Bouillabaisse is a mixed seafood soup dish flavoured with herbs and spices such as saffron, basil, fennel and orange peel. A traditional stew that originated in Marseille, France. The term bouillabaisse came from the Provencal Occitan words bolhir (to boil) and abaissar (to reduce heat).
- 300g fish fillets, cubed
- 500g mussels and/or clams
- 250g prawn, shelled and deveined
- 250g squid
- 4 pcs medium sized crabs, cut in half
- 1 onion, thinly sliced
- 2 celery stalk, sliced
- 1 small fennel bulb, thinly sliced
- 6 cloves garlic, minced
- 4 tomatoes, chopped
- 1 cup dry white wine
- 1 tbsp tomato paste
- 6 cups seafood stock
- 1 tsp orange zest
- pinch of saffron threads
- olive oil
- freshly ground black pepper
- 1 small red capsicum
- 2 pcs chili
- 4 cloves garlic
- 1 cup olive oil
- 1 egg yolk
- 2 pcs white sliced bread, edges trimmed and torn apart
- sea salt
- In a large pot add oil then sauté onion, celery, fennel and garlic in low heat for 4 minutes.
- Add tomatoes, tomato paste, wine, seafood stock, saffron and orange zest. Bring to a boil then simmer for 5 minutes.
- Add the mussels and clams is you are using one then once shellfish opens add fish fillets, prawns, crabs and squid. Simmer for 3 minutes at the max. Season with salt and pepper then turn the heat off.
- Mix all rouille ingredients then place on a small bowl.
- Serve Bouillabaisse with toasted bread and rouille.
- Grill red capsicum over open flame until it’s lightly charred.
- Place all ingredients including red capsicum in a food processor and pulse until it form a smooth sauce.
- Crumble the bread, moisten it with hot water (or the bubbling broth if you’re preparing a fish soup or bouillabaisse), and press it into a tight lump, squeezing out the liquid.
- Add the bread lump to the paste and beat, adding olive oil, until you’ve raised a smooth sauce. If the sauce tends to separate, add another tight lump of bread and hot broth, and keep beating.
This dish is always so satisfying for a seafood lover. I like your rouille 🙂
Such a flavourful and enjoyable meal.
I don’t know why I haven’t tasted or made bouillabaisse before — this looks so incredibly delish from the list of yummy ingredients 🙂
Beautiful dish Raymond!!! The last time I had this dish I was on the French Rivera in the fall of last year. This is one dish that is so memorable and so worth the wait. Needs lots of french bread to soak up all of your delicious juices.
thank you for sharing.. need to try this dish, seems so easy to prepare..
Bouillabaisse is my absolute favourite, it’s making me hungry just looking at the photo. 🙂
Bouillabaisse is certainly a dish to get lost in, discovering new deliciousness in every bite. Fabulous photo!
I love to read your posts because they are informative and also to look at the diverse and beautiful dishes that you share here. What a tempting Bouillabaisse!!! You did a great job again, Raymund!
Bouillabaisse hmmm I wonder why I cannot pronounce this!! do you pronounce the Ls or it is silent … forgive my ignorance Raymund :). I love sea food and always looking for new ways to introduce it to my family. Thanks for the hearty dish.
Damn, this french seafood fest is away too pricey for me
i guess 45 minutes in treatmiles won’t paid fot that lust..hehehe
btw, i like to ass ang ciu instead of dry wne to the dish as asian touch…
Oh, I would love to try this dish in Marseille. But until then, your version looks amazing. Crabs are a big a deal where I come from but don’t seem very common eating here in NZ. Where did you get yours from?
After being in Hawaii with tons of fresh shrimp, this looks mouth-watering!
I love French bouillabaise – the authentic one! But I can’t deny that I also lose the Filipino version…with cream! LOL! This looks fantastic and I am soooo ready to eat this!
Gosh, I love the looks of all that seafood! Great dish – it’s been awhile since I’ve had bouillabaisse, and now I won’t be able to get the thought out of my head!
I haven’t had a bouillabaisse before, but it would fit in nicely with our French theme. 🙂
What a luxury to include sea urchin in a dish like this !!
What a fabulous feast!!!!
I love bouillabaisse – I posted about it a couple years ago I think. It’s got such a lovely distinctive flavour and the rouille with some nice bread is just the perfect accompaniment isn’t it? Some recipes call for such outrageous amounts of saffron – you don’t need much at all to give it that subtle flavour!