Bouillabaisse

Bouillabaisse is a classic Provençal fish stew originating from the port city of Marseille, France. This simplified version is crafted to be accessible with ingredients more readily available outside of France, while still delivering a burst of rich flavors. Perfect for a cozy meal, it's served with a traditional rouille and crispy crostini for a truly authentic experience.

Ingredients

🐟 1 lb of assorted firm white fish (such as cod or haddock), cut into chunks
🍤 1/2 lb of shrimp, peeled and deveined
🦑 1/2 lb of squid, cleaned and sliced into rings
🐚 1/2 lb of mussels, scrubbed and debearded
🍅 3 tomatoes, chopped
🧅 1 large onion, diced
🥕 2 carrots, sliced
🧄 4 cloves of garlic, minced
🥔 2 medium potatoes, peeled and cubed
🥒 1 fennel bulb, thinly sliced
🍷 1 cup of white wine
🧂 1 teaspoon of saffron threads
🧄 2 tablespoons of garlic olive oil
🥖 1 baguette, sliced
🌿 1/4 cup of fresh parsley, chopped
🧂 Salt and pepper to taste
🌶️ For the rouille:
1 egg yolk
2 teaspoons of Dijon mustard
2 cloves of garlic, minced
1 cup of olive oil
Saffron-infused water
Salt to taste

Instructions

1- Prepare the Broth:

• In a large pot, heat garlic olive oil over medium heat. Add the onions, carrots, and fennel, stirring occasionally until softened.
• Add the tomatoes, potatoes, and minced garlic. Cook for another 5 minutes.
• Pour in the white wine, allowing it to reduce by half.
• Add the saffron threads and two cups of water. Season with salt and pepper, then bring to a boil. Reduce the heat and let it simmer for 30 minutes.

2- Cook the Seafood:

• Add the fish chunks to the simmering broth and cook for 5 minutes.
• Add the mussels, shrimp, and squid, cooking until the mussels open and seafood is just cooked through (around 5-7 minutes more).

3- Prepare the Rouille:

• In a small bowl, whisk together the egg yolk, Dijon mustard, and garlic.
• Slowly drizzle in the olive oil, whisking continuously until it emulsifies and thickens.
• Stir in a small amount of saffron-infused water for color and flavor. Season with salt.

4- Make the Crostini:

• Preheat your oven to 375°F (190°C).
• Arrange the baguette slices on a baking sheet and drizzle with a little olive oil.
• Toast in the oven for about 8-10 minutes until golden brown.

5- Serve:

• Ladle the bouillabaisse into bowls, garnish with fresh parsley.
• Serve with a side of crostini spread with rouille. Enjoy this comforting dish with friends and family.

Prep Time: 20 minutes
Cook Time: 50 minutes
Total Time: 1 hour 10 minutes
Servings: Serves 4-6 people
Equipment: Large pot, Saucepan, Small bowl, Whisk, Baking sheet

Cooking Tips:

• Ensure that the seafood is fresh for the best flavor.
• If you cannot find saffron, a pinch of turmeric can be used as a color substitute, though it won't provide the same flavor.

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Simplified Bouillabaisse