Bouillabaisse Provençale

Bouillabaisse Provençale ingredients

• 3 tbsp Olive Oil
• 2 medium Leeks
• 1 large Yellow Onion
• 1 medium Fennel Bulb
• 4 cloves Garlic
• 1 14.5 oz can Canned Diced Tomatoes
• 0.5 tsp Saffron Threads
• 1 strip Orange Zest
• 0.5 tsp Dried Thyme
• 1 Bay Leaf
• 0.5 cup Dry White Wine
• 6 cups Fish Stock
• 2 cups Water
• 1.5 tsp Kosher Salt
• 0.5 tsp Freshly Ground Black Pepper
• 1 lb Firm White Fish
• 1 lb Mussels
• 0.5 lb Large Shrimp
• 2 tbsp Fresh Parsley
• 1 small Roasted Red Bell Pepper
• 1 clove Garlic
• 1 Large Egg Yolk
• pinch Saffron Threads
• 0.5 cup Extra Virgin Olive Oil
• pinch Cayenne Pepper
• pinch Salt

How to make Bouillabaisse Provençale

1. Heat 3 tablespoons of olive oil in a large Dutch oven or heavy-bottomed pot over medium heat. Add the 2 sliced leeks, 1 chopped onion, and 1 sliced fennel bulb; sauté for 8-10 minutes until softened but not browned, stirring occasionally.
2. Stir in 4 minced garlic cloves and cook for another 1-2 minutes until fragrant. Add the 14.5 oz can of diced tomatoes, 0.5 tsp crushed saffron, the 2-inch strip of orange zest, 0.5 tsp dried thyme, and 1 bay leaf.
3. Pour in 0.5 cup of dry white wine and bring to a simmer, scraping up any browned bits from the bottom of the pot. Let it cook for 2-3 minutes to allow the alcohol to evaporate.
4. Add 6 cups of fish stock and 2 cups of water to the pot. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for at least 30 minutes, or up to 1 hour, to allow the flavors to meld and deepen.
5. While the broth simmers, prepare the rouille. In a food processor, combine the 1 small roasted red bell pepper, 1 minced garlic clove, 1 large egg yolk, pinch of saffron threads, pinch of cayenne pepper, and a pinch of salt. Process until smooth.
6. With the food processor running on low, slowly drizzle in 0.5 cup of extra virgin olive oil until the mixture is emulsified and thick, resembling a mayonnaise. Transfer the rouille to a small bowl and set aside.
7. After the broth has simmered, remove the bay leaf and orange zest. Use an immersion blender (or carefully transfer in batches to a regular blender) to partially blend the soup, leaving some texture. This helps to thicken the broth and release more flavor from the vegetables.
8. Return the broth to a gentle simmer over medium-low heat. Season with 1.5 tsp of kosher salt and 0.5 tsp of freshly ground black pepper. Taste and adjust seasoning as needed.
9. Add the 1 lb of firm white fish pieces to the simmering broth. Cook for 3-5 minutes, until the fish just begins to turn opaque. Then, add the 1 lb of scrubbed mussels and 0.5 lb of peeled shrimp.
10. Cover the pot and cook for another 3-5 minutes, or until the mussels have opened and the shrimp are pink and cooked through. Discard any mussels that do not open.
11. Ladle the bouillabaisse into deep bowls, ensuring each serving has a variety of seafood. Garnish with 2 tablespoons of chopped fresh parsley.
12. Serve immediately with a spoonful of rouille spread on toasted slices of baguette, which can be dipped into the flavorful broth.

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