Bouillabaisse Provençal Fish Stew (Printable)

A savory Provençal stew with fresh fish, shellfish, herbs, and a flavorful saffron-roasted garlic sauce.

# What You'll Need:

→ Fish & Seafood

01 - 14 oz firm white fish fillets (e.g., monkfish, sea bass), cut into chunks
02 - 10.5 oz oily fish fillets (e.g., red mullet), cut into chunks
03 - 10.5 oz mussels, cleaned and debearded
04 - 7 oz small shrimp, peeled and deveined
05 - 6 large sea scallops (optional)

→ Vegetables & Aromatics

06 - 2 tbsp olive oil
07 - 1 large onion, finely sliced
08 - 1 large leek (white part only), thinly sliced
09 - 2 fennel bulbs, sliced
10 - 3 garlic cloves, minced
11 - 4 ripe tomatoes, peeled, seeded, and chopped
12 - 1 large carrot, sliced
13 - Zest of 1 orange
14 - 1 bay leaf
15 - 2 sprigs thyme
16 - 1 sprig fresh parsley plus extra for garnish
17 - 1/2 tsp saffron threads
18 - 1 tsp fennel seeds
19 - 1/2 tsp black peppercorns
20 - Salt and freshly ground black pepper, to taste

→ Liquids

21 - 3/4 cup dry white wine
22 - 6 1/4 cups fish stock or water

→ Rouille

23 - 1 egg yolk
24 - 1 garlic clove, minced
25 - 1 small red chili, seeded and chopped
26 - 1/2 tsp saffron threads soaked in 1 tbsp warm water
27 - 3.5 fl oz olive oil
28 - 1 tsp Dijon mustard
29 - Salt, to taste

→ To Serve

30 - 1 small baguette, sliced and toasted
31 - Extra olive oil for drizzling

# Cooking Steps:

01 - Heat olive oil in a large heavy pot over medium heat. Add onion, leek, fennel, carrot, and garlic. Sauté for 8 to 10 minutes until softened without browning.
02 - Incorporate tomatoes, orange zest, bay leaf, thyme, parsley, saffron threads, fennel seeds, black peppercorns, salt, and freshly ground black pepper. Cook for 5 minutes.
03 - Pour in white wine and allow to simmer for 2 minutes. Add fish stock or water, bring to a gentle boil, then reduce heat and simmer uncovered for 25 minutes to develop flavors.
04 - Strain the broth through a fine sieve, pressing on solids to extract maximum flavor. Discard solids and return broth to the cleaned pot.
05 - Bring broth to a gentle simmer. Add firm white fish chunks and cook for 5 minutes. Then add oily fish, mussels, shrimp, and scallops if using. Simmer for another 5 to 6 minutes or until seafood is cooked and mussels open. Discard unopened mussels and adjust seasoning as needed.
06 - In a bowl, whisk together egg yolk, garlic, chili, saffron with soaking water, and Dijon mustard until smooth. Gradually drizzle in olive oil while whisking constantly until thick and mayonnaise-like. Season with salt.
07 - Ladle stew into warm bowls, garnish with fresh parsley, and serve alongside toasted baguette slices brushed with olive oil and a spoonful of rouille.

# Expert Tips:

01 -
  • The broth is silky and deeply flavored without feeling heavy, so you'll want to sip it straight from the bowl.
  • One pot holds an entire feast of seafood that tastes far more impressive than the effort it takes to make.
  • Saffron and fennel turn what could be simple into something that feels luxurious and a little bit magical.
02 -
  • Strain the broth after the vegetables have simmered—this removes fiber and sediment, transforming a rustic stew into something with a silky, refined texture that tastes far more elegant.
  • Don't overcook the seafood; it keeps cooking after you remove it from heat, and overcooked fish and mussels are unforgiving and turn rubbery and tough.
  • Make the rouille by hand if you can—a food processor whips the emulsion too fast and can break it, but whisking by hand teaches you to feel when the oil is being incorporated at the right pace.
03 -
  • Keep your seafood cold until the last possible moment—it stays fresher and cooks more evenly when it hasn't started to warm up on the counter.
  • The key to the silkiest broth is straining before you add seafood, but the real secret is patience during that initial 25-minute simmer, which is when the vegetables break down and release their essence into the liquid.
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