Cooking Lucid
Bouillabaisse
A home-friendly Provençal fish stew with saffron, fennel, and a garlicky rouille. Less fuss than the restaurant version, but every bit as fragrant and satisfying.
Prep 25 min
Cook 35 min
Total 1h
Serves 6
Ingredients
Step 1 — Broth base
- 3 tbsp olive oil
- 1 leek (sliced, white part only)
- 1 fennel bulb (sliced)
- 1 onion (diced)
- 4 garlic cloves (minced)
- 1 can (28 oz) crushed tomatoes
- 4 cups fish stock
- Pinch of saffron threads
- 1 bay leaf
- Strip of orange zest
Step 2 — Seafood
- 1 lb firm white fish fillets (cod or halibut, chunked)
- ½ lb mussels (cleaned)
- ½ lb shrimp (peeled)
- Salt and black pepper
Step 3 — Rouille and serve
- 3 tbsp mayonnaise
- 1 garlic clove (minced)
- Pinch of cayenne
- Crusty bread (toasted)
Instructions
- 1
Build the broth
Heat olive oil in a large pot. Sauté leek, fennel, and onion 8 minutes. Add garlic, tomatoes, stock, saffron, bay leaf, and orange zest. Simmer 20 minutes.
- 2
Cook the seafood
Season fish with salt and pepper. Add fish to the broth and simmer 5 minutes. Add mussels and shrimp; cover and cook until mussels open and shrimp are pink, 3–5 minutes. Discard any unopened mussels.
- 3
Serve with rouille
Mix mayonnaise, garlic, and cayenne for rouille. Ladle stew into bowls. Spread rouille on toasted bread and float in the soup or serve on the side.
Nutrition per serving: 340 cal · 32g protein · 18g carbs · 16g fat · 3g fiber
For informational purposes only. Not medical or dietary advice. Verify ingredients for allergens, cooking times, and safe internal temperatures before serving.
