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Alcohol-Free Bouillabaisse Provençale

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Experience the rich flavors of the Mediterranean with this alcohol-free Bouillabaisse Provençale. This comforting dish combines fresh fish, seafood, and aromatic spices for a delightful culinary journey.

Ingredients

Scale
  • 1 yellow onion
  • 1 small fennel bulb
  • 1 leek
  • 4–5 tomatoes
  • 1 tablespoon tomato paste
  • 500 g potatoes
  • 1 tablespoon fennel seeds
  • 10 saffron threads
  • 3 bay leaves
  • 1 orange
  • 500 g fresh fish (such as scorpion fish, sea bream, St. Pierre, or other white fish like cod, monkfish, etc.)
  • 200 g shrimp
  • 500 g mussels
  • 1 liter fish stock
  • 125 ml dry white wine
  • 45 ml pastis (e.g., Pernod Ricard)
  • Salt
  • Fresh parsley
  • 150 ml olive oil
  • 2 egg yolks
  • 3 garlic cloves
  • 1 tablespoon Dijon mustard
  • 2 slices of bread (baguette)
  • 6 saffron threads
  • 1 pinch of salt
  • 1 teaspoon paprika
  • 1 teaspoon piment d’espelette (or substitute with cayenne pepper)
  • A few drops of lemon juice

Instructions

  1. Start by preparing the vegetables: finely chop the yellow onion, small fennel bulb, and leek. Cut the tomatoes and potatoes into cubes. This should take about 10 minutes.
  2. In a large pot, heat the olive oil over medium heat. Add the onions, fennel, and leek, and sauté for about 5 minutes until the onions are translucent.
  3. Add the fennel seeds, saffron threads, tomatoes, tomato paste, and orange zest. Stir well and let simmer for 3 to 5 minutes to release the aromas.
  4. Deglaze by adding the pastis and white wine. Let it reduce slightly, then incorporate the fish stock. Remove the orange zest after a few minutes.
  5. For a smooth texture, you can blend the soup at this stage, straining it to remove any chunks. Return it to the pot.
  6. Add the potatoes, bay leaf, and orange zest. Let simmer over medium heat for about 20 minutes until the potatoes are tender.
  7. Rinse the mussels under cold water and discard any that are open or broken. Cut the fish into cubes. Add the fish, shrimp, and mussels to the pot.
  8. Cover the pot and let simmer on low heat for 5 to 7 minutes, or until the fish is cooked, the shrimp are pink, and the mussels have opened.
  9. Discard any mussels that did not open during cooking. Remove from heat and serve the Bouillabaisse in bowls, garnished with chopped fresh parsley.
  10. For the rouille, infuse the saffron in the lemon juice. Soak the slices of bread in the soup, then blend with the egg yolks, garlic, mustard, soaked bread, saffron mixture, salt, paprika, and piment d’espelette. Slowly add the olive oil while blending until a creamy texture is achieved. Let rest in the fridge for 30 minutes before serving.

Nutrition

Keywords: Avoid overcooking the seafood to maintain its delicate texture. Use a large cast-iron pot for even cooking and better heat distribution. Adjust spices according to your personal preferences, adding more heat if desired.

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