Name: Simple Bouillabaisse
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Yield: 2 servings
Cuisine: French
Ingredients: 15 ml olive oil; 50 g onion; 2 garlic; 40 g celery; 0.5 fennel; 2 tomato; 2 g smoked paprika; 2 star anise; 0.1 g saffron; 22 g tomato paste; 35 ml pastis; 1 lemon; 175 ml white wine; 300 ml fish stock; 8 mussels; 150 g salmon; 150 g hake fillet; 30 g parsley; 2 g salt; 1 g black pepper; 100 g bread

Equipment

Frying pan

or Large skillet

Saucepan

Stick blender

or Standard upright blender

Mixing bowl

Ingredients

2 servings

Aromatics and Vegetables

15 ml olive oil, for frying
50 g onion, chopped
2 garlic, crushed
40 g celery, chopped, including leaves
½ fennel, chopped, including fronds
2 tomato, chopped, fresh plum

Spices and Flavorings

2 g smoked paprika
2 star anise
⅛ g saffron
22 g tomato paste
35 ml pastis, anise and fennel liqueur
1 lemon, juice only

Liquids

175 ml white wine
300 ml fish stock

Seafood

8 mussels
150 g salmon, skinned and cut into 3cm chunks
150 g hake fillet, skinned and cut into 3cm chunks

Garnish and Seasoning

30 g parsley, fresh, chopped
2 g salt
1 g black pepper, freshly ground
100 g bread, sliced

Nutrition (per serving)

770

Calories

53g

Protein

60g

Carbs

25g

Fat

12g

Fiber

11g

Sugar

1265mg

Sodium

Method

Heat olive oil in a frying pan over medium heat. Sauté the chopped onion and crushed garlic until they become soft.

Add the celery and fennel to the pan. Continue to fry until the vegetables are softened, then season with salt and pepper.

Stir in the chopped tomatoes, smoked paprika, star anise, saffron, and tomato paste. Cook for 7 minutes (between 5-10 minutes) until the tomatoes soften and break down.

7mLook for: Tomatoes have collapsed and formed a thick paste.

Pour 25ml of pastis into the pan. Simmer until the liquid has reduced by half.

Add the remaining 10ml of pastis, the lemon juice, and 100ml of white wine. Simmer until the wine has reduced by half.

Pour in the fish stock. Cover the pan and allow the mixture to simmer on low heat.

Place the mussels and the remaining 75ml of white wine in a separate saucepan over high heat. Cover and cook until the mussel shells open.

Look for: Mussel shells are fully open.

Strain the cooking liquid from the mussels into the main bouillabaisse base. Discard any mussels that remain closed.

Remove the star anise from the base. Turn off the heat and blend the soup with a stick blender until the texture is smooth.

Return the soup to low heat. Add the salmon and hake chunks along with the mussels. Poach gently for 5 minutes until the fish is opaque and reaches an internal temperature of 63°C/145°F.

Stir in the fresh parsley. Serve the stew hot in bowls with a drizzle of olive oil and bread on the side.

Chef's Notes

For the most authentic flavor, use a variety of firm-fleshed white fish, and if possible, include some bony fish like scorpionfish or gurnard for a richer stock. The key is variety and freshness.
Don't skip the pastis! This anise-flavored liqueur is crucial for the signature aroma and taste of a classic bouillabaisse. If you can't find it, a touch of Pernod or even a very mild ouzo can be a substitute, but use sparingly.
When adding the fish, ensure the heat is low and the poaching time is brief. Overcooked fish will become dry and rubbery, detracting from the delicate textures of the stew.
The color of your bouillabaisse should be a rich, vibrant orange from the saffron and tomatoes. If it's too pale, you might need to increase the saffron or cook the tomato base a little longer.
Serving the bread on the side allows guests to soak up the flavorful broth at their own pace. A drizzle of good quality olive oil just before serving adds a final touch of richness and aroma.