French Seafood Soup (Bouillabaisse)

French Seafood Soup (Bouillabaisse): A Taste of the Mediterranean

There’s nothing quite like a bowl of Bouillabaisse, the classic French seafood soup hailing from the picturesque port city of Marseille. This dish is a celebration of the sea, brimming with an array of fresh seafood, aromatic herbs, and rich, flavorful broth. Bouillabaisse is more than just a soup—it’s a culinary tradition, a dish that tells the story of French coastal life, where fishermen have long gathered to create this hearty, delicious meal from the catch of the day.

While Bouillabaisse might seem like a dish reserved for special occasions, it’s surprisingly easy to recreate at home with a few simple steps. Whether you’re a seafood enthusiast or a first-timer, this vibrant and savory soup will transport you to the sunny shores of the Mediterranean.

Why You’ll Love French Seafood Soup (Bouillabaisse):

• Rich and Flavorful: Bouillabaisse is packed with layers of flavor from a medley of seafood, tomatoes, garlic, saffron, and herbs.
• Customizable: The beauty of Bouillabaisse lies in its versatility—you can use whatever fresh seafood is available to you, from fish fillets to shellfish.
• Perfect for a Special Meal: Whether you’re hosting a dinner party or cooking for your family, Bouillabaisse is a dish that’s both impressive and comforting.
• A Healthy Option: Loaded with lean seafood and vegetables, Bouillabaisse is a nutrient-packed meal that’s light yet satisfying.

Ingredients You’ll Need:

For the Broth:

• 2 tablespoons olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 2 medium tomatoes, peeled and chopped
• 1 leek, cleaned and sliced
• 1 fennel bulb, thinly sliced (optional)
• 1 tablespoon tomato paste
• 1/2 teaspoon saffron threads
• 4 cups fish stock or water
• 1 cup dry white wine
• 1 bay leaf
• 1 teaspoon dried thyme
• Salt and pepper, to taste

For the Seafood:

• 1 lb firm white fish (such as cod, halibut, or snapper), cut into large chunks
• 1/2 lb shrimp, peeled and deveined
• 1/2 lb mussels or clams (or a mix of both), cleaned and scrubbed
• 1/2 lb squid, cleaned and cut into rings (optional)

For the Garlic Mayonnaise (Aioli):

• 1 egg yolk
• 1 tablespoon lemon juice
• 1 teaspoon Dijon mustard
• 1/2 cup olive oil
• 2 cloves garlic, minced
• Salt and pepper, to taste

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