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Bouillabaisse

Name: Bouillabaisse
Total time: 60 min
Yield: Serves 4
Cuisine: France
Ingredients: 500g Assorted White Fish; 150g Shrimp; 200g Mussels; 2 Tomato; 1 Onion; 1/2 Fennel; A pinch Saffron; 2 cloves Garlic; A pinch Orange Zest; 1/2 Baguette

Soup

⏱ 60 min

👥 Serves 4

Difficulty ⭐⭐⭐

Several kinds of seafood simmered with saffron — the famous fish soup of Marseille.

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📖 The Story Behind This Dish

Bouillabaisse began with fishermen in the Mediterranean port of Marseille simmering unsold rockfish in a big pot. Several kinds of fish and shellfish are cooked in a broth scented with saffron and orange peel, and it's traditionally eaten with bread spread with rouille, a garlicky sauce. Today it's known as a luxury dish, but it was born of fishermen's thrift.

🌆 Where it's eaten: In Marseille, the proper way is to serve the broth and the seafood on separate plates, with bread and rouille.

🥕 Ingredients (serves 4)

Assorted White Fish 500g
Shrimp 150g
Mussels 200g
Tomato 2
Onion 1
Fennel 1/2
Saffron A pinch
Garlic 2 cloves
Orange Zest A pinch
Baguette 1/2

👩‍🍳 Instructions

Sauté onion, fennel, and garlic in olive oil.
Add tomato, saffron, orange peel, and water and bring to a boil.
Add the bonier fish first and simmer about 20 minutes to make the broth.
Add the remaining seafood and cook through.
Serve the broth and seafood separately with baguette.

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