Classic Bouillabaisse Recipe
Classic Bouillabaisse is a traditional Provencal dish of France infused with saffron that is meant to be shared.
Although intimidating by name, this recipe is very simple and hearty. A key tip to a great Bouillabaisse is as follows: make sure lean fish is being used and ensure it does not get overcooked.
A minimum of two to three fish types and any sort of shellfish are required for this recipe. The greater the variety of fish, the better the dish will taste because the depth of the stew itself will increase tremendously. Fresh fish should always be used when possible to get the maximum flavor, but frozen will work just fine in a pinch.
We recommend Trout, Red Snapper, Mackerel, Eel, Cod, or Sea Bass for the fish varieties and mussels, clams, and/or shrimps in the shell for the shellfish.
This dish absolutely should be served next to our Saffron Aioli and fresh bread.
How to Make French Bouillabaisse
- Olive oil
- ½ red onion
- 1 small leek
- 1 ripe tomato
- 2 cloves of garlic, mashed
- ½ tbsp salt flakes
- generous pinch of Persian Saffron, Sargol Cut
- 1 tsp Herbs de Provence
- Generous amount of parsley
- 1 small bay leaf
- 2 potatoes
- 1 ½ cup of water
- 1 medium trout
- 2 cod fillets
- 300 grams fresh mussels
- Start by preparing the sauce; gently cook the leeks and onions in some olive oil until soft and translucent; add the tomatoes and the garlic and cook for 5 minutes more; add the water, potatoes, and the spices and herbs and allow to cook for 20 min on medium heat, covered;
- Remove the potatoes from the pot and blend the sauce; bring the potatoes back, add the fish and cook for 5 minutes on medium heat with the lid on; bring the mussels in and cook for 5 minutes more;
- Serve on fresh bread and next to our Saffron Aioli.
Only use the best Persian saffron if you want to create the best Bouillabaisse.
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