The French know their ingredients really well. When I was traveling through France one fine morning I and my friend woke up really early. We had to get some work done in the university. But before we could head out we had to have something filling that’ll suffice us for the day. My friend then recommended that let's have some famous Marseille specialty, bouillabaisse.
Though Parisian bouillabaisse isn’t as savory as the local Marseille ones still it was something that I haven’t forgotten yet. Moreover, I just love the name makes it appear like some gigantic main course and starts to get your mouth watered instantly. But actually bouillabaisse is a simple fish stew which you can have at any time of the day and it won’t disappoint you.
Made up of simple fishes which are aromatic and delightful bouillabaisse is fish stew that’ll make you rethink other spicy dishes made with shrimps and mussels. Shrimps get cooked easily and moreover, you have to give credit to the Marseille locals who could think of such a wonderful dish which focuses primarily on the flavors of the fish more than anything else.
The use of French leeks and tomatoes adds a distinctive flavor to the stew that makes the after flavor last long. The use of colorful veggies like the white leeks, red tomatoes, pink onions and white garlic makes this stew so colorful and vibrant! It’s not just creativity that inspired the creation of Bouillabaisse.
The interesting mix of spicy garlic with veggies, thyme, and fennel is something that you can use for any other stew or curry and I’m sure it’ll work wonders for you. So without any further gossip, let’s start with the job at hand. Here, I have tried explaining you an easy and effective method to make this French classic sew, bouillabaisse. I hope you enjoy it and give it a try today with whatever, ingredients you have at hand.
Make the classic French stew, Bouillabaisse
Ingredients
- 3/4th cup of olive oil
- 2 onions finely sliced
- 2 leeks sliced well
- 3 chopped tomatoes which you have to first peel and deseed
- 4 garlic cloves chopped finely
- 1 spring of Fennel leaf
- 1 spring of fresh thyme
- 1 bay leaf
- 1 tsp of orange zest
- ¾ pound of mussels cleaned and debeard well before use
- 9 cups of boiling water
- Salt and pepper to season
- 5 pound seabass
- 1 pinch of saffron threads
- 3/4pound of fresh shrimp
Method:
- Heat some olive oil in a saucepan and throw in your chopped onions and garlic. Once they soften add in the leeks and chopped tomatoes and cook over medium flame until they soften.
- Now add water to this. Add about 2-3 cups of water, enough to make a broth. Garnish with salt and pepper to suit your taste buds and heat it over a high flame for just to combine everything in the pot together for about 3 minutes or so.
- Now just about 2 minutes before eating, put in the fish. These fishes do not take time to cook and remain fresh and juicy when you take a bite of it.
- Now sprinkle some fennel leaves and thyme on top of your stew and pour it into a bowl. Now just dig in!
Bouillabaisse is a simple fish stew that’s famous all over the world for its colorful desirable and appetizing qualities. So make this simple dish for yourself on a cold winter morning and get mesmerized by aromatic and delightful French flavours for the day.
Happy cooking!!