Bouillabaisse

Bouillabaisse

45 min
A variation of the traditional Provençal fish stew, our Bouillabaisse combines fish, shellfish and vegetables in a delectable broth. It draws its distinctive aroma and flavour from the mouth-watering combination of saffron, fennel, thyme and fresh seafood. A decadent but straightforward dish to prepare, Bouillabaisse is perfect for your next dinner party or as a soul-warming dish on a cold, winter night. Bon appétit!
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Instructions

  • Brush the mussels well and remove the beard (the clump of hair-like fibres that sprout from the shell). Rinse them thoroughly and discard those that don’t close when tapped on the shell.
  • Cut the fish into pieces. Peel and chop the onion and garlic.
  • Heat 2 tablespoons of olive oil in a large saucepan over medium heat. Add the onion and cook gently until softened. Stir in the garlic and fry for a minute until fragrant.
  • Add the tomatoes, wine, water, stock, thyme, fennel and saffron. Bring to a boil.
  • Add the mussels and let them cook for about five minutes. Add the fish and simmer for another 3-4 minutes. Add the parsley and shrimp and cook until the shrimp turns pink, about a minute or two.
  • Mix sour cream with garlic to create a sauce. Serve the stew with a generous dollop of sauce on top of each portion.
Enjoy!

Bouillabaisse

Why does ‘authentic’ bouillabaisse take so long to cook?
Authentic bouillabaisse uses fish stock made from the bones and heads of the fish used in the dish. The process of making the fish stock can take a long time, as the bones and heads are simmered with vegetables, herbs, and spices to extract all the flavours. In our version, ready-made fish stock is used instead of making it from scratch, saving both time and effort.
Which fish is traditionally used in bouillabaisse?
Traditionally, bouillabaisse is made with a variety of fish and shellfish that are typically found in the Mediterranean Sea. The specific types of fish and shellfish used can vary depending on the region and personal preference, but some commonly used ingredients include rascasse (scorpion fish) which is considered the essential fish for bouillabaisse, monkfish, sea bass, mullet, John Dory and assorted types of shellfish.
What's the difference between a bouillabaisse and a cioppino?
Bouillabaisse and cioppino are both tasty fish stew dishes, but there are some key differences between the two. Bouillabaisse is a traditional dish from Provence, France, and it's typically made with Mediterranean fish and shellfish, while cioppino is an Italian-American dish (originating in San Francisco, California) made with fish and shellfish commonly found in the Pacific coast of the United States.

Ingredients

Bouillabaisse
Blue mussels in shell
10
Salmon fillet
300 g
Cod fillet
300 g
Yellow onion
1
Garlic cloves
2
Olive oil
2 tbsp
Сrushed tomatoes
400 g
Dry white wine
100 ml
Water
800 ml
Fish stock
4 tbsp
Dried thyme
1 tsp
Whole fennel seeds
1 tsp
Saffron
½ g
Peeled prawns
100 g
Chopped fresh parsley
2 tbsp
Serve with
Sour cream
100 ml
Pressed clove of garlic
1
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How do you thicken fish stew?

Cornstarch or flour: Thoroughly mix 2 tablespoons of cornstarch/flour with 1 tablespoon of room temperature water, and then whisk the mixture into the stew to help to thicken it. Be sure to stir the stew constantly while adding the mixture, and bring it to a boil to activate the thickening agents.

How to safely store leftovers

  1. Cool the stew down quickly: Quickly transfer leftover stew to shallow, airtight containers (making it easier to reheat and also preventing the stew from becoming too thick or congealed when reheated) and place them in the refrigerator. Cooling the dish down quickly will prevent bacteria from growing.
  2. Reheat properly: When reheating the stew, make sure to heat it until it's steaming hot throughout. This will help to kill any bacteria that may have grown during storage.
  3. Consume within two days: Fish and shellfish are highly perishable, and consuming them after that time frame may result in food poisoning.

History of the dish

Meaning of bouillabaisse

Bouillabaisse is derived from the French words ‘bouillon’ meaning ‘broth’ and ‘abaisse’ meaning ‘to lower’ or ‘to reduce’. Therefore, bouillabaisse literally translates to ‘reduced broth’ or ‘boiled down broth’.

Bouillabaisse and its origins and mythology

Originally a stew made by the fishermen of Marseille, bouillabaisse consisted of the bony, undesirable fish that they were unable to sell to restaurants or markets. They would cook these fish in a flavorful broth made from vegetables and spices. This humble stew then evolved over time to become a signature dish of Provence.

Traditional serving suggestions

Traditionally, bouillabaisse is served in a large, deep platter or bowl, and is often paired with toasted bread rubbed with garlic and drizzled with olive oil, known as croûtes, as well as a rouille sauce (you can use our sour cream and garlic sauce, listed in the recipe, as an alternative). The croûtes are typically placed in the bottom of the bowl and the bouillabaisse is ladled over them. The bread helps to soak up the flavourful broth and also adds a nice texture contrast to the stew. Alternatively, a baguette can also be a great option.

Innovative serving suggestions

Here are a few creative ways to serve the dish:

  • As a dip: Simply heap the stew into a bowl with croûtes or crackers for dipping.
  • As a slider: You can make small sandwiches with croûtes or a baguette, and fill with fish and vegetables from the bouillabaisse.
  • As a pasta: Use the stew as a pasta sauce – a great way to use leftover bouillabaisse!
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