Bouillabaisse

Embark on a culinary voyage to the sun-soaked landscapes of Provence with the revered Bouillabaisse. Originating as a humble fisherman’s soup, this dish has evolved into a cherished Provençal treasure. Through its medley of mixed white and oily fish, shellfish, and aromatic ingredients, Bouillabaisse encapsulates the spirit of the sea and the warmth of coastal traditions. The carefully curated blend of flavors and textures in this dish is a tribute to the Provencal way of life, a celebration of fresh catches, and the simple joys of savoring life’s bounties.

Serves: 4

Preparation: 20 minutes

Cooking: 45 minutes

Freezing: Not suitable

INGREDIENTS:

For the Bouillabaisse:

• 4 tbsp olive oil
• 1 onion, thinly sliced
• 2 leeks, thinly sliced
• 1 small fennel bulb, thinly sliced
• 2–3 garlic cloves, finely chopped
• 4 tomatoes, peeled, seeded, and chopped
• 1 tbsp tomato paste
• 1 cup (250ml) dry white wine
• 1 ½ quarts (1 ½ liters) fish or chicken stock
• Pinch of saffron threads
• Strip of orange zest
• 1 bouquet garni
• Salt and freshly ground black pepper
• 3 lb (1.35kg) mixed white and oily fish and shellfish, such as monkfish, red mullet, shrimp, and mussels, heads and bones removed
• 2 tbsp Pernod
• 8 croûtes, to serve

For the Rouille:

• ¼ oz (125g) mayonnaise
• 1 bird’s eye chili, seeded and coarsely chopped
• 4 garlic cloves, coarsely chopped
• 1 tbsp tomato paste
• ½ tsp salt

INSTRUCTIONS:

1. Start by heating olive oil in a large pan over medium heat. Add the thinly sliced onion, leeks, fennel, and finely chopped garlic. Cook, stirring, for 5–8 minutes until the vegetables turn soft without taking on color.
2. Introduce the peeled, seeded, and chopped tomatoes along with the tomato paste and dry white wine. Stir to combine.
3. Pour in the fish or chicken stock, and then add the pinch of saffron threads, strip of orange zest, and bouquet garni. Season the mixture with salt and freshly ground black pepper to taste. Bring the mixture to a boil, then reduce the heat. Partially cover the pan and let the soup simmer for 30 minutes, stirring occasionally.
4. In the meantime, prepare the rouille. Blend the mayonnaise, bird’s eye chili, coarsely chopped garlic cloves, tomato paste, and salt in a blender until smooth. Transfer the rouille to a bowl and refrigerate until needed.
5. As the soup simmers, cut the mixed fish and shellfish into chunks, removing the heads and bones. Remove the strip of orange zest and bouquet garni from the soup. Add the firmer fish to the simmering liquid and cook for 5 minutes.
6. Reduce the heat to low and add the more delicate fish to the pan. Simmer for an additional 2–3 minutes, or until the fish is cooked through and flakes easily. Stir in the Pernod and adjust the seasoning to taste.
7. To serve, spread rouille on the croûtes and place two in the bottom of each bowl. Ladle the fragrant Bouillabaisse on top, creating a harmonious blend of flavors and textures that epitomize the heart of Provence.

Bouillabaisse is more than a dish; it’s a sensory journey that transports you to the charming coastal landscapes of Provence. As you savor each spoonful of this rich broth, brimming with an array of fresh fish and shellfish, you’ll feel the essence of the Mediterranean sea and the soulful traditions of this region. The vibrant flavors, the aromatic bouquet garni, and the luxurious rouille create a symphony of taste that captures the heart of Provençal cuisine. Enjoy the soul-warming embrace of Bouillabaisse, a timeless dish that connects you to the sea’s bounty and the enduring traditions of Provence.