Bouillabaisse – Classic
This is the traditional, time-tested version of the dish. It stays true to its origins, using well-established techniques and ingredients that define its authentic flavor. A perfect starting point for exploring its evolution.
Country: 
France Region / Locale: French Servings: Serves 6
France Region / Locale: French Servings: Serves 6Bouillabaisse is a traditional Provençal fish stew originating from the port city of Marseille, France. Known for its rich, aromatic broth infused with Mediterranean aromatics and herbs, it’s celebrated as a quintessential dish of southern French coastal cuisine. Traditionally, Bouillabaisse was a humble stew cooked by fishermen who used the bony rockfish that couldn’t be sold to restaurants or markets.
Ingredients
- Olive oil – 1/4 cup / 60 ml
- Onion, chopped – 1 large / 300 g
- Leeks, white parts, sliced – 2 / 300 g
- Fennel bulb, sliced – 1 / 300 g
- Garlic cloves, minced – 4 cloves / 20 g
- Tomatoes, peeled and diced – 3 / 500 g
- Dried orange peel – 1 tablespoon / 5 g
- Saffron threads – 1/2 teaspoon / 1 g
- White wine – 2 cups / 480 ml
- Fish stock – 4 cups / 960 ml
- Assorted white fish (sea bass, snapper), cut into chunks – 2 pounds / 900 g
- Shellfish (mussels, clams) – 1 pound / 450 g
- Bay leaf – 1 leaf
- Thyme – 1 teaspoon / 1 g
- Parsley, chopped – 1/4 cup / 15 g
- Salt – to taste
- Black pepper – to taste
Instructions
- Heat olive oil in a large pot over medium heat. Add onion, leeks, and fennel; sauté until softened.
- Stir in garlic, tomatoes, and orange peel. Cook until tomatoes break down, about 5 minutes.
- Add saffron, wine, fish stock, bay leaf, and thyme. Bring to a simmer and cook for 20 minutes.
- Add fish and shellfish, simmer gently until fish is cooked and shellfish open, about 10-12 minutes.
- Season with salt and pepper. Sprinkle with parsley before serving.
Substitutions
- White wine -> Fish stock
- Saffron threads -> Turmeric
Enhancements in the Next Evolution
- Enhance flavor depth by including some crustaceans like lobster or shrimp.
- Add a splash of Pernod (an anise-flavored liqueur) for a more traditional taste.
- Infuse the broth with a bouquet garni using herbs like rosemary and bay leaves wrapped in cheesecloth.
Curious to see how this dish evolves? Discover refined flavors and enhanced techniques in the next version.
