French Bouillabaisse: A Classic Mediterranean Seafood Stew

  

What Makes Bouillabaisse Special?  

Bouillabaisse is a **traditional Provençal fish stew** originating from Marseille, France. Known for its rich, aromatic broth and variety of seafood, this dish is a staple of Mediterranean cuisine.

 It combines **fresh fish, shellfish, and fragrant herbs**, creating a flavorful and comforting meal.  

 Ingredients You’ll Need  

For an authentic bouillabaisse, you’ll need:  

- **White Fish** – Monkfish, cod, or snapper  

- **Shellfish** – Mussels, clams, shrimp, and scallops  

- **Aromatic Vegetables** – Onion, leek, fennel, and garlic  

- **Tomatoes & Tomato Paste** – Adds depth to the broth  

- **Saffron & Herbs** – Thyme, bay leaf, and parsley for flavor  

- **Fish Stock & White Wine** – Forms the base of the stew  

- **Olive Oil & Lemon Juice** – Enhances richness and acidity  

 How to Make Bouillabaisse  

1. **Prepare the Broth** – Sauté onions, leeks, fennel, and garlic in olive oil. Add tomatoes, tomato paste, saffron, and herbs.  

2. **Simmer the Stock** – Pour in fish stock and white wine, letting the flavors meld.  

3. **Cook the Seafood** – Add fish and shellfish, simmering until fully cooked.  

4. **Serve with Rouille** – A traditional garlic and saffron sauce, spread on toasted bread.  

 Cooking Tips  

- **Use Fresh Seafood** – The quality of fish and shellfish greatly impacts the flavor.  

- **Don’t Overcook the Fish** – Simmer gently to keep the seafood tender.  

- **Pair with Crusty Bread** – Bouillabaisse is best enjoyed with toasted baguette slices.  

Bouillabaisse is a **celebration of Mediterranean flavors**, perfect for seafood lovers.