Let’s wrap up the seafood week with a classic. Bouillabaisse is a fish soup imbued with the true spirit of Provence. Traditionally, it’s served with thick slices of bread topped with rouille — a chilled mayonnaise infused with chili pepper, garlic, paprika, olive oil, and lemon juice.
- olive oil
- 1 onion, chopped
- 1 fennel bulb, sliced
- 4 garlic cloves, crushed
- 1 tbsp. chopped parsley
- 1 bay leaf
- 1 liter water
- 600 ml fish stock
- 500 g tomatoes, chopped
- 1/2 tsp. herbs de Provence (ready-made mix or prepare your own blend)
- a strip of orange zest
- 1/4 tsp. fennel seeds (optional)
- 3 potatoes, chopped
- 500 g assorted fish fillets
- 500 g assorted seafood
- a pinch of saffron
- sea salt and freshly ground black pepper
Heat olive oil in a large pot. Add the chopped onion, fennel, garlic, parsley, and bay leaf. Cook for about 5 minutes, stirring occasionally.
Add the water, fish stock, tomatoes, herbes de Provence, orange zest, and fennel seeds (if using). Bring to a boil, then reduce the heat and simmer for 30 minutes.
Add the potatoes and boil for another 10 minutes. Add the fish, seafood, saffron, and season with salt and pepper. Cover with a lid and cook for 7–10 minutes, until the fish turns opaque.
Serve hot with bread and rouille on the side.
Heat olive oil in a large pot. Add the chopped onion, fennel, garlic, parsley, and bay leaf. Cook for about 5 minutes, stirring occasionally.
Add the water, fish stock, tomatoes, herbes de Provence, orange zest, and fennel seeds (if using). Bring to a boil, then reduce the heat and simmer for 30 minutes.
Add the potatoes and boil for another 10 minutes. Add the fish, seafood, saffron, and season with salt and pepper. Cover with a lid and cook for 7–10 minutes, until the fish turns opaque.
Serve hot with bread and rouille on the side.
