Bouillabaisse (Provencal Saffron Seafood Stew)
Bouillabaisse is a Provencal seafood stew originating from Marseille fishermen cooking their unsold catch, distinguished by saffron's golden color and subtle floral aroma threaded through the broth. Fennel and tomatoes are first sauteed in olive oil to build an aromatic base, then saffron-infused fish stock is poured in and brought to a simmer. Firm-fleshed fish go in first, with shrimp and mussels added last to preserve their texture - overcooked shellfish turns rubbery and loses its snap. The broth derives its complexity from the layered contribution of multiple seafood varieties, each releasing a different aspect of ocean flavor into the pot. Traditionally, grilled baguette spread with garlicky rouille sauce is dipped into the broth alongside the stew.
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Instructions
- 1
Soak saffron in warm fish stock.
- 2
Sauté garlic, fennel, and tomatoes in olive oil to build the base.
- 3
Add saffron stock and bring to a boil.
- 4
Add firm fish first and cook 5 minutes, then add tender fish and shellfish.
- 5
Once mussels open, season and serve with rouille and croutons.
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