Ingredients:

  • 2 tablespoons olive oil (30 ml)
  • 1 large onion, chopped (approx. 200g)
  • 2 leeks, white and light green parts only, chopped (approx. 200g)
  • 4 cloves garlic, minced
  • 1 fennel bulb, chopped (approx. 250g)
  • 2 carrots, chopped (approx. 150g)
  • 2 stalks celery, chopped (approx. 100g)
  • 1 teaspoon fennel seeds (5 ml)
  • 1/2 teaspoon saffron threads (a pinch)
  • 1 (28 ounce) can crushed tomatoes (800g)
  • 8 cups fish stock (or seafood broth) (approx. 2 liters)
  • 1 cup dry white wine (e.g., Sauvignon Blanc or Picpoul) (240 ml)
  • 1 bay leaf
  • 1 sprig fresh thyme
  • Salt and freshly ground black pepper to taste
  • 1 pound firm white fish fillets, such as cod, halibut, or monkfish, cut into 2-inch pieces (450g)
  • 1 pound mussels, scrubbed and debearded (450g)
  • 1 pound clams, scrubbed (450g)
  • 1/2 pound large shrimp, peeled and deveined (225g)
  • 1/2 pound calamari, cleaned and sliced into rings (225g)
  • Optional: 1/2 pound red mullet or other small whole fish, scaled and gutted (225g)
  • 2 slices baguette, crust removed
  • 1/4 cup milk (60 ml)
  • 4 cloves garlic, minced
  • 1 egg yolk
  • 1/4 teaspoon saffron threads
  • 1/2 cup olive oil (120 ml)
  • Pinch of cayenne pepper
  • Salt to taste
  • Crusty baguette slices, toasted

Instructions:

  1. Sauté aromatics (onion, leeks, garlic, fennel, carrots, celery) in olive oil until softened. Add fennel seeds and saffron, cook briefly. Stir in tomatoes, fish stock, white wine, bay leaf, and thyme. Season. Simmer for 30 minutes.
  2. Soak bread in milk. Combine soaked bread, garlic, egg yolk, saffron, and cayenne in a blender. Slowly drizzle in olive oil until emulsified. Season.
  3. Add the firm white fish to the simmering broth. Cook for 5 minutes. Add mussels and clams, cover, and cook until they open (discard any that don't open). Add shrimp and calamari and cook until pink and opaque, about 3 minutes. If using, add red mullet at the same time as white fish.
  4. Remove the bay leaf and thyme sprig from the broth. Ladle the Bouillabaisse into bowls, ensuring each serving contains a variety of seafood. Serve hot with toasted baguette slices and a generous dollop of rouille.