Description

This saffron-scented seafood bouillabaisse is a celebration of the sea, a rustic yet elegant stew that captures the essence of coastal cooking. Paired with a vibrant, garlicky rouille, it transforms a humble fisherman’s catch into a luxurious dining experience. While it requires a bit of time, the process is deeply rewarding, filling your kitchen with intoxicating aromas and culminating in a bowl of pure comfort.

Ingredients

3 tablespoons olive oil
1 large fennel bulb, fronds reserved, bulb thinly sliced
1 large yellow onion, chopped
4 cloves garlic, minced
1 (28-ounce) can whole peeled tomatoes, crushed by hand
1 large strip of orange zest (use a vegetable peeler)
1 bay leaf
1 teaspoon dried thyme or 3 sprigs fresh thyme
1/2 teaspoon saffron threads, lightly crushed
1/4 teaspoon cayenne pepper (optional, for a hint of warmth)
4 cups fish stock or high-quality seafood stock
1 cup dry white wine (like Sauvignon Blanc)
Sea salt and freshly ground black pepper to taste

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Instructions

Heat olive oil in a large, heavy-bottomed pot or Dutch oven over medium heat. Add the sliced fennel and chopped onion. Cook, stirring occasionally, until softened and just beginning to brown, about 8-10 minutes.
Add the minced garlic and cook for 1 minute until fragrant.
Stir in the hand-crushed tomatoes, orange zest strip, bay leaf, thyme, crushed saffron threads, and cayenne pepper (if using). Cook for 2-3 minutes to allow the flavors to meld.
Pour in the white wine and bring to a simmer, scraping up any browned bits from the bottom of the pot. Let it simmer for 3-4 minutes to reduce slightly.
Add the fish stock and season with sea salt and black pepper. Bring the soup to a boil, then reduce heat to low, cover, and simmer for 30 minutes to develop the flavors.
While the soup simmers, prepare your seafood: scrub clams/mussels, peel and devein shrimp, and cut firm fish into 2-inch chunks. Pat all seafood dry.
After 30 minutes, taste the broth and adjust seasoning. Increase heat to medium-high to bring the broth to a lively simmer. Add the clams and mussels (if using), cover, and cook for 3-4 minutes.
Add the firm fish and scallops (if using), cover, and cook for 2 minutes. Finally, add the shrimp and any delicate fish, cover, and cook for 2-3 more minutes, or until all seafood is just cooked through and shellfish have opened. Discard any unopened shells.
Remove the pot from heat. Discard the bay leaf and orange zest strip.
Ladle the bouillabaisse into deep bowls, ensuring each serving gets a variety of seafood. Garnish with chopped reserved fennel fronds or fresh parsley. Serve immediately with toasted baguette slices and rouille on the side.

Notes

For the best flavor, use a variety of at least 3 types of fresh, firm-fleshed seafood (e.g., cod, halibut, scallops, shrimp, mussels, clams). Do not overcook the seafood; add it in stages according to cooking time. The rouille (a garlic-saffron mayonnaise) is traditional: blend 1/2 cup mayo, 1 garlic clove, a pinch of saffron, and a dash of cayenne. A pinch of saffron is potent; lightly toast threads in a dry pan for 10 seconds to maximize aroma before crushing. Fish stock is key; if using bottled, choose a high-quality, low-sodium version.

Prep Time: 25
Cook Time: 45
Category: Main Course
Method: Baking
Cuisine: Italian

Nutrition

Serving Size: 1 serving
Calories: 141
Sugar: 4
Sodium: 212
Fat: 10
Saturated Fat: 3
Unsaturated Fat: 7
Trans Fat: 0
Carbohydrates: 12
Fiber: 1
Protein: 2
Cholesterol: 4