Emulsifier Free Bouillabaisse
Total time1 hr 20 min
Prep time30 min
Cook time50 min
4.8(30)
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Learn more →Ingredients
4 servings
For the broth
- ¼ tsp saffron threads
- 2 tbsp warm water
- 3 tbsp olive oil
- 1 medium yellow onion, thinly sliced
- 1 medium fennel bulb, cored and thinly sliced, fronds reserved
- 4 garlic cloves, thinly sliced
- 1 can (14 oz) whole peeled tomatoes, crushed by hand
- ½ cup dry white wine
- 4 cups fish stock juice or clam juice
- 1 strip orange zest (about 3 inches), pith removed
- 1 bay leaf
- ½ tsp dried thyme
- ½ tsp fennel seeds
- ¼ tsp cayenne pepper
- salt and pepper, to taste
For the seafood
- 1 lb firm white fish fillets (such as cod, halibut, or sea bass), cut into 2-inch pieces
- ¾ lb large shrimp, peeled and deveined
- 1 lb mussels, scrubbed and debearded
For the rouille
- ½ cup mayonnaise
- 2 garlic cloves, minced
- 1 tbsp fresh lemon juice
- ¼ tsp smoked paprika
- ⅛ tsp cayenne pepper
For serving
- 1 baguette, sliced ½ inch thick
- 2 tbsp olive oil
- fresh fennel fronds or flat-leaf parsley, roughly chopped (optional)
Instructions
- 1
Combine the saffron threads and warm water in a small bowl and let steep for at least 10 minutes, until the water turns a deep golden-orange.
- 2
Heat 3 tbsp olive oil in a large Dutch oven or heavy-bottomed pot over medium heat until shimmering. Add the onion and fennel and cook, stirring occasionally, until softened and translucent, about 8 minutes.
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