Bouillabaisse
By Chef Max Straczek
The warmth and charm of Marseille shine through with every flavourful spoonful of this recipe…
30 min cook time
Serves 4
Why we like it
Bouillabaisse [boo-yuh-bays] is a simple, tomato-based fish stew originally from the port city of Marseille, France.
Just like its name suggests, this dish is composed of two components: boiling (derived from the French verb 'bouillir') and simmering (from the French verb 'abaisser').
Every spoonful provides a taste of the sea, elevated by the earthy and floral notes of saffron, as well as the richness and tanginess of tomatoes.
To cut through this richness, add a splash of lemon, and don't forget some toasted baguette slices to sop up every drop!
Ingredients
Preparation Notes
Crafting the perfect bouillabaisse allows for a personalized touch.
When it comes to the seafood stock, make sure to choose a high-quality version.
For the protein, some of the most common options include red snapper, sea bass, monkfish, or cod fillets, plus a mix of mussels, littleneck clams, and/or shrimp.
However, the most traditional Marseille bouillabaisse often relies on the catch of the day or the taste of the chef.
So, feel free to use the fish/seafood you have available and/or what you prefer.
Making the recipe
Step 1
Aromatics
- In a large pot or Dutch oven, heat the oil until shimmering, then add the fennel, leek, potato, and garlic, and cook over moderately low heat, stirring occasionally, until tender, about 8 minutes.
- Add the tomato and lemon juice, and continue to cook for about 3 minutes.
Step 2
Stock & Season
- Pour in the stock, season with salt and pepper, and bring up to a simmer.
- Add your desired protein (see PREPERATION above), and remove the pot from the heat.
- Allow the residual heat to cook the protein until the fish is lightly poached with flaky meat, and the shellfish have opened—between 12-15 minutes. Look for an opaque colour, indicating they’re just cooked.
- If after 15 minutes the protein still appears undercooked, increase the heat to medium-low and simmer for an additional 2-3 minutes.
- Add saffron and water, a splash of olive oil, and remove from the heat.
Step 3
Serve
- Carefully divide the desired amount of fish and/or seafood into bowls.
- Ladle in a generous amount of vegetables, top with broth, and serve with toasted baguette slices and lemon wedges.
