FRENCH BOUILLABAISSE

Bouillabaisse originates from Marseille, a port city in southern France. It was traditionally made by fishermen using the bony rockfish that were too bony to sell, along with other seafood. The name “bouillabaisse” comes from the Provençal Occitan word “bouillabaisso,” which means to boil and simmer. Over time, bouillabaisse has evolved into a popular dish enjoyed throughout France and around the world, and here’s how you make it!

NUTRITIONAL INFO:

Calories: 350-450 kcal

Protein: 30-40g

Carbohydrates: 20-30g

Fat: 15-20g

Fiber: 3-5g

INGREDIENTS:

2-3 pounds of assorted fish and shellfish (such as red snapper, sea bass, monkfish, shrimp, mussels, and clams)

2 onions, chopped

1 fennel bulb, sliced

4 garlic cloves, minced

1/2 cup olive oil

1/2 teaspoon saffron threads

1 teaspoon dried thyme

1 teaspoon dried oregano

2 bay leaves

1/2 teaspoon red pepper flakes

Salt and pepper, to taste

1 cup dry white wine

1 can (28 oz) crushed tomatoes

4 cups fish stock or clam juice

Rouille (a garlic and saffron aioli), for serving

Slices of toasted baguette, for serving

HERE’S HOW YOU MAKE IT!

In a large pot, heat the olive oil over medium heat.
Add the onions, fennel, and garlic. Cook until softened, about 10 minutes.
Stir in the saffron, thyme, oregano, bay leaves, red pepper flakes, salt, and pepper.
Pour in the white wine and simmer for about 5 minutes to reduce slightly.
Add the crushed tomatoes and fish stock. Bring to a simmer.
Cut the fish into large chunks.
Add the fish to the pot and simmer gently for about 5-10 minutes, until almost cooked through.
Add the mussels and clams to the pot. Cover and cook for about 5 minutes, or until the shells open.
Add the shrimp and cook for an additional 2-3 minutes, until they turn pink and opaque.
Ladle the bouillabaisse into bowls.
Serve with a dollop of rouille on toasted baguette slices on the side.

Variations:

Fish Selection: The types of fish and shellfish used in bouillabaisse can vary based on availability and regional preferences. Common varieties include red snapper, sea bass, monkfish, shrimp, mussels, and clams.

Broth Base: The broth for bouillabaisse is typically made with fish stock or clam juice. Some variations may use a combination of fish stock and seafood broth for added depth of flavor.

Aromatics and Spices: Aromatics such as onions, fennel, and garlic are essential in bouillabaisse. Saffron is a key spice that gives the dish its distinctive flavor and golden color. Other herbs and spices like thyme, oregano, bay leaves, and red pepper flakes are also commonly used.

Serving: Traditionally, bouillabaisse is served in two courses. The broth is served first with slices of toasted baguette and rouille (a garlic and saffron aioli) on the side. The cooked fish and shellfish are served as the main course.

Tips and Tricks:

Use Fresh Seafood: The quality of the seafood is crucial for a delicious bouillabaisse. Use the freshest seafood available to you for the best results.

Layer Flavors: Allow the aromatics and spices to develop their flavors by sautéing them gently before adding the liquids. This will help create a rich and flavorful broth.

Cook Fish and Shellfish Properly: Add the seafood to the broth in stages, starting with the fish that takes the longest to cook and ending with quick-cooking seafood like shrimp. This ensures that each type of seafood is cooked perfectly.

Don’t Overcook: Be careful not to overcook the seafood, as it can become tough and rubbery. Cook just until the fish is opaque and the shellfish have opened.

Serve with Rouille: Rouille is a traditional accompaniment to bouillabaisse. It adds flavor and richness to the dish. Spread it on toasted baguette slices or stir it into the broth for added depth.

Bouillabaisse is a classic dish that celebrates the flavors of the sea. Experiment with different types of seafood and adjust the seasonings to suit your taste preferences. Sixto Carreon releases his second cookbook and features 6 ingredients French Bouillabaisse! Watch Sixto Carreon space in instagram!