Marseille fishermen created bouillabaisse from unsold catch in 600 BC—the saffron was added by Greek traders, not French chefs.
Bouillabaisse (Fish Stew)
Dive into the heart of Provence with our vibrant Bouillabaisse, a delightful seafood medley that brings the flavors of the sea right to your table! This fragrant stew is brimming with fresh fish, succulent shrimp, and a bouquet of aromatic herbs, all simmered to perfection with a splash of zesty orange and a hint of saffron. Get ready to savor every spoonful of this comforting classic!
Prep
15
min
Cook
40
min
Serves
4
people
Level
intermediate
📝 Ingredients
Serves 4🥬Fresh Produce(8)
- 1 small bulb Fennel
- 2 Garlic cloves
- 2 garlic cloves chopped finely
- Lemon juice
- Lemon zest
- 2 Shallots
- 1 cup of chopped Tomatoes (240 ml)
- Water
🥩Meat & Seafood(4)
- Fish bones
- Sea bass
- Shrimps
- Shrimp peel
🥛Dairy & Eggs(1)
- 1 egg yolk
🫙Pantry Staples(2)
- 150ml of neutral flavored oil (I used grapeseed oil) (5.07 fl oz)
- 1 tbsp of Tomato paste (15 ml)
🧂Spices & Seasonings(4)
- 1 tbsp of Cayenne (15 ml)
- Cayenne
- 1 pinch of Saffron
- Saffron
🍯Sauces & Condiments(3)
- 1 Tbsp of mustard (15 ml)
- 1/4 cup of White wine (60 ml)
- 1 Tbsp of white wine vinegar (15 ml)
📦Other(3)
- Clams
- Mussels
- Scallops
👨🍳 Instructions
- 1
First, chop the shallots, fennel and garlic. Sweat the vegetables until fragrant.
- 2
Add saffron, cayenne, and lemon zest. Cook for 1 minute.
- 3
Add tomato paste and tomatoes and cook for 5 minutes.
- 4
Add white wine and reduce.
- 5
Add the fish bones and the shrimp peel. Cover with water and cook for 40 minutes.
- 6
Blend then strain. Blend the soup again and add 1/4 cup of oil along with 1 tsp of xanthan gum to thicken it.
- 7
Season with salt, cayenne, and lemon juice.
- 8
Poach the fish bites in the soup.
- 9
Sear some scallops and shrimps.
- 10
Cook some mussels and clams with white wine and then add the juice to enhance the sea taste.
💡 Pro Tips
- ✓Toast saffron threads in a dry pan for 30-45 seconds at medium heat before adding to release maximum aromatic compounds, then steep in 2 tablespoons warm stock for 10 minutes.technique30-45 seconds, 2 tablespoons
- ✓Reduce white wine by exactly 75% (until syrupy) to concentrate flavors and eliminate harsh alcohol notes while retaining wine's acidity for the broth's balance.timing75% reduction
- ✓Maintain fish bone stock at 185-190°F during the 40-minute simmer to extract maximum collagen without breaking down delicate proteins that cause cloudiness.technique185-190°F
- ✓Add xanthan gum at 0.1-0.2% of total liquid weight while blending to create stable emulsion without gumminess - too much creates slimy texture.ingredient0.1-0.2% by weight
- ✓Poach fish at 140-145°F for firm fish like monkfish, 130-135°F for delicate fish like sole, checking with instant thermometer to prevent overcooking.timing140-145°F firm fish, 130-135°F delicate fish
Share this recipe
Prep
15
min
Cook
40
min
Serves
4
people
Level
intermediate
Share this recipe
Marseille fishermen created bouillabaisse from unsold catch in 600 BC—the saffron was added by Greek traders, not French chefs.
Bouillabaisse (Fish Stew)
Dive into the heart of Provence with our vibrant Bouillabaisse, a delightful seafood medley that brings the flavors of the sea right to your table! This fragrant stew is brimming with fresh fish, succulent shrimp, and a bouquet of aromatic herbs, all simmered to perfection with a splash of zesty orange and a hint of saffron. Get ready to savor every spoonful of this comforting classic!
📝 Ingredients
Serves 4🥬Fresh Produce(8)
- 1 small bulb Fennel
- 2 Garlic cloves
- 2 garlic cloves chopped finely
- Lemon juice
- Lemon zest
- 2 Shallots
- 1 cup of chopped Tomatoes (240 ml)
- Water
🥩Meat & Seafood(4)
- Fish bones
- Sea bass
- Shrimps
- Shrimp peel
🥛Dairy & Eggs(1)
- 1 egg yolk
🫙Pantry Staples(2)
- 150ml of neutral flavored oil (I used grapeseed oil) (5.07 fl oz)
- 1 tbsp of Tomato paste (15 ml)
🧂Spices & Seasonings(4)
- 1 tbsp of Cayenne (15 ml)
- Cayenne
- 1 pinch of Saffron
- Saffron
🍯Sauces & Condiments(3)
- 1 Tbsp of mustard (15 ml)
- 1/4 cup of White wine (60 ml)
- 1 Tbsp of white wine vinegar (15 ml)
📦Other(3)
- Clams
- Mussels
- Scallops
👨🍳 Instructions
- 1
First, chop the shallots, fennel and garlic. Sweat the vegetables until fragrant.
- 2
Add saffron, cayenne, and lemon zest. Cook for 1 minute.
- 3
Add tomato paste and tomatoes and cook for 5 minutes.
- 4
Add white wine and reduce.
- 5
Add the fish bones and the shrimp peel. Cover with water and cook for 40 minutes.
- 6
Blend then strain. Blend the soup again and add 1/4 cup of oil along with 1 tsp of xanthan gum to thicken it.
- 7
Season with salt, cayenne, and lemon juice.
- 8
Poach the fish bites in the soup.
- 9
Sear some scallops and shrimps.
- 10
Cook some mussels and clams with white wine and then add the juice to enhance the sea taste.
💡 Pro Tips
- ✓Toast saffron threads in a dry pan for 30-45 seconds at medium heat before adding to release maximum aromatic compounds, then steep in 2 tablespoons warm stock for 10 minutes.technique30-45 seconds, 2 tablespoons
- ✓Reduce white wine by exactly 75% (until syrupy) to concentrate flavors and eliminate harsh alcohol notes while retaining wine's acidity for the broth's balance.timing75% reduction
- ✓Maintain fish bone stock at 185-190°F during the 40-minute simmer to extract maximum collagen without breaking down delicate proteins that cause cloudiness.technique185-190°F
- ✓Add xanthan gum at 0.1-0.2% of total liquid weight while blending to create stable emulsion without gumminess - too much creates slimy texture.ingredient0.1-0.2% by weight
- ✓Poach fish at 140-145°F for firm fish like monkfish, 130-135°F for delicate fish like sole, checking with instant thermometer to prevent overcooking.timing140-145°F firm fish, 130-135°F delicate fish