Bouillabaisse Recipe

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 Bouillabaisse is a traditional Provençal fish stew originating from the port city of Marseille, France. It is typically made with a variety of fish, shellfish, and a rich broth flavored with saffron, garlic, fennel, and tomatoes. It is often served with a side of rouille, a garlic and saffron mayonnaise, and crusty bread.

For the Broth:

• 2 tablespoons olive oil
• 1 large onion, finely chopped
• 2 leeks, white and light green parts only, thinly sliced
• 3 garlic cloves, minced
• 4 large ripe tomatoes, peeled, seeded, and chopped (or 1 can of diced tomatoes)
• 1 fennel bulb, thinly sliced
• 1 bay leaf
• 2 sprigs of fresh thyme
• 1 large orange peel (zest of one orange)
• 1/4 teaspoon saffron threads
• 6 cups (1.5 liters) fish stock (or water)
• 1/2 cup (120 ml) dry white wine
• Salt and freshly ground black pepper
• A pinch of cayenne pepper

For the Fish and Shellfish:

• 1 to 2 pounds (500 to 900 grams) of mixed firm white fish (like red snapper, monkfish, sea bass, or cod), cleaned and cut into large pieces
• 1 pound (450 grams) of shellfish (like mussels, clams, and/or shrimp)
• Optional: small crabs or lobster tails for added richness

For the Rouille:

• 1 garlic clove, minced
• 1 small red chili pepper, deseeded and chopped (or a pinch of cayenne pepper)
• 1/2 teaspoon saffron threads, steeped in 1 tablespoon of hot water
• 1 egg yolk
• 1 cup (240 ml) olive oil
• 1 teaspoon lemon juice
• Salt to taste

To Serve:

• Crusty French bread (preferably toasted)
• Fresh parsley, chopped (for garnish)

1. Prepare the Broth:
   
   • Heat the olive oil in a large, heavy-bottomed pot over medium heat. Add the chopped onion, leeks, and fennel, and sauté until softened, about 5 minutes.
   • Add the minced garlic and cook for another minute until fragrant.
   • Stir in the chopped tomatoes, bay leaf, thyme, orange peel, and saffron. Cook for a few more minutes until the tomatoes begin to break down.
   • Pour in the fish stock (or water) and white wine. Season with salt, black pepper, and a pinch of cayenne pepper. Bring the mixture to a boil, then reduce the heat and let it simmer, uncovered, for 30 minutes to allow the flavors to meld.

1. Prepare the Rouille:
   
   • While the broth simmers, prepare the rouille. In a small bowl, mash the minced garlic and chili pepper (or cayenne) together into a paste. Add the saffron-infused water, egg yolk, and lemon juice.
   • Gradually whisk in the olive oil, a few drops at a time at first, until the mixture thickens and emulsifies into a mayonnaise-like consistency. Season with salt to taste. Set aside.

1. Cook the Fish and Shellfish:
   
   • After the broth has simmered and developed flavor, strain it through a fine sieve or cheesecloth into a clean pot, discarding the solids.
   • Bring the strained broth back to a gentle boil. Add the firm white fish pieces and cook for about 5 minutes.
   • Add the shellfish (mussels, clams, shrimp) and cook for an additional 3-4 minutes until the shellfish open and the shrimp are cooked through. Discard any shellfish that do not open.

1. Serve the Bouillabaisse:
   
   • Ladle the fish, shellfish, and broth into large, shallow bowls. Garnish with fresh parsley.
   • Serve the bouillabaisse with toasted slices of crusty French bread and a generous spoonful of rouille on the side. The bread can be dipped into the broth or spread with rouille for extra flavor.

Enjoy your authentic Bouillabaisse, a rich and flavorful seafood stew that captures the essence of Provence!