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⇄

1. 1.Dice the onion and slice the fennel bulb thinly for the bouillabaisse.
2. 2.Slice the garlic.
3. 3.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⇄

1. 1.Heat olive oil in a wide, heavy pot over medium heat at 160°C.
2. 2.Sauté onion and fennel for 8 minutes until translucent and soft.
3. 3.Add garlic and cook for 1 minute until fragrant.
4. 4.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⇄

1. 1.In a separate large skillet, heat olive oil over medium heat at 160°C.
2. 2.Arrange leeks in a single layer, cut-side down, and sear for 3 minutes until lightly golden.
3. 3.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⇄

1. 1.Pour fish broth into the pot with the sautéed base and bring to a boil over medium-high heat.
2. 2.Reduce to a gentle simmer at 90°C for 15 minutes.
3. 3.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⇄

1. 1.Add chunks of firm white fish to the simmering broth and cook for 3 minutes at 85°C.
2. 2.Add mussels and prawns, cover the pot, and cook for 4-5 minutes until mussels open and prawns turn pink.
3. 3.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⇄

1. 1.Check leeks for tenderness after 20 minutes of braising at 90°C.
2. 2.If done, uncover and let any remaining liquid reduce for 2 minutes to glaze the leeks.
3. 3.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⇄

1. 1.Remove bouillabaisse from heat and let it rest covered for 2 minutes to allow flavors to settle.
2. 2.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.