Description
A traditional Provençal seafood soup made with tender fish, mussels, squid, aromatic vegetables, saffron, and herbs in a rich Mediterranean broth, served with crusty bread and creamy rouille sauce.
Ingredients
- 1 pound sea bass fillets, cut into chunks
- 1 pound mussels, cleaned and scrubbed
- 1 pound squid, sliced into rings
- 3 tablespoons olive oil
- 1 large fennel bulb, finely chopped
- 1 large leek, finely chopped
- 1 large onion, finely chopped
- 3 garlic cloves, minced
- 2 large tomatoes, diced
- 1 teaspoon saffron threads
- 1 teaspoon orange zest
- 6 cups fish stock or clam broth
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- Fresh parsley for garnish
- 1/2 cup mayonnaise
- 1 garlic clove, minced
- 1 teaspoon lemon juice
- Pinch of cayenne pepper
- Crusty French bread or baguette slices for serving
Instructions
- Rinse and scrub the mussels thoroughly, discarding any that remain open after tapping.
- Cut the sea bass into bite-sized chunks and slice the squid into rings.
- Finely chop the fennel bulb, leek, onion, tomatoes, and garlic.
- Heat the olive oil in a large Dutch oven or soup pot over medium heat.
- Add the fennel, leek, onion, and garlic. Sauté for about 5 minutes until softened and fragrant.
- Stir in the diced tomatoes, saffron threads, orange zest, salt, and black pepper. Cook for 2 to 3 minutes.
- Pour in the fish stock or clam broth and bring to a gentle boil.
- Reduce the heat and simmer for 15 minutes to develop flavor.
- Add the sea bass and squid to the broth and cook for 5 minutes.
- Add the mussels and continue cooking for another 5 to 7 minutes until the mussels open and the fish is tender.
- In a small bowl, combine the mayonnaise, minced garlic, lemon juice, and cayenne pepper to make the rouille sauce.
- Ladle the hot bouillabaisse into serving bowls.
- Top each serving with a spoonful of rouille sauce and garnish with fresh parsley.
- Serve immediately with crusty French bread or baguette slices.
Notes
- Discard any mussels that do not open after cooking.
- Use fresh seafood whenever possible for the best flavor.
- Avoid boiling after adding seafood to prevent a rubbery texture.
- The broth can be made ahead and refrigerated until ready to serve.
- Serve with toasted baguette slices and extra rouille sauce for an authentic experience.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: French
Nutrition
- Serving Size: 1 bowl
- Calories: 390
- Sugar: 5g
- Sodium: 980mg
- Fat: 21g
- Saturated Fat: 3g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 2g
- Protein: 33g
- Cholesterol: 135mg
