Rustic Coastal Bouillabaisse
The soul of Marseille in a bowl: a rustic, powerful seafood stew steeped in history.
65 min
Medium
Francesa
4 servings
The story behind
The first time I had a real Bouillabaisse was in a small port, one of those places where the smell of salt spray and old wood fills the air. An old fisherman told me this used to be 'poor man's soup,' made with whatever they couldn't sell at the market. I love that idea: turning simple scraps into something legendary. As we ate it with toasted bread slathered in rouille, the sun was setting and everything felt just right. For me, it's the ultimate Saturday lunch—unhurried, with a glass of chilled rosé and good friends. It’s a dish that forces you to get your hands a bit messy and enjoy every single drop of that golden broth.
Instructions
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1Start by sautéing the fennel and garlic in a pot with olive oil until they smell amazing.
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2Toss in the tomatoes and orange peel. Let them break down a bit and release their juices.
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3Pour in the white wine and turn up the heat so the alcohol evaporates, leaving just the flavor behind.
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4Add the fish stock and saffron. This is where the broth turns into liquid gold. Let it simmer for about 15 minutes.
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5Add the mushrooms and the seafood. Mussels and prawns cook fast, so give them 5-7 minutes until they open and change color.
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6Serve hot in black bowls to make the colors pop. Don't forget some crusty bread on the side to soak up the goodness.
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