Bouillabaisse
Bouillabaisse: A Classic French Seafood Stew
Bouillabaisse is a traditional Provençal fish stew originating from the port city of Marseille. It is a rich, complex, and aromatic dish that combines an assortment of fish and shellfish, each contributing its unique flavor and texture to the stew. The base of the stew is a deeply flavorful broth made with onions, tomatoes, garlic, and a bouquet of Mediterranean herbs, simmered together with the freshest fish stock.
Why Bouillabaisse Stands Out
- Rich History: Dating back to ancient times, this dish was originally prepared by fishermen using the catch of the day.
- Cultural Significance: It's not just a dish; it's a celebration of Marseille's maritime heritage and Provençal cuisine.
- Flavor Depth: The combination of fresh seafood, aromatic herbs, and spices creates a symphony of flavors that is unparalleled.
Enjoying Bouillabaisse
Bouillabaisse is traditionally served in two parts: the broth and the fish. Diners first savor the broth, often served with a side of rouille, a saffron-infused mayonnaise, spread on crusty slices of bread. Following the broth, the fish and shellfish are enjoyed, having absorbed the rich flavors of the stew. It's a dining experience that engages all the senses, making Bouillabaisse much more than a meal; it's a culinary journey through the heart of Provence.
Whether you're a seafood lover or a fan of French cuisine, Bouillabaisse offers a unique taste of the Mediterranean that is both comforting and luxurious. Its preparation may vary from one chef to another, but the essence of this timeless dish remains the same, celebrating the bounty of the sea in a bowl of rich, flavorful stew.
- 4 fish stock (preferably homemade)
- 1 cup onion, chopped
- 5 garlic, minced
- 1 cup tomatoes, diced (fresh or canned)
- 1 tablespoon olive oil
- 1 pinch saffron threads
- 1 tablespoon fresh thyme, chopped
- 1 pound mixed fish fillets (such as sea bass, snapper, and cod, cut into large pieces)
- 1 pound shrimp, peeled and deveined
- 1 pound mussels, cleaned and debearded
- 1 pound clams, cleaned
In a large pot, heat the olive oil over medium heat. Add the onions and garlic, and sauté until soft but not browned.
Add the tomatoes, fish stock, saffron, and thyme. Bring to a simmer and cook for 30 minutes.- Add the larger pieces of fish to the broth and simmer gently for 10 minutes.
- Add the shrimp, mussels, and clams, and cook for another 5-10 minutes, or until the mussels and clams have opened and the shrimp is cooked through.Discard any mussels or clams that do not open.
Serving Size 1 bowl
Servings 6
- Amount Per Serving
- Calories 600kcal
- Calories from Fat 100kcal
- % Daily Value *
- Total Fat 11gg17%
- Saturated Fat 2gg10%
- Trans Fat 0gg
- Cholesterol 120mgmg40%
- Sodium 800mgmg34%
- Potassium 1200mgmg35%
- Total Carbohydrate 20gg7%
- Dietary Fiber 2gg8%
- Sugars 5gg
- Protein 80gg160%
- Vitamin A 1000IU IU
- Vitamin C 20mg mg
- Calcium 200mg mg
- Iron 4mg mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
