Bouillabaisse: Classic French Seafood Stew

Bouillabaisse is a traditional Provençal fish stew originating from the port city of Marseille. This rich, aromatic dish combines a variety of fresh seafood, simmered in a flavorful broth made from tomatoes, onions, leeks, and aromatic herbs. Perfect for a special occasion or a hearty meal, this bouillabaisse recipe will transport you to the sunny Mediterranean coast.

Ingredients

• 2 pounds of mixed fresh fish fillets (snapper, cod, or haddock), cut into chunks
• 1 pound of shellfish (mussels, clams, or shrimp), cleaned
• 1/2 pound of squid, cleaned and cut into rings
• 1/2 cup olive oil
• 1 large onion, finely chopped
• 2 leeks, white and light green parts only, sliced
• 4 cloves garlic, minced
• 1 fennel bulb, thinly sliced
• 4 ripe tomatoes, peeled, seeded, and chopped
• 1 teaspoon saffron threads
• 1 teaspoon dried thyme
• 2 bay leaves
• 1/2 teaspoon orange zest
• 1 cup dry white wine
• 6 cups fish stock or clam juice
• Salt and pepper to taste
• Fresh parsley, chopped for garnish
• Rouille (garlic mayonnaise) and crusty bread for serving

Instructions

Preparation

1. Fire Up the Grill: Start by firing up your Arteflame grill to get it ready for grilling. Allow it to reach a medium-high heat to prepare for sautéing the vegetables and seafood.

Cooking the Base

2. Sauté Vegetables: Place a large flat-top griddle pan on the grill. Heat the olive oil and add the chopped onion, leeks, garlic, and fennel. Sauté until the vegetables are soft and fragrant, about 10 minutes.
3. Add Tomatoes and Herbs: Stir in the chopped tomatoes, saffron threads, dried thyme, bay leaves, and orange zest. Cook for another 5 minutes until the tomatoes break down.

Building the Broth

4. Deglaze with Wine: Pour in the white wine to deglaze the pan, scraping up any browned bits from the bottom. Let it simmer for a few minutes to reduce slightly.
5. Add Stock: Pour in the fish stock or clam juice. Bring the mixture to a boil, then reduce the heat to a simmer. Let it cook for 20 minutes to develop the flavors.

Cooking the Seafood

6. Add Fish and Shellfish: Add the mixed fish fillets, shellfish, and squid to the simmering broth. Cook gently for about 10 minutes, or until the seafood is just cooked through and the shellfish have opened.
7. Season: Taste the broth and adjust the seasoning with salt and pepper as needed.

Serving

8. Garnish and Serve: Ladle the bouillabaisse into large bowls. Garnish with freshly chopped parsley. Serve with rouille spread on crusty bread.

Tips

• Fresh Seafood: Use the freshest seafood you can find for the best flavor and texture.
• Saffron: Saffron adds a unique depth of flavor and a beautiful golden color to the broth. A little goes a long way.
• Shellfish: Ensure shellfish are cleaned properly and discard any that do not open during cooking.

Conclusion

Bouillabaisse is a classic French seafood stew that is as impressive as it is delicious. With the Arteflame grill, you can achieve a rich, flavorful broth and perfectly cooked seafood, making this dish a showstopper at any meal.

Variations

1. Spicy Bouillabaisse: Add a pinch of red pepper flakes or a diced chili pepper for some heat.
2. Herb-Infused Bouillabaisse: Incorporate fresh herbs like basil, tarragon, and dill into the broth for a fragrant twist.
3. Creamy Bouillabaisse: Stir in a splash of heavy cream at the end for a richer, creamier broth.
4. Bouillabaisse with White Fish Only: Use only white fish varieties for a more delicate flavor.
5. Vegetarian Bouillabaisse: Substitute seafood with a variety of mushrooms and vegetables like zucchini, bell peppers, and potatoes.

Pairings

• Beverages: Pair with a chilled glass of dry white wine, like a Sauvignon Blanc or a crisp rosé.
• Sides: Serve with a side of mixed greens salad or grilled asparagus.
• Sauces: Accompany with rouille (garlic mayonnaise) and aioli for dipping the bread.