Quick and Easy Bouillabaisse Recipe

Bouillabaisse is a traditional fish stew that originated in the coastal region of Provence, France. It is believed to have originated as a way for fishermen to use up the catch of the day that was not suitable for sale. They would throw all the fish, along with vegetables and herbs, into a pot and simmer it to make a hearty and flavorful stew. The dish has since evolved and is now a delicacy that is often served with Rouille, a garlicky mayonnaise-like sauce, and crusty bread. Today, the dish is considered a symbol of Mediterranean coastal cuisine and is enjoyed by people all over the world.

Ingredients for the broth

20ml olive oil
1 head fennel diced
1 onion peel diced
1 leek clean, peel, and diced
2 large oxheart tomato seedless, peel
5 garlic cloves peeled
1 orange zested
1 pinch saffron
1/2 hot chili seedless
300ml dry sparkling wine
500ml fish stock
½ bunch of chives, finely chopped
4 sprigs of Tarragon, leaves only
500g black mussels cleaned alive (closed)
6 large king prawns
1 large calamari cleaned and scored cut in square
500g diamond clams cloudy bay
200g flathead, diced

How to make the broth

Use a large pan. On medium heat, sauté tomato, onion, fennel, leek, garlic, orange zest, saffron, and chilli for 10 minutes, or until tender.
To cook off the alcohol, turn up the heat, deglaze with dry sparkling wine, and simmer for a further 10 minutes. Bring to a boil after adding fish stock.
Cook for 5 minutes after adding the mussels, prawns, calamari, and clams.
Take the pan off the heat, add the fish, tarragon, and chives, and let everything sit for a few minutes before serving.

Deglazing is a culinary method that includes adding liquid to a pan (skillet) to dissolve food particles stuck to the bottom from searing or boiling (such as stock or wine).

Suggested read: How to deglaze a pan.

Ingredients for the Rouille

100ml extra light olive oil
1 garlic clove
Pinch Cajun
2 saffron threads
Squeeze lemon
1 egg, cold
1 potato that is peeled, boiled, and mashed
salt and pepper

How to make the Rouille

Combine olive oil, garlic, cajun, lemon, and egg in a stick blender and blend everything at high speed until it emulsifies. Do this all at once to avoid splitting. Wait until it sets. Use a fork to fold in the boiled potato and season.

Rouille (pronounced rü-ē) is a garlicky mayonnaise-like sauce.

Where to eat delicious Bouillabaisse outside Saint Tropez

There are many places around the world where you can enjoy a delicious bouillabaisse. Some of the best places to try this traditional fish stew include:

Marseille, France, is considered the birthplace of bouillabaisse and is home to many traditional restaurants that serve the dish.
Nice, France, is another coastal city in the Provence region of France and is known for its delicious bouillabaisse.
The Principality of Monaco is known for its upscale restaurants and several of them offer traditional bouillabaisse on the menu.
Paris, France, is known for its fine dining and many of the city’s top restaurants feature bouillabaisse on their menu.
San Francisco, United States, is home to several top seafood restaurants that offer bouillabaisse, like the Bouillabaisse restaurant.
London, United Kingdom, has many seafood restaurants that serve bouillabaisse, like the Le Pont de la Tour, which has a Michelin star.