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Name: Traditional Bouillabaisse from Provence
Prep time: 30 min
Cook time: 60 min
Yield: 4
Cuisine: France
Ingredients: *For the Broth and Aromatics:**; 1/2 cup extra virgin olive oil; 2 large yellow onions, thinly sliced; 2 large leeks (white and light green parts only), washed well and sliced; 4 cloves garlic, smashed; 2 large fennel bulbs, cored and sliced; 2 large ripe tomatoes, chopped (or 1/2 cup canned crushed tomatoes); 1 teaspoon orange zest; 1 pinch saffron threads; 1 teaspoon dried thyme; 1 bay leaf; 1/2 teaspoon fennel seeds; 1/4 teaspoon cayenne pepper; 1 cup dry white wine (Marsanne or Rolle are traditional); 2 quarts (8 cups) cold water or fish stock; 1 pound fish heads, bones, and trimmings (essential for flavor); *For the Fish:**; 2 lbs mixed firm white fish (such as halibut, sea bass, or monkfish), cut into large chunks; 1 lb bony fish (such as rascasse/scorpionfish, conger eel, or John Dory), whole or large pieces; 1 lb shellfish (mussels, clams, or spider crab); *For the Rouille (Garlic Sauce):**; 1 large egg yolk; 1 clove garlic, minced; 1/4 teaspoon saffron threads, crushed; 1/2 cup olive oil; 1 tablespoon breadcrumbs soaked in broth; Cayenne pepper to taste; *For Serving:**; 6 slices of rustic French bread (Pain de campagne), toasted; 1/2 cup grated Gruyère or Parmesan cheese

Bouillabaisse

🇫🇷 France

Provence

Provençal fish stew with saffron and herbs

French

seafood

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