Bouillabaisse (Provençal Fish Stew)

Name: Bouillabaisse (Provençal Fish Stew)
Prep time: 30 min
Cook time: 50 min
Total time: 1 h 20 min
Yield: 6 servings
Ingredients: One 3-inch piece of baguette; 3 tablespoons water; 2 garlic cloves; ¼ to ½ teaspoon cayenne pepper; ½ teaspoon kosher salt; 3 tablespoons extra-virgin olive oil; The remainder of the baguette not used in rouille; extra-virgin olive oil; 1 pound Shrimp; 1 bay leaf; 6 sprigs fresh thyme; Zest of one orange; 1 tablespoon extra-virgin olive oil; 1 onion; 2 leeks; 4 cloves garlic; 1 bulb fennel; 2 large tomatoes; ¼ teaspoon saffron threads; ½ cup white wine; 5 cups fish stock; Kosher salt and freshly ground black pepper; 1 (1 ¼-pound) live lobster; 1 to 1 ½ pounds white fish fillets such as cod, haddock, or snapper; 1 pound mussels

User Reviews

5.0

6 reviews

Excellent

Prep Time
30 mins
Cook Time
30 mins
Total Time
1 hr 20 mins
Servings
6 servings
Calories
606 kcal
Course
Main Course
Cuisine
French

Bouillabaisse (Provençal Fish Stew)

Megan Mendez

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This classic seafood stew truly harnesses the flavors of the Mediterranean. A combination of fish and shellfish, beautiful aromatics, and of course bright saffron completes this Provençal comfort dish.

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Ingredients

Servings

Rouille:

One 3-inch piece of baguette cut into ½-inch dice
3 tablespoons water
2 garlic cloves
¼ to ½ teaspoon cayenne pepper
½ teaspoon kosher salt
3 tablespoons extra-virgin olive oil

Croutons:

The remainder of the baguette not used in rouille
extra-virgin olive oil as needed

Bouillabaise:

1 pound Shrimp preferably wild caught, peeled and deveined, shells reserved
1 bay leaf
6 sprigs fresh thyme
Zest of one orange use a vegetable peeler to make wide strips
1 tablespoon extra-virgin olive oil
1 onion finely chopped
2 leeks white and light green parts only, thinly sliced
4 cloves garlic minced
1 bulb fennel trimmed, cored, and finely chopped, fennel fronds chopped and reserved for garnish
2 large tomatoes chopped, or 2 cups canned crushed tomatoes
¼ teaspoon saffron threads
½ cup white wine
5 cups fish stock
Kosher salt and freshly ground black pepper
1 (1 ¼-pound) live lobster optional
1 to 1 ½ pounds white fish fillets such as cod, haddock, or snapper, cut into 1 ½-inch chunks (consider using a variety as opposed to one type)
1 pound mussels cleaned

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Instructions

To make the rouille: In a mini food processor, sprinkle the diced bread with the water and let stand until the water is absorbed, about 5 minutes. Add the garlic, cayenne and salt and process until the bread and garlic are coarsely chopped. With the machine on, drizzle in the olive oil and process until the rouille is smooth. Transfer to a bowl and refrigerate.
To make the croutons: Slice the remainder of the baguette on the bias (diagonally) into ½-inch thick slices. Put oven rack in middle position and preheat oven to 400°F. Arrange bread slices in 1 layer in a shallow baking pan and brush both sides with oil. Bake until crisp, about 8 minutes. Set aside.
To make the bouillabaisse: Cut a large square of cheesecloth, and place the reserved shrimp shells in the middle along with the bay leaf, thyme, and orange zest strips. Tie the cheesecloth into a bundle with kitchen twine.
Heat oil in a Dutch oven over medium-high heat. Add onion, leeks, garlic, and fennel, and saute until translucent, about 5 minutes. Add the tomatoes and cook until they begin to break down, about 5 minutes. Add the saffron, white wine, fish stock, and the cheesecloth bundle of shrimp shells and bring to a boil. Season with salt and pepper. Reduce heat to low, cover and simmer until the vegetables are very tender, about 20 minutes. Remove the cheesecloth bundle, holding it over the pot and gently squeezing it with the back of a spoon or a pair of tongs to release all of the juice.
If using lobster, very carefully remove rubber bands from the claws (use scissors to snip them). Place the lobster in the pot, cover and cook for 8 minutes (flip the lobster over halfway through if needed, to ensure it’s entirely submerged and cooks evenly). Using tongs, remove the lobster, letting any bits from the soup drain back into the pot. Let the lobster cool slightly, and remove meat from the claws and tail, cutting into 1-inch pieces.
Season the fish and add it with the mussels to the simmering broth. Cover and cook for 2 minutes. When the mussels start to open, add the shrimp and the cooked lobster meat and finish cooking, covered, until the shrimp is cooked through, and the mussels have fully opened, another minute or two. Discard any mussels that do not open. Adjust seasoning of broth as needed before serving.
Ladle into bowls, garnish with chopped fresh fennel fronds, and serve with croutons and rouille on the side.

Nutrition Information

Show Details

Calories 606kcal (30%) Carbohydrates 46g (15%) Protein 62g (124%) Fat 16g (25%) Saturated Fat 2g (10%) Polyunsaturated Fat 6g Monounsaturated Fat 6g Cholesterol 21mg (7%) Sodium 1911mg (80%) Potassium 322mg (9%) Fiber 5g (20%) Sugar 7g (14%)

Nutrition Facts

Serving: 6servings

Amount Per Serving

Calories 606 kcal

% Daily Value*

Calories	606kcal	30%
Carbohydrates	46g	15%
Protein	62g	124%
Fat	16g	25%
Saturated Fat	2g	10%
Polyunsaturated Fat	6g	35%
Monounsaturated Fat	6g	30%
Cholesterol	21mg	7%
Sodium	1911mg	80%
Potassium	322mg	7%
Fiber	5g	20%
Sugar	7g	14%