Sunday Roast

 

Homemade Bouillabaisse: A Taste of France in Your Kitchen

Bouillabaisse is a traditional French seafood stew originating from the coastal city of Marseille. This dish combines fresh fish, shellfish, aromatic herbs, and a flavorful broth to create a warming and satisfying meal. Originally prepared by fishermen using unsold fish, Bouillabaisse has evolved into a gourmet delight that captures the essence of Mediterranean cuisine. Today, we'll guide you through making an authentic Bouillabaisse at home—without pork—so you can enjoy its rich flavors with family and friends.

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Ingredients:

For the Broth:

• 2 tablespoons olive oil

• 1 onion, finely chopped

• 2 leeks, white parts only, sliced

• 2 garlic cloves, minced

• 2 large tomatoes, chopped

• 1 teaspoon saffron threads

• 1 teaspoon fennel seeds

• 1 teaspoon thyme

• 1 bay leaf

• Salt and pepper to taste

• 1 liter (4 cups) fish stock or water

• 1/2 cup dry white wine

• 1 small orange peel (optional, for added aroma)

For the Seafood:

• 300g (10 oz) firm white fish (such as cod, haddock, or sea bass), cut into chunks

• 200g (7 oz) mussels, cleaned and debearded

• 200g (7 oz) shrimp, peeled and deveined

• 200g (7 oz) clams, cleaned

• 200g (7 oz) squid, sliced into rings

For Serving:

• French baguette, sliced

• Rouille sauce (garlic, chili, and olive oil spread)

• Fresh parsley, chopped

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Instructions:

Step 1: Prepare the Broth

1. Heat olive oil in a large pot over medium heat.
2. Add the chopped onion, leeks, and garlic. Sauté until soft and fragrant.
3. Stir in the chopped tomatoes, saffron, fennel seeds, thyme, and bay leaf. Cook for 5 minutes.
4. Pour in the fish stock and white wine. Add the orange peel if using.
5. Bring to a gentle simmer and let cook for 30 minutes, allowing the flavors to develop.

Step 2: Cook the Seafood

1. Add the firm white fish first and let it cook for 5 minutes.
2. Next, add the mussels, shrimp, clams, and squid. Cover and cook for another 5-7 minutes, until the shellfish open up and the seafood is fully cooked.
3. Discard any mussels or clams that do not open.

Step 3: Serve and Enjoy

1. Ladle the Bouillabaisse into bowls, ensuring an even mix of seafood and broth.
2. Garnish with fresh parsley.
3. Serve with slices of toasted baguette and rouille sauce for an authentic touch.

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Tips for the Perfect Bouillabaisse:

• Use the freshest seafood available for the best flavor.

• If you can't find saffron, a pinch of turmeric can be a substitute for color.

• Serve immediately for the best taste and texture.

This pork-free Bouillabaisse is a wonderful way to experience French cuisine in your own kitchen. Its rich broth and fresh seafood make it a perfect dish for a cozy dinner or a special gathering. Try it out and let us know how it turns out!

Bon appétit! 🇫🇷🍲

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