Bouillabaisse Légère with Braised Leeks

• 30 ml olive oil⇄
• 150 g onion⇄
• 250 g fennel bulb⇄
• 3 cloves garlic⇄
• 200 g canned crushed tomatoes⇄
• 1 g saffron threads⇄
• 1 strip orange peel⇄
• 4 medium leeks⇄
• 200 ml vegetable broth⇄

Dice the onion, slice the fennel bulb thinly, and slice the garlic for the bouillabaisse; trim and clean the leeks for the side dish by removing tough green tops and rinsing thoroughly to remove grit, then cut into 10 cm lengths.

💡 Keep a bowl of cold water nearby to soak the leeks briefly after cutting to ensure all sand is removed.

• 30 ml olive oil⇄
• 150 g onion⇄
• 250 g fennel bulb⇄
• 3 cloves garlic⇄
• 200 g canned crushed tomatoes⇄
• 1 g saffron threads⇄
• 1 strip orange peel⇄

Heat olive oil in a wide, heavy pot over medium heat at 160°C; sauté onion and fennel for 8 minutes until translucent and soft; add garlic and cook for 1 minute until fragrant; stir in crushed tomatoes, saffron, and orange peel, cooking for 2 minutes to meld flavors.

💡 Toast the saffron threads in the dry pot for 10 seconds before adding oil to intensify their aroma dramatically.

• 15 ml olive oil⇄
• 4 medium leeks⇄
• 200 ml vegetable broth⇄
• 2 g salt⇄
• 1 g black pepper⇄

In a separate large skillet, heat olive oil over medium heat at 160°C; arrange leeks in a single layer, cut-side down, and sear for 3 minutes until lightly golden; pour in vegetable broth, season with salt and pepper, cover, and reduce heat to low, simmering for 20 minutes until tender when pierced with a fork.

💡 Use a skillet with a tight-fitting lid to trap steam and ensure even braising of the leeks.

• 750 ml fish broth⇄
• 15 ml Pernod or pastis⇄
• 3 g salt⇄
• 1 g black pepper⇄

Pour fish broth into the pot with the sautéed base, bring to a boil over medium-high heat, then reduce to a gentle simmer at 90°C for 15 minutes; add Pernod if using, and season with salt and pepper to taste.

💡 A small splash of Pernod adds an authentic anise note that elevates the broth’s complexity.

• 300 g firm white fish⇄
• 200 g mussels⇄
• 150 g prawns⇄

Add chunks of firm white fish to the simmering broth and cook for 3 minutes at 85°C; then add mussels and prawns, cover the pot, and cook for 4-5 minutes until mussels open and prawns turn pink; discard any unopened mussels.

💡 Arrange mussels hinge-side down in the broth so they open upward, capturing more of the fragrant liquid.

• 5 g fresh thyme⇄

Check leeks for tenderness after 20 minutes of braising at 90°C; if done, uncover and let any remaining liquid reduce for 2 minutes to glaze the leeks; sprinkle with fresh thyme leaves for a final aromatic touch.

💡 If broth reduces too quickly, add a splash more to prevent burning while maintaining flavor.

• 10 g fresh parsley⇄

Remove bouillabaisse from heat and let it rest covered for 2 minutes to allow flavors to settle; ensure leeks are ready by confirming they are fork-tender and lightly glazed.

💡 Resting the stew helps the seafood absorb the broth’s flavors without overcooking.