A true Provençal masterpiece, Bouillabaisse is a luxurious seafood stew bursting with the briny flavor of the Mediterranean. Served with toasted baguette and garlic rouille, it’s a dish designed to impress.

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🛒 Ingredients (Servings: 4)

For the Bouillabaisse:

• 2 tbsp olive oil
• 1 onion, sliced
• 2 leeks (white parts), cleaned and sliced
• 2 garlic cloves, minced
• 1 fennel bulb, thinly sliced
• 1 large tomato, chopped
• 1 tsp orange zest
• 1 pinch saffron threads
• 1 bay leaf
• 1 tsp fresh thyme leaves
• ½ cup dry white wine
• 5 cups fish stock
• Salt and pepper to taste
• 1 lb firm white fish (e.g., cod, snapper), cut into chunks
• ½ lb mussels, scrubbed and debearded
• ½ lb clams, cleaned
• ½ lb shrimp, peeled and deveined

For the Rouille (Garlic Mayo):

• 1 garlic clove
• 1 egg yolk
• 1 tsp Dijon mustard
• 1 small red chili (or ½ tsp cayenne), chopped
• ½ cup olive oil
• Juice of ½ lemon
• Salt to taste

To Serve:

• Toasted baguette slices, rubbed with garlic
• Fresh parsley for garnish

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🍳 Instructions:

1️⃣ Sauté Aromatics:
🧅 Heat olive oil in a large pot over medium heat. Add onion, leeks, fennel, and garlic. Cook until soft, about 8–10 minutes. Add tomato, orange zest, saffron, bay leaf, and thyme. Cook another 3 minutes.

2️⃣ Deglaze & Simmer:
🍷 Add the white wine and let it simmer for 2 minutes. Pour in fish stock, season with salt and pepper, and bring to a gentle boil. Reduce heat and simmer uncovered for 20 minutes.

3️⃣ Add Seafood:
🐟 Add the firm fish first and cook for 5 minutes. Then add the mussels, clams, and shrimp. Simmer just until the shellfish open and shrimp are cooked, about 5–7 minutes. Discard any unopened shells.

4️⃣ Make the Rouille:
🧄 In a small food processor, blend garlic, egg yolk, mustard, and chili. Slowly drizzle in olive oil while blending to form an emulsion. Add lemon juice and salt. The result should be creamy and fiery.

5️⃣ Serve:
🥣 Ladle bouillabaisse into warm bowls. Top each with garlic-rubbed baguette and a dollop of rouille. Garnish with parsley.

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🛍️ Amazon Must-Haves to Help You Create the Best Bouillabaisse

• 🍲 Fish Stock – The flavor foundation of the stew.
• 🌸 Saffron Threads – Adds authentic aroma and golden color.
• 🦐 Seafood Mix – Convenient option for mixed shellfish.
• 🧄 Garlic Press – Essential for the rouille and flavor base.
• 🥖 Baguette Pan – For baking the perfect toasts.
• 🍷 Dry White Wine – Choose a crisp variety like Sauvignon Blanc.

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💡 Helpful Tip:

For a deeper flavor, prepare the broth the day before and let it rest overnight. Reheat gently before adding seafood for a more pronounced Mediterranean taste.

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