Step by step
Method
7 steps- 01
Heat olive oil in a wide pot. Cook leek, fennel and onion with a pinch of salt for 12 minutes until soft but not browned.
- 02
Add garlic and tomato purée for 2 minutes. Stir in crushed tomatoes and wine, then boil for 4 minutes to reduce the raw alcohol.
- 03
Add fish stock, orange zest, bay, thyme and saffron. Simmer uncovered for 25 minutes so the broth becomes aromatic and lightly concentrated.
- 04
Remove zest and herb stems. Blend one quarter of the vegetables into the broth with a stick blender, leaving the rest textured; season confidently.
- 05
Bring to a lively simmer. Add firm fish and prawns, cover and cook 3 minutes. Add mussels and squid, cover again and cook 3–4 minutes until mussels open.
- 06
Discard any mussels that remain closed and stop cooking as soon as fish flakes and prawns are opaque, preventing tough seafood.
- 07
Spread rouille over toasted baguette. Divide seafood among warm shallow bowls, ladle over saffron broth and finish with fennel fronds and parsley.
Cook's notes
Make it excellent
- Use at least two kinds of firm fish for a more interesting texture, but avoid delicate fillets that disintegrate.
- Add seafood in stages according to thickness; the broth may be made a day ahead.
- Scrub mussels just before cooking and discard cracked shells that do not close when tapped.
Serve it with
Rouille-topped baguette, a crisp fennel salad and chilled Provençal white wine.
Store & reheat
The strained broth keeps 3 days refrigerated or 2 months frozen. Cooked seafood is best fresh; refrigerate leftovers for no more than 1 day.
Helpful cooking questions and genuine results are welcome.