fragrant, about 3-4 minutes.
- Add sliced fennel, leek, carrot, celery, and diced bell peppers to the pot. Cook, stirring occasionally, until the vegetables are tender, about 8-10 minutes.
- Stir in diced tomatoes (with juices), saffron threads, fish or seafood broth, dry white wine, and bay leaves. Season with salt and pepper to taste. Bring the mixture to a simmer and let it cook for 15-20 minutes to allow the flavors to meld.
- Prepare the Seafood:
- Season the fish chunks, shellfish, calamari rings, and scallops (if using) with salt and pepper.
- Add the seasoned seafood to the simmering broth in the pot. Cook until the fish is opaque and cooked through, the shellfish have opened, and the calamari and scallops are tender, about 5-7 minutes.
- Make the Rouille:
- In a small bowl, combine mayonnaise, minced garlic, paprika, cayenne pepper, salt, and pepper. Mix well until smooth and creamy. Adjust seasoning to taste.
- Serve:
- Ladle the Bouillabaisse into serving bowls, making sure to distribute the seafood and vegetables evenly.
- Serve the Bouillabaisse hot, garnished with chopped fresh parsley and lemon wedges.
- Serve toasted baguette slices alongside the stew, along with the prepared rouille for spreading on the bread.
- Enjoy this exquisite Bouillabaisse with family and friends, savoring the flavors of the Mediterranean with every spoonful!
Can't wait to try it! Have you ever changed up the ingredients to make it your own? 
