Bouillabaisse à la Basquaise
A Historical Journey of Bouillabaisse
Bouillabaisse is a traditional Provençal fish stew that originated from the port city of Marseille in France. The dish has evolved over centuries, influenced by fishing communities who made use of fresh catches that were unsold and combined them with local herbs and vegetables. Bouillabaisse à la Basquaise is a unique variant that incorporates the vibrant flavors of the Basque Country, located between France and Spain, bringing in elements like bell peppers and chorizo.
Ingredients for Bouillabaisse à la Basquaise
- Olive oil - 3 tablespoons
- Onion - 1 large, chopped
- Garlic - 4 cloves, minced
- Red bell peppers - 2, sliced
- Tomatoes - 4, chopped
- Chorizo - 150g, sliced
- Saffron threads - a pinch
- Thyme - 1 teaspoon
- Bay leaf - 1
- Seafood stock - 1 liter
- Assorted seafood (such as cod, haddock, mussels, shrimp) - 1kg
- Orange zest - from one orange
- Fresh parsley - for garnish
- Salt and pepper - to taste
Preparation Steps
1. Preparing the Vegetables and Aromatics
Begin by heating the olive oil in a large pot over medium heat. Add the onion and cook until it becomes translucent. Stir in the garlic and cook for an additional minute until fragrant.
2. Building the Base
Add the red bell peppers and chorizo to the pot, cooking until the peppers are soft and the chorizo has rendered some of its fat.
3. Infusing with Flavors
Incorporate the tomatoes, saffron threads, thyme, and bay leaf. Let these ingredients meld together for a few minutes.
4. Adding the Seafood Stock
Pour in the seafood stock and bring the mixture to a gentle boil. Reduce the heat and let it simmer for 30 minutes to allow the flavors to develop. Link a cooking timer for accuracy.
5. Cooking the Seafood
Add the assorted seafood to the pot and cook until all the seafood is opaque and just cooked through, about 10–15 minutes. Again, setting a cooking timer is recommended.
Serving Bouillabaisse à la Basquaise
To serve, ladle the Bouillabaisse into bowls, ensuring each serving has a good mix of seafood and vegetables. Garnish with orange zest and freshly chopped parsley. Serve with crusty bread on the side.
Bouillabaisse à la Basquaise is best enjoyed with a chilled glass of white wine, such as a dry Riesling or a crisp Sauvignon Blanc, which complements the robust and spicy flavors of the dish.