Difficulty Level: Advanced

Why it’s great for your cooking channel: Bouillabaisse showcases the art of seafood cooking and the complexity of French cuisine. It involves a combination of techniques like making a flavorful broth, properly cooking various types of seafood, and preparing a complementary rouille sauce. Featuring this recipe on your channel can teach viewers about layering flavors and handling seafood, appealing to both novice cooks and seasoned chefs looking to expand their repertoire.

Description: Bouillabaisse is a traditional Provençal fish stew originating from the port city of Marseille, France. This rich and aromatic dish features a variety of fresh seafood simmered in a fragrant broth made with tomatoes, onions, garlic, and a medley of herbs and spices. It’s typically served with a side of rouille sauce and crusty bread, making it a delightful and hearty meal.

Preparation time: 30 minutes

Cooking time: 1 hour 30 minutes

Serving size: Serves 6

Ingredients:

For the Broth:

• 2 tablespoons olive oil
• 1 large onion, finely chopped
• 1 leek (white part only), finely sliced
• 2 cloves garlic, minced
• 1 fennel bulb, finely chopped
• 4 tomatoes, peeled, seeded, and chopped
• 1 teaspoon saffron threads
• 1 teaspoon dried thyme
• 1 teaspoon dried basil
• 2 bay leaves
• 1 strip orange peel
• 1/2 teaspoon fennel seeds
• Salt and pepper to taste
• 4 cups fish stock or water
• 1 cup dry white wine

For the Seafood:

• 1 lb (450g) firm white fish (such as cod or halibut), cut into chunks
• 1 lb (450g) mussels, cleaned and debearded
• 1 lb (450g) clams, cleaned
• 1/2 lb (225g) shrimp, peeled and deveined
• 1/2 lb (225g) scallops
• 1/2 lb (225g) squid, cleaned and sliced

For the Rouille Sauce:

• 1 small potato, peeled and boiled
• 2 cloves garlic
• 1 egg yolk
• 1/2 cup olive oil
• 1/2 teaspoon saffron threads
• 1 small red chili, chopped (optional)
• Salt to taste

For Serving:

• Crusty bread, sliced and toasted

Instructions: