Yummy Bouillabaisse
Submitted by abbylou
Bouillabaisse loaded with red snapper, shrimp, scallops, clams, and oysters in a saffron and orange-zest tomato broth. The Provencal seafood stew that defines Marseille kitchens, served with garlic bread and rouille.
YIELD
16 servingsPREP
30 minCOOK
50 minREADY
80 minA proper Marseille-style bouillabaisse, built on the principle that great fish stew comes from a great broth, not from the fish itself. The base simmers for 30 minutes with saffron threads, orange zest, and dry sherry, then gets strained and pureed. The seafood goes in last for just 3 to 5 minutes so it stays tender, never overcooked.
The orange zest is the regional marker that distinguishes Provencal bouillabaisse from generic fish stew. Two strips perfume the entire pot during the simmer, then get strained out before the seafood goes in. The faint citrus undertone lifts the fish flavors without ever tasting like fruit.
Reserving the steamed clam broth and adding it back later is essential. That liquor carries enormous flavor and salt that store-bought clam juice can’t match. Don’t skip the strain step. Sand from the clams ruins the entire pot.
The puree-the-aromatics technique creates body without flour or cream. The cooked tomato, onion, leek, and garlic break down smooth and thicken the broth into something between bisque and clear stew.
Pro Tips
- Use the firmest white fish you can find, not delicate sole. Red snapper, monkfish, or grouper hold up to the simmer; sole disintegrates.
- Saffron is the soul of bouillabaisse. Don’t substitute turmeric. The flavor is completely different and ruins the dish.
- Add seafood in stages by cooking time. Clams and shrimp need just 3 minutes; scallops need 2; oysters need just 1 minute. Heed the directions’ DO NOT OVERCOOK warning.
- Make the broth (through pureeing) up to a day ahead. The flavors meld and the final assembly takes 10 minutes at dinner.
- Serve with rouille (the saffron-garlic mayonnaise) and crusty toasted baguette as tradition demands.
Variations
- Add a splash of pernod or pastis for a more authentic anise note.
- Swap red snapper for monkfish or halibut chunks for a meatier seafood texture.
- Stir in a tablespoon of tomato paste with the fresh tomatoes for deeper color and flavor.
Ingredients
Directions
Skin fish and cut into serving sized pieces.
Use fillets.
Flounder or other firm white fish may be substituted.
Reserve broth from steamed clams for use in the bouillabaise.
Heat olive oil in a large pot and cook garlic and onion until soft over moderate heat.
Add the leek and cook for 10 min.
Add tomatoes and sugar.
Simmer 5 min. Add all remaining. ingrededients except seafood and simmer 30 min. covered.
Strain the broth discarding the orange zest and bay leaf.
Purée the remaining vegetables with some of the broth and return it to the pot.
Add the salt and pepper adjusting to suit your taste.
This portion can be refrigerated or frozen at this point.
Strain the broth from the steamed clams and add to the pot.
Add the clams (may be diced, if preferred).
Add the remaining seafood and the dark portion of the leek and simmer for 3 to 5 min.
DO NOT OVERCOOK.
Correct the seasonings.
Ladle into bowls and serve with garlic bread and Sauce Rouille.
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