Bouillabaisse Marseillaise Express (Saffron, Fennel & Orange-Zest Seafood Broth with Rouille) – Authentic France Recipe
Old Port of Marseille icon: an intoxicating saffron, fennel, and orange-zest seafood broth served with garlic rouille.
- Country of Origin
- 🇫🇷 France (Western Europe, Europe)
- Dietary Profile
- pescatarian
- Prep Time
- 15 min
- Cook Time
- 25 min
- Difficulty
- Easy
- Signature Staples
- Firm white Mediterranean fish, Mussels and shrimp, Garlic-saffron rouille toast, Saffron threads, Shaved fennel
Ingredients for Bouillabaisse Marseillaise Express (Saffron, Fennel & Orange-Zest Seafood Broth with Rouille) (4 Servings)
- 1.25 lbs (or 2.5 cups) firm white Mediterranean fish, prepped into bite-sized pieces
- 1.5 cups mussels and shrimp, washed and trimmed
- 1 cup garlic-saffron rouille toast
- 1 medium onion and 3 cloves garlic, finely minced with saffron threads
- 1.5 tbsp traditional France seasoning (shaved fennel, orange peel, garlic, pastis/white wine)
- 2.5 cups rich culinary stock or aromatic cooking liquid, plus 2 tbsp cooking oil
Step-by-Step Cooking Instructions
- Warm cooking oil in a heavy pot over medium heat; gently sweat the minced onion, garlic, and saffron threads for 3–4 minutes until fragrant.
- Stir in shaved fennel, orange peel, garlic, pastis/white wine and toast for 45 seconds to release the essential oils of France's kitchen.
- Add firm white Mediterranean fish and mussels and shrimp, tossing to coat in the aromatic base.
- Pour in the stock, bring to a gentle boil, then reduce heat and simmer covered for 18–20 minutes until tender and deeply flavorful.
- Fold in garlic-saffron rouille toast, adjust seasoning, and ladle steaming hot into deep bowls.