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Ultimate Guide to Bouillabaisse (Classic French Fish Soup) Recipe

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This Ultimate Guide to Bouillabaisse presents a classic French fish soup rich with fresh seafood, aromatic vegetables, and a fragrant saffron-infused broth. Paired with a vibrant homemade rouille sauce and crusty baguette slices, this recipe offers an authentic Provencal dining experience that is both hearty and elegant.

Ingredients

Fish & Shellfish

  • 1 lb fresh white fish (cod, seabass, monkfish), skin removed
  • 1 lb shrimp, shell-on or peeled
  • 1 lb mussels, cleaned and discarded any broken or unresponsive shells

Aromatic Base

  • 1 large yellow onion, thinly sliced
  • 1 bulb fennel, fronds reserved for garnish
  • 2 medium leeks, white and light green parts only, cleaned and chopped
  • 4 cloves garlic, freshly minced

Broth Enhancers

  • 1 pinch saffron threads, steeped in warm broth
  • 2 cups diced tomatoes
  • 2 tbsp tomato paste
  • 1 tbsp fennel seeds, lightly toasted
  • 2 bay leaves
  • 1 tbsp orange zest

Liquids

  • 4 cups fish broth, homemade preferred
  • 1 cup dry white wine (Sauvignon Blanc or Pinot Grigio recommended)
  • 2 tbsp pastis (Pernod or Ricard)

Rouille Sauce

  • 2 large egg yolks, room temperature
  • 1 stale baguette, torn into pieces
  • 1 tsp piment d’Espelette
  • ½ cup olive oil

Instructions

  1. Prepare Aromatic Base: Heat olive oil in a large pot over medium heat. Add sliced onion, chopped fennel bulb (reserve fronds), and cleaned leek. Cook for about 5 minutes until softened but not browned. Stir in minced garlic and toasted fennel seeds, cooking for another minute to release aromas.
  2. Add Tomatoes and Deglaze: Stir in diced tomatoes and tomato paste to coat the aromatics evenly. Pour in white wine to deglaze the pot, scraping up any browned bits stuck to the bottom to enrich the flavor.
  3. Simmer Broth: Add fish broth, bay leaves, orange zest, and steeped saffron threads to the pot. Bring to a gentle simmer uncovered and let it cook for 15 minutes to meld all the flavors beautifully.
  4. Cook Potatoes: Slice potatoes into ½-inch rounds and add them to the simmering broth. Continue to cook for 10 minutes until potatoes are just tender, absorbing the broth’s flavors.
  5. Add Seafood: Gently add pieces of white fish into the broth first, followed by the shrimp. Cover the pot and cook for 3 minutes to start the seafood cooking process.
  6. Steam Mussels: Add the cleaned mussels to the pot, cover again, and steam for 4 to 5 minutes until mussels open, signaling they are cooked.
  7. Finish with Pastis: Just before serving, drizzle in the pastis to add subtle anise notes and deepen the complex flavor of the soup.
  8. Prepare Rouille Sauce: In a food processor, blend egg yolks, garlic, soaked saffron, mustard, paprika, and piment d’Espelette. Gradually drizzle in olive oil while blending to slowly emulsify into a smooth, thick sauce.
  9. Serve: Ladle the bouillabaisse into bowls, garnish with fresh parsley and reserved fennel fronds. Serve hot alongside toasted baguette slices topped with the rouille sauce for a perfect traditional meal.

Notes

  • For the most flavorful bouillabaisse, prepare all ingredients ahead of cooking since the layering of flavors happens quickly.
  • Use fresh seafood and discard any mussels that do not close when tapped to ensure freshness and safety.
  • Pastis adds a distinctive anise flavor, but it can be omitted if unavailable or to suit personal preference.
  • Serve the rouille sauce sparingly as it is rich and flavorful.
  • The recipe yields a flavorful broth ideal for a hearty main course.

Find it online: https://deliciousyum.com/ultimate-guide-to-bouillabaisse-classic-french-fish-soup-recipe/