There are plenty of variations of bouillabaisse, and even in Marseille you’ll find strong debates over the proper way to make it. The most important thing is that you should use several varieties of fish, and the fish should be very fresh. In Provence you would use a variety of Mediterranean fish, but here in the states where we can’t get those fish fresh, we have to make substitutions. The distinctive flavors of a bouillabaisse broth include saffron, which also gives it its orange color, orange zest, and fennel.
Which Fish Are Used in Bouillabaisse?
Use firm fish for fillets such as sea bass, red mullet, haddock, halibut, cod, conger, or red porgy. Small whole fish can be added as well. Also traditional are mussels, squid, and crab.
French Dishes To Try With Bouillabaisse
Leeks Vinaigrette French Green Beans (Haricot Verts) with Herbs Spinach Gratin with Hard Boiled Eggs Provençal Endive Salad Caramelized Onion Quiche
1 tablespoon hot fish stock or clam broth 2 cloves garlic, peeled 1 small red hot pepper 1/2 teaspoon salt 1/4 cup soft white bread, pulled into bits 1/2 cup olive oil
Bouillabaisse:
3 pounds of at least 3 different kinds of fish fillets (such as sea bass, red mullet, haddock, halibut, cod, conger, or red porgy), cut into 2-inch pieces 1 pound mussels or clams 1 pound squid or crab 1/4 cup extra virgin olive oil 1 cup onions, thinly sliced 2 leeks, white and light green parts only, thinly sliced 1/4 fennel bulb, thinly sliced, or 1 teaspoon fennel seeds 2 cloves garlic, crushed 3 large tomatoes, roughly chopped 1 bay leaf 3 sprigs fresh thyme 1/2 teaspoon saffron threads 2 teaspoons salt 1 long, wide strip orange zest 1 cup clam juice or fish stock 1/4 teaspoon freshly ground black pepper Sliced rustic French bread, plain or toasted
Cook until the tomatoes are soft and broken down, about 10 more minutes. Add freshly ground black pepper, and more salt to taste. Remove the bay leaves, thyme sprigs, and orange zest from the broth. Ladle the soup broth over the bread, and then portion out fish and shellfish onto the bowls.
