Sposób przygotowania

Warm 2 tablespoons of the olive oil in a wide 5-liter pot over medium heat. Add the onion and fennel and cook for 8 to 10 minutes, stirring occasionally, until softened and lightly golden. Add 2 minced garlic cloves and cook for 1 minute until fragrant.

Stir in the crushed tomato, hot fish stock, saffron, and bay leaf. Season lightly with salt and pepper, bring to a boil, then reduce the heat and simmer uncovered for 20 minutes, until the fennel is tender and the broth tastes concentrated.

Saffron tomato broth simmering with fennel in a wide pot

Obraz wygenerowany przez AI

While the broth simmers, rub the remaining garlic clove over the bread slices. Brush them with the remaining 1 tablespoon olive oil and toast in a skillet over medium heat for 2 to 3 minutes per side, until crisp and browned.

Make the rouille by tearing 4 toasted bread slices into a bowl and mixing them with the mayonnaise, lemon juice, and remaining minced garlic. Season with salt and pepper and rest for 5 minutes so the bread softens and the garlic mellows.

Return the broth to a gentle simmer and add the fish pieces. Cook for 4 minutes without stirring, keeping the pot just below a boil so the fish begins to turn opaque without breaking apart.

Add the mussels, clams, and shrimp. Cover and simmer for 5 to 7 minutes, shaking the pot once, until the mussels and clams have opened and the shrimp are opaque, firm, and cooked through. Discard any mussels or clams that remain closed; the seafood should be steaming hot and the fish should flake easily.

Ladle the broth and seafood into warmed wide bowls. Finish with chopped parsley and lemon wedges, and serve immediately with the remaining toasted bread spread with rouille.

Bowls of bouillabaisse served with rouille toast and lemon

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Dlaczego ten przepis się sprawdza

Building the broth from sautéed aromatics, tomato, fennel, and saffron creates a concentrated base, while staggered simmering keeps the fish tender and the shellfish juicy.

Przechowywanie i odgrzewanie

Jak przechowywać

Refrigerate cooled broth and seafood separately in airtight containers for up to 2 days. Remove shellfish from their shells before storing.

Jak odgrzewać

Reheat the broth gently until steaming, then add the seafood and warm just until heated through; do not boil, or the fish will toughen. Discard any seafood left at room temperature for more than 2 hours.