Bouillabaise

Panamanian Bouillabaise Recipe with Red Snapper and Rouille Sauce

Region / culture: Panama | Preparation time: 5 hours | Cooking time: 30-35 minutes | Servings: 4-6

Introduction

Bouillabaisse is a traditional Provençal fish stew originating from the port city of Marseille, France. This rich, flavorful dish is a celebration of the sea, combining various types of fresh fish and shellfish with a hearty tomato and saffron broth. The recipe we're exploring today includes an intriguing mix of ingredients, including eel, which adds a unique depth to the dish. Bouillabaisse is not just a meal; it's an experience, bringing together complex flavors and textures that are sure to delight any seafood lover.

History

The origins of Bouillabaisse can be traced back to the ancient Greeks, who founded Marseille around 600 BC. Initially, it was a simple stew made by fishermen using the bony rockfish which were too difficult to sell. Over the centuries, it evolved into a more elaborate dish, incorporating a wider variety of fish and seafood, saffron, and orange peel, reflecting the rich culinary landscape of the Mediterranean. Today, Bouillabaisse is celebrated as a symbol of Marseille's rich cultural and culinary heritage, with each family and restaurant boasting its own cherished version of the recipe.

Ingredients

2 lb (907 g) 4 oz fish (4 or 5 varieties such as: stripped black bass, red snapper, ocean perch, monkfish / anglerfish and conger eel)
4 large onions, sliced
6 – 8 ripe tomatoes, sliced
1 leek, thinly sliced
8 cloves garlic, crushed
coarse salt and ground black pepper
crushed red pepper flakes
3 – 4 dried fennel stalks or a small glass of pernod or Pastis
2 bay leaves
0.5 tsp saffron
olive oil
1 potato for each serving
1 strip dried orange peel
6 – 8 ripe tomatoes, sliced
water or fish stock
garlic croutons
rouille sauce

How to prepare

In a shallow heat-proof casserole, combine the sliced onions, tomatoes, leek, and crushed garlic.
Place the sliced fish on top.
Pound the leftover fish heads and add them to the casserole to enhance the bouillon's flavor.
Sprinkle with coarse salt, red pepper flakes, and ground pepper to taste.
Add bay leaves, dried fennel, dried orange peel, and saffron, then moisten with olive oil.
Stir to mix the flavors, adding more olive oil if needed.
Cover the mixture and let it marinate at room temperature for 5 hours.
When ready to cook the bouillabaise, peel and slice the potatoes into 0.25 inch slices.
Add the sliced potatoes to the fish mixture, along with enough water or fish stock to reach within 0.5 inch of the top of the fish and potatoes.
Cook the bouillabaise uncovered for 10 minutes, then reduce the heat and simmer gently for 15-20 minutes more.
Serve the bouillon separately with garlic croutons and rouille sauce.
Accompany the bouillon with a platter of poached fish and sliced potatoes, lightly moistened with some of the bouillon.

Variations

While traditional Bouillabaisse has a specific set of ingredients, there are many variations to explore:
Substitute some of the fish with shellfish like mussels, clams, or shrimp for a different texture and flavor.
Add a splash of white wine to the broth for added depth.
For a heartier version, include more root vegetables like carrots or turnips.

Cooking Tips & Tricks

To achieve the perfect Bouillabaisse, consider the following tips:

- Use the freshest fish and seafood available to you.

- Toast the saffron lightly before adding it to the stew to release its full aroma and color.

- Marinate the fish and vegetables as suggested to deepen the flavors.

- Cook the stew at a gentle simmer to ensure the fish remains tender.

- Serve the Bouillabaisse with the traditional accompaniments of garlic croutons and rouille sauce for an authentic experience.

Serving Suggestions

Serve Bouillabaisse in large bowls, ensuring each serving has a generous portion of fish, seafood, and broth. Accompany with slices of crusty bread or garlic croutons and a dollop of rouille sauce on top. A crisp, dry white wine, such as a Provence rosé, pairs beautifully with the flavors of the stew.

Cooking Techniques

The key to a successful Bouillabaisse lies in the cooking technique:

- Sautéing the vegetables before adding the fish helps to build a flavor base.

- Simmering the stew gently allows the flavors to meld together without overcooking the delicate seafood.

Ingredient Substitutions

If certain ingredients are unavailable, consider the following substitutions:

- Replace eel with another firm, white fish like halibut or monkfish.

- Use fennel seeds instead of dried fennel for a similar anise flavor.

- If saffron is too expensive or hard to find, a pinch of turmeric can provide a similar color, though the flavor will differ.

Make Ahead Tips

To save time, prepare the vegetable base and marinate the fish up to a day in advance. Store them separately in the refrigerator, then combine and cook when ready to serve.

