Bouillabaisse

The signature dish of Marseille, bouillabaisse turns a haul of fresh seafood into a fragrant, golden stew that tastes like the French coast. The color and that unmistakable aroma come from saffron, bloomed in warm wine first so its flavor and deep amber hue spread evenly through the broth.

Building the base properly is what separates good bouillabaisse from a plain fish soup. Garlic, onion, carrot, and celery soften slowly in butter with thyme, basil, and bay, laying down an aromatic foundation before any liquid goes in.

Then comes the seafood, and timing is everything. The mussels steam open separately, and the snapper goes in only for the last few minutes, just long enough to turn opaque and flake. Overcook it and the delicate fish falls apart.

Ladle it over slices of toasted French bread, which soak up all that briny, saffron-rich broth. Use tamari in place of the soy sauce and the whole pot is gluten-free.

Chef Tips

• Bloom the saffron in warm wine before adding it; this draws out its color and flavor far better than dropping threads straight into the pot.
• Add the fish last and simmer gently, since a hard boil breaks up tender fillets and toughens the seafood.
• Discard any mussels that stay shut after steaming.
• Toast the bread well so it holds up to the broth, and rub it with a cut garlic clove for extra punch.

Variations

• Add shrimp, clams, or chunks of firm white fish to the mix.
• Serve with a classic rouille, the garlic-saffron mayonnaise, spread on the toast.
• Stir in a little tomato or a strip of orange zest for a more Provencal profile.