Description
This French Bouillabaisse is a flavorful Provençal seafood soup made with fish, mussels, squid, and a saffron-infused broth. It’s comforting yet elegant, perfect for family meals or special occasions.
Ingredients
- 1 lb sea bass fillets, cut into large chunks
- 1 lb mussels, scrubbed and debearded
- 1 lb squid, cleaned and sliced into rings
- 3 tablespoons olive oil
- 1 large fennel bulb, finely chopped
- 1 leek, white and light green parts only, chopped
- 1 large onion, chopped
- 3 garlic cloves, finely chopped
- 2 large ripe 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
- 1/2 cup mayonnaise (for rouille)
- 1 garlic clove, minced (for rouille)
- 1 teaspoon lemon juice (for rouille)
- 1 small pinch cayenne pepper (for rouille)
Instructions
- Rinse mussels under cold water and discard any that remain open when tapped. Set aside.
- Heat olive oil in a large pot over medium heat.
- Add fennel, leek, onion, and garlic. Cook for 5 minutes until softened.
- Stir in tomatoes, saffron, orange zest, salt, and pepper. Cook for 2–3 minutes.
- Pour in fish stock and bring to a gentle boil. Simmer for 15 minutes.
- Add sea bass and squid, simmer for 5 minutes.
- Add mussels, cover, and cook 5–7 minutes until they open. Discard unopened ones.
- In a small bowl, mix mayonnaise, garlic, lemon juice, and cayenne pepper to make the rouille.
- Ladle soup into bowls, top with a spoonful of rouille, and serve with crusty bread.
Notes
- Sea bass can be swapped with cod, haddock, or halibut.
- Use thawed frozen seafood if fresh is unavailable.
- Make the broth ahead, then add seafood just before serving.
- Turmeric can substitute saffron for color, though flavor differs.
- Do not boil when reheating to preserve seafood texture.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: French
Nutrition
- Serving Size: 1 bowl with rouille
- Calories: 420
- Sugar: 5g
- Sodium: 940mg
- Fat: 22g
- Saturated Fat: 4g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 3g
- Protein: 42g
- Cholesterol: 170mg
