Classic Bouillabaisse

The true magic of a bouillabaisse isn’t just the seafood—it’s the broth, infused with saffron, fennel, and orange peel, served alongside crunchy bread slathered in Rouille (a garlicky, saffron-spiced mayonnaise).

The Marseille Bouillabaisse

Prep time: 30 mins | Cook time: 45 mins

1. The Ingredients

• The Fish (Use a mix of firm and flaky): 2 lbs total of cod, halibut, red snapper, or sea bass (cut into large chunks).

• The Shellfish: 1/2 lb large shrimp (peeled and deveined) and 1/2 lb mussels or clams (scrubbed).

• The Aromatic Broth Base:

  • 1 Large fennel bulb (sliced, save fronds for garnish).

  • 1 Large onion (chopped) and 1 leek (white part only, sliced).

  • 4 cloves Garlic (minced).

  • 1 can (14.5 oz) Diced tomatoes (with juices).

  • 4 cups High-quality seafood or fish stock.

  • 1/2 cup Dry white wine.

• The “Marseille” Seasoning:

  • 1 good pinch Saffron threads (essential for that golden color and earthy flavor).

  • 1 strip Fresh orange zest (about 2 inches long).

  • 1 tsp Dried thyme or a few fresh sprigs.

  • 1 Bay leaf.

  • 2 tbsp Olive oil.

2. Step-by-Step Instructions

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