Bouillabaisse – Marseille fish stew

The legendary Provençal fish stew from Marseille with multiple varieties of fish, shellfish, saffron and a rich broth. Served with rouille and crusty bread.

Ingredients

• 1 kg mixed firm white fish fillets
• 500 g mussels, scrubbed
• 300 g prawns
• 2 fennel bulbs, sliced
• 2 leeks, sliced
• 6 ripe tomatoes
• 1 orange, zest only
• 1 tsp saffron
• 4 garlic cloves
• 150 ml olive oil
• Fish stock
• Rouille and baguette for serving

Method

1. 1
   Fry onion, fennel and garlic in olive oil. Add tomatoes and orange zest.
2. 2
   Pour in the fish stock with saffron. Simmer for 20 minutes.
3. 3
   Purée part of the broth for a richer texture.
4. 4
   Add firm fish first, then softer fish 5 minutes later.
5. 5
   Add mussels and prawns and cook until the mussels open.
6. 6
   Serve in deep bowls with rouille (garlic saffron mayonnaise) and crusty bread.