Classic Bouillabaisse

Bouillabaisse is a traditional Provençal fish stew that captures the essence of the Mediterranean in every bite. Originating from the French port city of Marseille, this dish features a rich, saffron-infused broth brimming with a variety of fish, shellfish, aromatic herbs, and vegetables. With its deep, complex flavours and hearty nature, bouillabaisse is perfect for bringing a touch of French elegance and warmth to your table.

Ingredients:

• 2 tablespoons olive oil
• 1 onion, finely chopped
• 2 leeks, white part only, sliced
• 2 garlic cloves, minced
• 1 fennel bulb, thinly sliced
• 2 tomatoes, peeled, deseeded, and chopped
• 1 teaspoon saffron threads
• 1 bay leaf
• 2-3 sprigs of thyme
• 1 strip of orange peel
• 1.5 litres fish stock
• 1kg mixed fish (such as cod, snapper, and monkfish), cleaned and cut into chunks
• 250g mussels, cleaned
• 250g prawns
• Salt and pepper, to taste
• Chopped parsley (optional, for garnish)
• Crusty bread and rouille sauce, for serving

Instructions:

Cook the Aromatics:

• Heat the olive oil in a large pot over medium heat. Add the chopped onion, leeks, and garlic, cooking until softened but not browned.
• Stir in the fennel, tomatoes, saffron, bay leaf, thyme, and orange peel. Cook for a few minutes until aromatic.

Add the Stock:

• Pour in the fish stock and bring the mixture to a simmer. Let it cook gently for 20-30 minutes to develop the flavours.

Add the Fish and Shellfish:

• Add the chunks of mixed fish to the pot and simmer for about 5 minutes.
• Add the mussels and prawns, covering the pot, and continue cooking for another 5-7 minutes, or until the mussels have opened and the fish is cooked through. Discard any mussels that remain closed.

Season and Serve:

• Season the bouillabaisse with salt and pepper to taste. Remove the bay leaf, thyme sprigs, and orange peel.
• Ladle the stew into bowls, garnishing with chopped parsley if desired.

Serving Suggestion: Serve bouillabaisse hot with crusty bread and a dollop of rouille sauce on the side for a true Provençal experience.