Presentation Ideas

For an elegant presentation, arrange the fish and seafood attractively atop the broth in each bowl. Garnish with a sprinkle of fresh parsley or a few strands of saffron.

Pairing Recommendations

A light, crisp white wine like a Vermentino or a Chablis complements the flavors of Bouillabaisse beautifully. For non-alcoholic options, consider a sparkling mineral water with a squeeze of lemon.

Storage and Reheating Instructions

Bouillabaisse is best enjoyed fresh, but leftovers can be stored in an airtight container in the refrigerator for up to two days. Reheat gently on the stove, adding a little water or fish stock if the stew has thickened.

Nutrition Information

Calories per serving

A serving of Bouillabaisse contains approximately 300-400 calories, making it a relatively light yet filling meal. The exact calorie count can vary based on the types and amounts of fish and seafood used.

Carbohydrates

A serving of Bouillabaisse contains approximately 20-30 grams of carbohydrates, primarily from the tomatoes, leek, and potato. The exact amount can vary depending on the specific ingredients used and portion sizes.

Fats

The fat content in Bouillabaisse is relatively low, with most of the fats coming from the olive oil used in cooking. A serving typically contains about 10-15 grams of fat, which includes a mix of monounsaturated and polyunsaturated fats, contributing to its heart-healthy profile.

Proteins

Bouillabaisse is an excellent source of high-quality protein, thanks to the variety of fish and seafood. A single serving can provide between 25-35 grams of protein, making it a satisfying and nutritious meal option.

Vitamins and minerals

This dish is rich in vitamins and minerals, including vitamin A from the tomatoes, vitamin C from the leek and tomatoes, and potassium from the potatoes. The seafood components contribute valuable minerals such as iodine, selenium, and zinc, supporting overall health.

Alergens

Common allergens in Bouillabaisse include fish and shellfish. Individuals with allergies to these ingredients should avoid this dish. Additionally, it's important to note that some versions of rouille sauce may contain gluten or dairy.

Summary

Bouillabaisse is a nutritious, balanced meal offering a good mix of proteins, healthy fats, and carbohydrates. It's rich in vitamins and minerals, making it a hearty and healthful choice for seafood lovers.

Summary

Bouillabaisse is a timeless dish that celebrates the bounty of the sea. With its rich history, nutritional benefits, and complex flavors, it's a rewarding dish to prepare and enjoy. Whether you stick to the traditional recipe or explore variations, Bouillabaisse is sure to bring a taste of the Mediterranean to your table.

How did I get this recipe?

I can still remember the exact moment I discovered this recipe for Bouillabaise. It was many years ago, when I was just a young girl living in a small coastal village in France. My mother had invited a dear friend over for dinner, and she had brought along a pot of the most delicious smelling soup I had ever laid my eyes on.

As soon as I took my first bite, I was hooked. The flavors were complex and rich, the seafood perfectly cooked, and the broth was like nothing I had ever tasted before. I begged my mother's friend for the recipe, and she was kind enough to share it with me.

From that moment on, Bouillabaise became a staple in our household. I would make it for special occasions, for family gatherings, and sometimes just for myself when I was feeling down. It became my signature dish, the one that everyone would request whenever they came over for dinner.

Over the years, I have tweaked and perfected the recipe, adding my own little touches here and there to make it truly my own. I have shared it with friends, with neighbors, and with anyone who has ever asked for it. And now, I am honored to pass it down to you.

To make this Bouillabaise, you will need the following ingredients:

- 1 large onion, diced

- 2 cloves of garlic, minced

- 1 fennel bulb, sliced

- 1 red bell pepper, diced

- 1 can of diced tomatoes

- 1 cup of white wine

- 4 cups of fish or seafood broth

- 1 pound of mixed seafood (such as shrimp, mussels, and fish fillets)

- 1/4 cup of olive oil

- Salt and pepper to taste

- A handful of fresh herbs (such as parsley, thyme, and bay leaves)

To start, heat the olive oil in a large pot over medium heat. Add the onion, garlic, fennel, and bell pepper, and cook until softened, about 5 minutes. Add the tomatoes and white wine, and bring to a simmer.

Next, add the fish or seafood broth and bring to a boil. Reduce the heat to low, cover, and let simmer for about 20 minutes to allow the flavors to meld together.

While the broth is simmering, prepare your seafood. Make sure to clean and devein your shrimp, scrub your mussels, and cut your fish into bite-sized pieces. Season with salt and pepper to taste.

Once the broth has simmered for 20 minutes, add the seafood to the pot, making sure to submerge it in the liquid. Cover and let cook for another 5-10 minutes, or until the seafood is cooked through.

To finish the dish, remove the pot from the heat and stir in your fresh herbs. Serve hot with crusty bread and a glass of white wine.

I hope you enjoy this recipe as much as I have over the years. It has brought me so much joy and comfort, and I hope it does the same for you. Bon appétit!