Bouillabaisse Recipe

Prepare saffron

Place saffron threads in a small bowl and cover with 1 tablespoon of warm water. Let steep while you prepare other ingredients (5–10 minutes) to release color and aroma.

Heat a large, heavy-bottomed pot or Dutch oven over medium heat. Add olive oil and warm until shimmering.

Add the sliced fennel, leek, and chopped shallots. Sauté gently, stirring occasionally, until softened and translucent but not browned, about 6–8 minutes.

Add minced garlic and cook 30–45 seconds until fragrant.

Stir in the tomato paste and smoked paprika; cook 1–2 minutes to bloom the flavors.

Deglaze the pot with the white wine, scraping up any browned bits. Allow wine to reduce by half, about 2–3 minutes.

Add the crushed canned tomatoes, fish stock, and water. Stir to combine.

Add the diced Appalachian Gold potatoes and winter root vegetables, bay leaves, thyme sprigs, orange peel, steeped saffron (including the liquid), salt, and pepper. Bring the pot to a gentle simmer over medium-high heat.

Reduce heat to medium-low and simmer gently until the potatoes and root vegetables are tender, about 15–20 minutes. Skim any foam or excess oil from the surface with a spoon as needed.

While the broth simmers, prepare the seafood so it's ready to add. Pat fish pieces, shrimp, and scallops dry with paper towels and season lightly with a pinch of salt and pepper.

When the vegetables are tender and the broth is fragrant, increase heat to bring to a simmer. Add the firm white fish pieces first, distributing them evenly. Simmer gently for 3–4 minutes.

Add the scallops and shrimp and simmer an additional 2–3 minutes, until shrimp are pink and opaque and scallops are cooked through.

Finally, add the cleaned mussels. Cover the pot and cook 3–5 minutes more, until the mussels have opened. Discard any mussels that do not open.

Taste the broth and adjust seasoning with additional salt and pepper if needed. Remove and discard thyme sprigs, bay leaves and orange peel before serving.

Ladle the bouillabaisse into warm bowls, making sure each bowl gets a mix of potatoes, winter vegetables and seafood.

Add a small dollop (about 1 teaspoon) of rouille to each bowl or serve on the side with toasted baguette slices. Drizzle a little extra-virgin olive oil over each serving and sprinkle chopped parsley and fennel fronds on top.

Serve immediately with lemon wedges on the side for squeezing. Encourage diners to spread rouille on the bread and dip into the broth.