Homemade Bouillabaisse: A Taste of the French Riviera

Bouillabaisse is a culinary symbol of the southern coast of France, a dish as iconic as it is flavorful. On the French Riviera, this fish soup is prepared much like fish stews in other parts of the world—ubiquitous and beloved. While it may seem daunting to make at home, it’s entirely possible to recreate this luxurious soup with a few adjustments. Our recipe simplifies the traditional bouillabaisse while preserving its unique taste. Perfect for a special occasion, this soup is usually served with toasted bread spread with the famous rouille sauce, which can also be made at home as easily as any other sauce.

Recipe Details:

• Difficulty: Medium
• Calories: 717.73 kcal/serving
• Servings: 4
• Prep & Cook Time: 1 hour

Macronutrients (Per Serving):

• Protein: 45.48g
• Fat: 47.22g
• Carbohydrates: 28.51g

Ingredients for 4 servings:

• 7 oz (200g) fresh mussels
• 7 oz (200g) fresh shrimp
• 4.2 oz (120g) salmon fillet
• 4.2 oz (120g) cod fillet
• 4.2 oz (120g) dorado fillet
• 4.2 oz (120g) sea bass fillet
• 2.5 cups (600ml) fish broth
• ½ cup (120ml) dry white wine
• 1 cup (240ml) pureed tomatoes
• 1 onion
• 1.7 oz (50g) celery
• 1.7 oz (50g) leek
• 1.7 oz (50g) fennel
• 1.4 oz (40g) orange zest
• 0.35 oz (10g) fresh mint
• 0.35 oz (10g) fresh basil
• 3 garlic cloves
• 1 chili pepper
• 1 oz (30g) capers
• 4.7 oz (70ml) olive oil
• 0.07 oz (2g) fennel seeds
• Salt, to taste
• Fresh wheat bread, for serving

For the Rouille Sauce:

• 2 red bell peppers
• 1 chili pepper
• 1 egg yolk
• 1 oz (30g) stale bread
• 4.7 oz (70ml) olive oil
• 3 tbsp milk
• Lemon juice, to taste
• Salt, to taste

Step-by-Step Instructions:

Prepare the Seafood:

1. If any seafood or fish is frozen, thaw them in advance by placing them in a colander in the refrigerator.
2. Clean the shrimp by removing the heads and shells, and remove the dark intestinal vein. Cut the fish fillets into large pieces and refrigerate until needed.

Make the Rouille Sauce:

1. Roast the red bell peppers in the oven until charred. Transfer them to a bowl, cover, and let them cool. Once cooled, peel off the skins and remove the seeds.
2. Mince the garlic and finely chop the chili pepper.
3. Whisk the egg yolk in a bowl while slowly pouring in the olive oil to create an emulsion. Gradually add lemon juice, whisking until the sauce thickens to a mayonnaise-like consistency.
4. Soak the stale bread in milk, then combine the bread, roasted peppers, chili, garlic, and egg mixture in a blender. Blend until smooth and refrigerate the rouille sauce until ready to serve.

Prepare the Vegetables:

1. Thinly slice the white part of the leek and fennel.
2. Chop the onion and garlic finely. Remove the tough stems from the herbs and tear the leaves into small pieces.

Start Cooking the Soup:

1. Heat the olive oil in a large, heavy-bottomed pot.
2. Sauté the fennel, garlic, leek, and onion over medium heat for about 5 minutes until softened.
3. Pour in the white wine, bring to a boil, and simmer for 3 minutes until slightly reduced.
4. Add the pureed tomatoes, stir well, and bring the mixture to a boil again.

Add the Broth:

• Pour the fish broth into the pot, bring to a boil, and cook for 10 minutes.

Add the Fish and Seafood:

1. Gradually add the fish fillets to the soup, starting with the fish that takes the longest to cook (cod, followed by salmon, then dorado).
2. Once the soup starts to simmer, add the shrimp and mussels.
3. Stir in the fresh herbs, season with salt, and cook on low heat for 5–7 minutes, until the shrimp are fully cooked and the mussels have opened.

Serve the Bouillabaisse:

1. Ladle the soup into bowls, making sure each portion contains chunks of fish and shrimp.
2. Serve with toasted bread spread with the chilled rouille sauce.

Chef’s Tip:

Traditional bouillabaisse is made in stages: first, a broth is prepared using smaller fish, fish heads, shrimp shells, and fish bones (which are removed after cooking). Next, higher-quality fish are added, followed by the seafood at the end. You can adjust the proportions of fish and seafood based on what’s available.

Notes:

French rouille sauce closely resembles garlic mayonnaise. If you’re short on time, you can replicate the taste by buying ready-made mayonnaise and mixing in roasted bell peppers, garlic, and milk-soaked bread. However, making the sauce from scratch brings out the true flavors of bouillabaisse.

Enjoy this authentic taste of the French Riviera right from your kitchen with this homemade bouillabaisse recipe!