Savor the Seas: Authentic Bouillabaisse Recipe

Embark on a culinary journey to the shores of Provence with our tantalizing Bouillabaisse recipe. Bursting with the fresh flavors of the sea, this traditional French seafood stew is a celebration of coastal cuisine. Each spoonful brings together a symphony of ingredients, from delicate shellfish to tender fish, all simmered in a fragrant broth infused with aromatic herbs and spices. Whether you’re seeking a taste of the Mediterranean or simply craving a comforting bowl of warmth, this Bouillabaisse is sure to delight your senses and transport you to sun-kissed shores.

In our household, Bouillabaisse isn’t just a recipe; it’s a cherished tradition that harkens back to memories of lazy summer afternoons spent by the sea. I still remember the first time my husband and I tasted this exquisite dish during our vacation in Marseille. The salty breeze, the sound of seagulls, and the aroma of simmering seafood filled the air as we savored each spoonful of this rich and flavorful stew. Since then, Bouillabaisse has become a beloved family favorite, a symbol of togetherness and culinary adventure. Every time we prepare it, we’re transported back to those sun-drenched days on the French Riviera, savoring the taste of the sea and the warmth of shared moments.

Why This Bouillabaisse Recipe Shines:

• Authentic Flavors: This recipe stays true to the traditional flavors of Bouillabaisse, with a rich and fragrant broth infused with saffron, paprika, and aromatic herbs.
• Variety of Seafood: From plump Manila clams to succulent bay mussels and tender shrimp, this Bouillabaisse is brimming with a bounty of fresh seafood, creating a symphony of textures and flavors.
• Versatile and Nourishing: Whether served as a comforting meal on a chilly evening or as a show-stopping centerpiece for a special occasion, this Bouillabaisse is sure to impress with its depth of flavor and rustic charm.

Ingredients:

For the Bouillabaisse:

• 120 ml (1/2 cup) grapeseed oil
• 1 whole yellow onion, chopped
• 1 large leek, chopped
• 2 stalks celery, chopped
• 1 stalk fennel, chopped
• 4 cloves garlic, chopped
• 4 whole Roma tomatoes, chopped
• 240 ml (1 cup) dry white wine
• 1.4 liters (6 cups) quality fish stock
• 480 ml (2 cups) quality chicken stock
• 1 whole orange, peeled
• 8 whole white peppercorns
• 2 whole bay leaves
• 4 stems thyme, chopped
• 60 ml (1/4 cup) fennel seeds
• 1 teaspoon fresh marjoram
• 30 ml (2 tablespoons) ground paprika
• 2 teaspoons quality saffron threads
• 1/2 teaspoon cayenne pepper
• 225 grams (1/2 pound) quality Manila clams
• 225 grams (1/2 pound) quality bay mussels
• 225 grams (1/2 pound) shrimp, peeled and deveined
• 1/2 teaspoon Kosher salt
• 60 ml (2 ounces) Pernod
• 225 grams (1/2 pound) quality salmon, cubed
• 225 grams (1/2 pound) quality cod, cubed

For the Garnish:

• Fennel fronds

For the Fingerling Potatoes:

• 2 tablespoons salt
• 4 cups water
• 2 tablespoons quality saffron
• 3 whole fingerling potatoes, halved

Directions:

1. Heat grapeseed oil in a heavy-bottom stock pot over medium heat. After 2 minutes, add chopped onions, leeks, celery, fennel bulbs, and a pinch of salt. Sweat them until tender but not brown (about 2 minutes).
2. Add garlic and sauté for 2 minutes until fragrant, then add chopped Roma tomatoes and dry white wine. Simmer for 5 minutes.
3. Add fish stock and simmer for 5 minutes, followed by chicken stock for another 5 minutes.
4. Add orange peels, white peppercorns, bay leaves, thyme, fennel seeds, fresh marjoram, paprika, saffron, and cayenne. Simmer for 5 minutes.
5. Add clams, then mussels after 2 minutes. Simmer for an additional 2 minutes before adding peeled and deveined shrimp. Turn off heat and allow shrimp to cook for 2 minutes.
6. Add cubed salmon and cod. Stir in Pernod and let rest for 5 minutes.
7. Ladle into bowls, garnish with fennel fronds, and serve hot.

Instructions for Fingerling Potatoes:

1. In a small pot, bring water and salt to a boil. Add saffron and steep for about 5 minutes.
2. Add halved fingerling potatoes and cook for 30 minutes.
3. Remove potatoes from saffron water and add to Bouillabaisse.

Notes: For an extra burst of flavor, serve with crusty bread and a dollop of rouille. Adjust the level of cayenne pepper according to personal preference for spice. Bouillabaisse can be made ahead of time and reheated gently before serving.