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Bouillabaisse (Provençal Fish Stew)

Classic Provençal fish stew with saffron and rouille

any firm white fishmonkfishsea bassred snapper
Prep Time
30 min
Cook Time
40 min
Total Time
70 min
Servings
6
Difficulty
medium
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Ingredients

  • •2 lbs mixed firm fish, cut into chunks
  • •1/4 cup olive oil
  • •1 onion, diced
  • •1 leek, sliced
  • •4 cloves garlic, minced
  • •1 fennel bulb, sliced
  • •1 can (28 oz) crushed tomatoes
  • •4 cups fish stock
  • •1 cup dry white wine
  • •Large pinch of saffron threads
  • •1 tsp fennel seeds
  • •2 bay leaves
  • •Orange zest
  • •Salt and pepper
  • •Crusty bread and rouille for serving
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Instructions

  1. 1

    Heat olive oil in a large pot

  2. 2

    Sauté onion, leek, garlic, and fennel until soft, about 10 minutes

  3. 3

    Add tomatoes, stock, wine, saffron, fennel seeds, bay leaves, and orange zest

  4. 4

    Bring to a boil, then simmer for 20 minutes

  5. 5

    Season broth with salt and pepper

  6. 6

    Add fish chunks and simmer gently for 8-10 minutes

  7. 7

    Don't overcook the fish

  8. 8

    Serve in shallow bowls with crusty bread and rouille

Cuisine: FrenchCooking Method: soupTags: french, sophisticated, saffron

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