Rich And Warming Bouillabaisse

The traditional provencal Bouillabaisse - a stew of mixed herbs, fish, and vegetables, simmered in a rich broth, is a French favorite. Long ago, the fishermen from the port city of Marseille would simmer their unsold catch in a stew spiced with fennel and saffron.

The base for the stew is easy to make by sautéing a variety of chopped vegetables in olive oil, then adding saffron, canned crushed tomatoes and fish broth. As the basis for the dish, the quality fish broth is pretty important. Thanks to Aneto Fish Broth there is no need to make the fish broth from scratch! Aneto broths are made in small-batches, using all-natural ingredients. The flavor and quality is just like homemade!

A good Bouillabaisse should feature at least a few types of fish and shellfish, but don’t let that intimidate you. To limit prep and keep our version kid-friendly, we limited our fish to cod, shrimp, clams and mussels. Additional options include other varieties of white fish, squid, lobster and scallops. Choose seafood that appeals to you and ensure its as fresh as possible.

Traditionally, bouillabaisse is served with slices of toasted baguette and a simple garlic/roasted red pepper mayonnaise sauce called a rouille. The bread is essential for mopping up every bite of that delicious broth while the rouille sauce adds a wonderful and unexpected richness to the dish. Don’t skip them!

The end result is a super-elegant and warming stew that’s really easy to love.

  • Cook Time: 1 hour

  • Total Time: 1 hour