Warm the olive oil in a wide pan and gently soften the onion, leek, garlic and fennel without browning.
8 min
Add the tomatoes, orange zest and bay leaf, then cook until the tomatoes begin to collapse.
10 min
Bloom the saffron in a little warm stock, then add it to the pan with the remaining fish stock.
10 minBlooming
Simmer the broth gently until the aromatics have given up their flavour.
20 min
Taste and season the broth with salt and black pepper.
Add the firm fish pieces and simmer gently until nearly cooked.
6 min
Add mussels, clams or prawns near the end so they cook without toughening.
5 min
Discard any shellfish that do not open.
Serve hot with lemon wedges and crusty bread.
Bouillabaisse depends on a broth built in layers. Onion, leek, garlic, fennel and tomato give the base sweetness and depth, while saffron brings colour and perfume. The seafood is added near the end so delicate fish cooks gently rather than boiling hard. A final squeeze of lemon keeps the broth bright.
Use a mix of firm white fish and shellfish if available. Add seafood in stages according to how quickly it cooks. Keep the broth at a gentle simmer once the fish goes in; hard boiling can toughen fish and cloud the broth. Serve with good bread. Rouille can be added later as a separate recipe.
Use the best firm white fish available locally. Mussels, clams or prawns can be added if they are good quality. If avoiding shellfish, make a simpler fish-only version and lean on the saffron, fennel and tomato for depth.
The broth can be made ahead and chilled. Add the fish and shellfish only when reheating to serve.
Saffron gives the broth its golden colour and warm, distinctive perfume.
Open →Lemon brightens the broth and balances the richness of fish and olive oil.
Open →Garlic forms part of the aromatic base that gives the soup depth.
Open →Black pepper adds warmth without overpowering the saffron and seafood.
Open →