Bouillabaisse

Bouillabaisse is the great seafood stew of Marseille, born from the tradition of Provençal fishermen boiling unsold catch with saffron, fennel, and tomatoes on the quayside. The name comes from bouillir (to boil) and abaisser (to reduce) — a reminder that this is fundamentally a technique as much as a recipe. Authentic Marseille bouillabaisse uses specific Mediterranean rockfish, but outside France an approximation with firm white fish, mussels, and prawns captures the spirit beautifully.

Serves: 4

Ingredients

• 600g (1.3 lbs) firm white fish fillets (monkfish, sea bass, or snapper), cut into large chunks
• 400g (14 oz) mussels, scrubbed and debearded
• 300g (10.5 oz) large raw prawns (shrimp), shell-on
• 4 tbsp good olive oil
• 1 large onion, sliced
• 1 fennel bulb, thinly sliced, fronds reserved
• 4 cloves garlic, sliced
• 400g (14 oz) can crushed tomatoes
• 200ml (¾ cup) dry white wine
• 1 litre (4 cups) good fish stock
• Large pinch saffron threads
• 1 strip orange zest
• 1 tsp fennel seeds
• Salt and black pepper
• Rouille (garlic-saffron mayonnaise) and crusty bread to serve

Instructions

1. Steep saffron in 2 tbsp warm water for 10 minutes.
2. Heat olive oil in a large heavy pot over medium heat. Cook onion and fennel 8 minutes until softened. Add garlic and fennel seeds; cook 2 more minutes.
3. Add wine and simmer 2 minutes to reduce slightly. Add tomatoes, fish stock, saffron with its soaking water, and orange zest. Bring to a boil, then simmer 15 minutes to develop flavour. Season well.
4. Increase heat to a vigorous boil. Add the firmest fish pieces first; boil 3 minutes. Add prawns and mussels; cover and boil 3–4 more minutes until mussels have opened and prawns are pink. Discard any mussels that remain closed.
5. Ladle into wide bowls. Top with fennel fronds. Serve immediately with thick slices of toasted baguette spread with rouille.

Cook's Notes: The vigorous boil at the end is not a mistake — it emulsifies the olive oil into the broth, creating the characteristic silky texture. Do not add all seafood at once; fish breaks apart before shellfish opens. For rouille, whisk saffron, garlic, egg yolk, and olive oil like a mayonnaise.