Bouillabaisse with saffron
6 servings
60 minutes
Bouillabaisse with saffron is a true treasure of French cuisine, originating from Provence. Once, this dish was prepared by fishermen in Marseille from what was left after selling their catch. Now bouillabaisse has become a culinary masterpiece that combines delicate seafood, aromatic saffron, and rich tomato broth. Light spicy notes of thyme and bay leaf enhance its depth of flavor, while a tangy sauce with mayonnaise and chili adds a slight heat. The soup is served with crispy garlic croutons that perfectly complement the richness of the broth. Bouillabaisse is not just a soup; it's a gastronomic journey to sunny Provence, where each sip fills you with the aromas of the sea and southern France.
1
Finely chop the onion and half the garlic, sauté in a pot with 2 tbsp of olive oil. Add the washed thyme leaves.
- Onion: 1 piece
- Garlic: 6 cloves
- Olive oil: 4 tablespoons
- Fresh thyme: 2 pieces
- Olive oil: 4 tablespoons
2
Dice the peeled tomatoes and place them in a pot. Add bay leaf and saffron. Pour in 2 cups of water, stir, and bring to a boil. Add salt, black pepper, and cook while stirring for about 25 minutes.
- Tomatoes: 1 kg
- Bay leaf: 2 pieces
- Saffron: 1 teaspoon
- Salt: to taste
- Ground black pepper: to taste
3
Peel the shrimp from their shells. Clean the mussels well with a brush. Cut the fish fillet into equal pieces. Add the fish to the pot, then after 3-5 minutes add the seafood and cook for 5-10 minutes. Remove the fish and seafood with a slotted spoon and set aside.
- Frozen shrimp: 300 g
- Frozen mussels: 300 g
- Fish fillet: 1 kg
4
Strain the contents of the pot through a sieve, pour the mixture back in, and add 1 tablespoon of oil. Bring the soup to a boil quickly. Add fish and seafood. Remove from heat, season with salt and pepper, and cover.
- Olive oil: 4 tablespoons
- Salt: to taste
- Ground black pepper: to taste
5
Chop the remaining garlic, combine it with mayonnaise, chili, and tomato paste, and mix the sauce until smooth.
- Garlic: 6 cloves
- Mayonnaise: 150 g
- Ground chili pepper: 0.5 teaspoon
- Tomato paste: 1 tablespoon
6
Slice the baguette, brush one side with remaining olive oil, and toast in the oven. Rub the oiled side with garlic. Serve the soup with croutons and sauce in a separate dish.
- French baguette: 1 piece
- Olive oil: 4 tablespoons
- Garlic: 6 cloves