Bouillabaisse Recipe

infuse saffron

Place saffron threads in a small heatproof bowl and pour 2 tablespoons of hot water over them. Let steep while you prepare other ingredients (5–10 minutes).

Heat 2 tablespoons olive oil in a large heavy-bottomed pot over medium heat. Add chopped shallots and sliced leek and sweat, stirring, until translucent but not browned, about 4–5 minutes.

Add minced garlic and sliced fennel bulb. Cook 2 minutes more until fragrant.

Stir in tomato paste and cook 1–2 minutes to remove raw flavor, scraping any bits from the bottom of the pot.

Deglaze the pot with the white wine, scraping up any fond. Simmer 2–3 minutes to reduce slightly.

Add vegetable stock, bay leaves, orange zest, infused saffron with its soaking liquid, salt, and pepper. Bring to a gentle simmer and let cook uncovered for 12–15 minutes to meld flavors.

Taste and adjust seasoning with additional salt, pepper, and lemon juice. Keep broth hot at a low simmer while you cook the vegetables and seafood.

While broth simmers, heat the remaining 1 tablespoon olive oil in a skillet over medium-high heat. Add cubed Appalachian Gold potatoes and carrot slices; sauté 4–5 minutes until they begin to brown lightly.

Transfer sautéed potatoes and carrots to the simmering broth. Add parsnip, celeriac, and brussels sprouts to the broth as well. Reduce heat so broth remains at a gentle simmer and cook until the potatoes and other root vegetables are tender, about 12–15 minutes.

Check vegetables with a fork for doneness. The potatoes should be tender but hold shape. If needed, simmer 3–5 minutes longer.

Bring the broth with vegetables back to a gentle simmer. Add the firm white fish pieces first; simmer for 3 minutes.

Add shrimp and clams; simmer another 2 minutes.

Add mussels last and cover the pot. Cook 3–4 minutes more, or until mussel and clam shells have opened and shrimp are opaque and firm. Discard any mussels or clams that do not open.

Stir in chopped fennel fronds and chopped parsley. Taste the broth and finish with the remaining lemon juice and a drizzle (1 tablespoon) of extra-virgin olive oil if desired.

Ladle bouillabaisse into warmed shallow bowls, making sure each serving gets a mix of broth, potatoes, root vegetables, and seafood.

Place a slice or two of toasted bread on the side or float a piece on top; add a dollop (about 1 tablespoon) of rouille to each bowl or serve on the side for spreading on toast.

Garnish with chopped parsley, extra fennel fronds, and a light drizzle of extra-virgin olive oil. Serve immediately.