French Seafood Soup (Bouillabaisse)‼️

Savor the Coast: A Delightful Recipe for French Seafood Soup (Bouillabaisse)

If you’re looking to bring the taste of the Mediterranean to your kitchen, nothing does it quite like a traditional French Bouillabaisse. This aromatic seafood soup hails from the coastal region of Provence and is a celebration of fresh fish and shellfish, infused with rich flavors of herbs and spices. Bouillabaisse is not just a meal; it’s an experience that transports you to a sun-drenched harbor with each comforting spoonful.

What is Bouillabaisse?

Bouillabaisse is a classic Provençal fish stew that combines various types of fish and shellfish in a flavorful broth made with tomatoes, garlic, saffron, and a variety of herbs. Traditionally, it was a fisherman’s dish, utilizing the catch of the day, making it a versatile recipe where you can use whatever fresh seafood is available. The soup is typically served with a side of rouille (a garlic mayonnaise) and crusty bread, making it a complete and satisfying meal.

Ingredients You Will Need

• Fresh Seafood:
• 1 pound white fish (such as cod or snapper), cut into chunks
• 1 pound mussels, cleaned and debearded
• 1 pound shrimp, peeled and deveined
• 1/2 pound calamari, sliced into rings (optional)
• For the Broth:
• 3 tablespoons olive oil
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 1 leek, sliced
• 2 tomatoes, diced (or 1 can of diced tomatoes)
• 4 cups fish stock or broth
• 1/2 teaspoon saffron threads
• 1 teaspoon dried thyme
• 1 bay leaf
• Salt and pepper to taste
• To Serve:
• Crusty bread
• Rouille (optional, see below for a quick recipe)

How to Make Bouillabaisse

1. Prepare the Broth:

• In a large pot, heat the olive oil over medium heat. Add the chopped onion, garlic, and leek, and sauté until they are soft and translucent, about 5 minutes.
• Stir in the diced tomatoes and cook for another 3 minutes, allowing the flavors to meld together.

1. Add the Stock and Seasonings:

• Pour in the fish stock and bring the mixture to a gentle simmer.
• Add the saffron, thyme, bay leaf, and season with salt and pepper. Let the broth simmer for about 15 minutes to develop its flavors.

1. Incorporate the Seafood:

• Gently add the white fish and calamari (if using) to the pot, cooking for about 5 minutes.
• Next, add the mussels and shrimp. Cover the pot and cook until the mussels have opened and the shrimp are pink, about 5 more minutes. Discard any mussels that do not open.

1. Final Touches:

• Taste the broth and adjust the seasoning if necessary. Remove the bay leaf before serving.

1. Serve the Bouillabaisse:

• Ladle the hot soup into bowls, ensuring each serving has a mix of seafood. Serve with a side of crusty bread and a dollop of rouille if desired.

Quick Rouille Recipe

For a traditional touch, you can whip up a simple rouille to accompany your Bouillabaisse:

• Ingredients:
• 1/2 cup mayonnaise
• 2 cloves garlic, minced
• 1/4 teaspoon cayenne pepper (adjust to taste)
• 1 tablespoon lemon juice
• Salt to taste

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