Bouillabaisse

Bouillabaisse is a traditional and sophisticated fish stew from the Marseille region in France. I will guide you through the classic recipe, with an Italian touch where possible.

Ingredients

• 1 kg of mixed fish (scorpionfish, monkfish, sole, and shellfish such as mussels or clams)
• 200 g of shrimp
• 500 g of ripe tomatoes, peeled and chopped
• 1 chopped onion
• 2 cloves of crushed garlic
• 1 chopped fennel
• 2 medium potatoes, diced
• 1 orange, zest peeled with a potato peeler to avoid the bitter white part
• 4 tablespoons of extra virgin olive oil
• 1 liter of fish stock
• 1 glass of white wine (preferably from an Italian coastal region, such as a Ligurian Vermentino)
• 1 bay leaf
• 1 sprig of fresh thyme
• A pinch of saffron
• Salt and pepper to taste
• Chili pepper (optional)
• 1 handful of chopped parsley

Preparation

1. Start by cleaning the fish and cutting it into medium-sized pieces. Clean and peel the shrimp.
2. Heat the oil in a large pot. Add the onion, garlic, and fennel and sauté until the onion is transparent.
3. Add the orange zest, bay leaf, thyme, and, if you like, a little chili pepper.
4. Pour in the white wine and let it evaporate for a few minutes.
5. Incorporate the tomatoes, potatoes, and fish stock. Bring to a boil and then reduce the heat to simmer for about 20 minutes.
6. Add the fish pieces, shrimp, and saffron to the broth. Cook for 10-15 minutes or until the fish is cooked. Adjust the seasoning with salt and pepper.
7. Serve the Bouillabaisse hot, sprinkled with chopped parsley.

Curiosity

Traditionally, Bouillabaisse is served with slices of toasted bread rubbed with garlic and served on the side. These can also be brushed with a bit of rouille, a spicy sauce that often accompanies this dish. If you want to be inspired by Italy, you might serve the soup with olive oil crostini and a clove of garlic, to maintain that connection with the original recipe.

Remember, the selection of fish can vary depending on availability and the freshness of the day’s catch, just like in the Italian coastal regions where fish is chosen according to the market.