Equipment
Ingredients
Broth Base
- 60 ml extra virgin olive oil
- 150 g yellow onion, finely chopped
- 150 g leek, white and light green parts only, sliced and washed thoroughly
- 200 g fennel bulb, thinly sliced, fronds reserved for garnish
- 20 g garlic, minced
- 400 g plum tomatoes, chopped, fresh or canned
- 1 g saffron threads, crumbled
- 5 g orange zest, removed in wide strips, avoiding the bitter white pith
- 200 ml dry white wine
- 30 ml pastis or pernod
- 1500 ml fish stock, hot
Seafood
- 400 g monkfish or halibut fillet, firm white fish, cut into 5cm chunks
- 400 g red snapper or sea bass fillet, tender flaky white fish, cut into 5cm chunks
- 500 g mussels, scrubbed and debearded
- 300 g large shrimp or langoustines, peeled and deveined, tails left on
Rouille and Garnish
- 3 garlic cloves, peeled
- 1 egg yolk, room temperature
- 15 ml lemon juice, freshly squeezed
- 1 g cayenne pepper, ground
- 0 g saffron threads
- 150 ml extra virgin olive oil
- 250 g baguette, cut into 1cm thick diagonal slices
Nutrition (per serving)
Method
Heat the olive oil in a large Dutch oven over medium heat. Add the chopped onion, sliced leek, and fennel. Sauté until the vegetables are softened and translucent but not browned, about 10 minutes.
Stir in the minced garlic and chopped tomatoes. Cook until the tomatoes begin to break down and release their juices, about 5 minutes.
Add the crumbled saffron, orange zest strips, white wine, and pastis. Bring to a rapid simmer and let the liquid reduce by half.
Pour in the hot fish stock. Bring the mixture to a gentle boil, then reduce the heat to low, cover partially, and let simmer for 30 minutes to develop the broth's deep flavor. Remove and discard the orange zest strips after simmering.
While the broth simmers, prepare the rouille. In a food processor, combine the garlic, egg yolk, lemon juice, cayenne pepper, and the pinch of dissolved saffron. Process until combined. With the machine running, very slowly drizzle in the 150ml of olive oil until a thick, mayonnaise-like emulsion forms. Season with salt to taste and set aside.
Preheat your oven to 200°C/400°F. Arrange the baguette slices on a baking sheet, brush lightly with olive oil, and bake until crisp and golden brown, about 8 to 10 minutes. Let cool slightly.
Ensure the broth is at a gentle simmer, around 85°C/185°F. Season the firm fish (monkfish or halibut) chunks with salt and carefully lower them into the broth. Poach gently for 3 minutes.
Add the tender flaky fish (snapper or sea bass) and the shrimp to the pot. Continue to poach for another 2 minutes.
Nestle the mussels into the broth. Cover the pot with a tight-fitting lid and steam for 3 to 4 minutes, or until the mussels have opened wide. Discard any mussels that remain tightly closed.
To serve, use a slotted spoon to carefully transfer the assorted seafood into wide, shallow warmed bowls. Ladle the hot, aromatic broth over the seafood. Slather the toasted baguette slices generously with the rouille and float one or two in each bowl. Garnish with reserved fennel fronds.
Chef's Notes
- The hallmark of a true bouillabaisse is the layering of seafood based on density. Firm fish goes in first, followed by delicate fish, and finally quick-cooking shellfish. Respecting this timeline prevents mushy fish and rubbery shrimp.
- Pastis or Pernod is not optional in a classic rendition; the anise and licorice notes of the liqueur amplify the fennel bulb and provide the distinct Provencal backbone to the soup.
- For absolute food safety when serving vulnerable populations, substitute the raw egg yolk in the rouille with a commercially pasteurized egg yolk, or build the rouille on a base of boiled potato instead of egg.
- Homemade fish stock makes an enormous difference. If making your own, use the bones and heads of non-oily white fish and simmer for no more than 30 minutes to prevent the stock from becoming bitter.
Storage
Refrigerator: 2 days — Store broth and seafood in separate airtight containers to prevent the fish from breaking down further.
Reheating: Gently reheat the broth on the stovetop over medium-low heat until steaming. Add the seafood at the very end just to warm through, taking care not to boil or overcook.
