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Simple French Bouillabaisse

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A traditional Provençal bouillabaisse with saffron-infused broth, tender fish, shrimp, and mussels, served with crusty bread and rouille sauce. Rustic yet elegant, it captures the flavors of the sea.

Ingredients

½ cup (118 ml) extra-virgin olive oil

1 cup (150 g) chopped onion

1 cup (89 g) chopped leek

4 garlic cloves, smashed

2–3 large ripe tomatoes, chopped (or 2 cups canned chopped tomatoes)

2 ½ quarts (2.5 l) water

Fresh herb sprigs: thyme, parsley, fennel fronds, basil

1 strip fresh orange peel (2-inch wide, optional)

½ tsp crumbled saffron

1 tbsp sea salt

3–4 lbs (2 kg) fish heads, bones, trimmings, shrimp shells

1 lb (450 g) peeled shrimp (save shells for stock)

1 lb (450 g) cod, halibut, or other white fish, cut in chunks

1 lb (450 g) mussels or clams, scrubbed (mussels debearded)

Crusty bread, sliced, for serving

Rouille:

2 roasted and peeled red bell peppers (jarred ok)

½ tsp ground cayenne pepper (or more to taste)

1 tbsp fresh lemon juice

1 garlic clove, peeled

¼ cup (28 g) fresh breadcrumbs or ground almonds

¼ cup (15 g) fresh parsley leaves

½ tsp fine sea salt (or to taste)

⅓ cup (75 ml) extra-virgin olive oil

Instructions

  1. Heat olive oil in a large pot over medium heat. Add onion, leek, and garlic; cook until softened.
  2. Stir in tomatoes and cook until they break down.
  3. Add water, herb sprigs, orange peel, saffron, sea salt, and fish heads/bones/shells. Bring to a boil, then simmer 30–40 minutes.
  4. Strain broth into a clean pot, discarding solids, and return liquid to the stove.
  5. Add shrimp, white fish chunks, and mussels/clams. Simmer 5–7 minutes until seafood is cooked and mussels open.
  6. Meanwhile, make rouille by blending roasted peppers, cayenne, lemon juice, garlic, breadcrumbs/almonds, parsley, and salt. Drizzle in olive oil until thick and smooth.
  7. Serve bouillabaisse hot with crusty bread spread with rouille.

Notes

Monkfish, sea bass, or snapper are excellent alternatives to cod/halibut.

Scallops or lobster tails can be added for luxury.

For a stronger broth, simmer stock longer before straining.

Prepare broth ahead and add seafood just before serving.

Rouille adds essential flavor but can be adjusted for spice.

Nutrition

Find it online: https://justsosavory.com/simple-french-bouillabaisse/