hardsoupfishCC0 1.0 Universal
Classic Bouillabaisse Marseillaise – Provençal Saffron Seafood Stew
The iconic Provençal fisherman's feast from Marseille: aromatic fish stew infused with golden saffron threads, sweet fennel, ripe tomatoes, orange peel, and garlic.
Prep
25 min
Cook
30 min
Total
55 min
Ingredients
4servings
- Firm white fish fillets (cod, sea bass, red mullet)600 g
- Fresh fennel bulb1 piece
- Diced tomatoes with juice300 g
- Leek (white part only)1 piece
- Yellow onion1 piece
- Garlic cloves4 clove
- Extra virgin olive oil40 ml
- Hot water or fish broth800 ml
- Pure saffron threads1 pinch
- Strips of organic orange zest1 piece
- Fresh thyme3 g
- Sea salt
Preparation Steps
1
Heat olive oil in a large pot and cook onion, leek, fennel, and garlic over medium heat for 7-8 minutes until softened.
8 min timer
2
Add tomatoes, hot broth, thyme, orange peel strip, and saffron infusion. Boil vigorously for 15 minutes to emulsify the oil and broth.
15 min timer
3
Lower heat to medium-low, gently slide in fish chunks and poach for 6-8 minutes until tender and flaking easily.
8 min timer
4
Discard orange zest strip. Ladle fragrant bouillabaisse into deep bowls with the tender fish, accompanied by garlic-rubbed toasted croutons.
3 min timer
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Provenance & Public Domain Audit
Source: Classical French Culinary Heritage / USDA Public Domain Collection (United States Department of Agriculture (USDA))
Legal status: Public Domain (17 U.S.C. § 105) • 17 U.S.C. § 105
License: Creative Commons CC0 1.0 Universal
