French Bouillabaisse Recipe | Perfect Mediterranean Seafood Stew - TastyFlow

Serves

8-Jun

Cook Time

30 min

Total Time

90 min

Main Course

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American 🇺🇸

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Bring a taste of France to your kitchen with this authentic Bouillabaisse, a traditional French seafood stew infused with saffron, fennel, and fresh fish. Follow Chef Healthy Henry for step-by-step guidance on creating this classic dish, complete with garlic sourdough bread and a homemade rouille. Perfect for a special occasion or anyone who loves Mediterranean flavors! Pair it with a nice rosé . A great dish for guests (serves about 6). The stock and rouille can be made ahead.

Ingredients

3lb. Fish (sea bass, or cod, etc.)
Salt
1/2 c olive oil separated
2 large leeks, chopped
1 large bulb fennel, chopped
1 large potato, peeled and chopped
About 20 threads of saffron
3 bay leaves
1 tbl salt
1 tsp dried thyme
Fresh black pepper
4 large ripe tomatoes peeled, seeded, and chopped; juice reserved
8 cups fish stock (see previous recipe)
1 1/2 lb clams, rinsed
1 1/2 lb mussels, scrubbed and rinsed
3/4 Ib thin-fleshed squid cut into ringlets (optional)
2 Tbl chopped fresh flat-leaf parsley
10 slices garlic sourdough bread (see bonus video)
1 recipe rouille (see previous recipe)

Directions

Cut all the fish fillets into 2-in. pieces, keeping the fish separated. Sprinkle with salt and toss gently to distribute the salt.
In a large pot add 1/4 cup of the olive oil, leeks, fennel, potatoes, saffron, bay leaves, thyme, salt, and pepper.
Stir and cook slowly over medium-low heat until the leeks are soft but not browned and the potatoes are tender, about 30 min.
Add tomatoes, strained tomato juice, fish stock and a pinch of salt. Bring to a rapid simmer.
Add fish and remaining 1/4 cup olive oil to the simmering broth, raise the heat to high, and boil for about 10 min.
Add clams and mussels. Cook for another 5 min. In the last minute, add squid and parsley.
Add salt to taste. Remove from heat, cover, and let stand for 15 min.
To serve Add 2 slices of the garlic bread in the bottom of a wide-rimmed serving bowl.
Arrange the clams and mussels around the bowl then ladle the soup on top. Serve with a spoonful of the rouille and a sprinkle of parsley.
This dish goes ideally with a nice rosé from the Côtes de Provence.