Classic Marseille Seafood Stew

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This iconic Provençal fish stew from Marseille layers delicate seafood with saffron-infused tomato broth, fennel, and toasted spices. The briny, herbaceous soup is served over toasted baguette with a fiery saffron rouille that ties every spoonful together.

Nutrition Facts

Per serving (estimated)

• 470 kcalCalories
• 22 gFat
• 3.5 gSaturated Fat
• 32 gCarbs
• 4 gFiber
• 7 gSugar
• 34 gProtein
• 980 mgSodium
• 880 mgPotassium
• 160 mgCalcium
• 4.2 mgIron
• 22 mgVitamin C
• 280 mcgVitamin A

Ingredients

For the aromatics

• 2 tablespoons olive oil
• 1 large leek (white and light green parts only), sliced
• 1 large yellow onion, diced
• 1 fennel bulb, cored and sliced (fronds reserved for garnish)
• 4 garlic cloves, smashed

For the broth

• 1 (28 oz) can whole peeled tomatoes, hand-crushed
• 2 tablespoons tomato paste
• 1 large pinch saffron threads (about 1/4 teaspoon)
• 1 strip orange peel
• 1 bay leaf
• 1 teaspoon fresh thyme leaves
• 1/4 cup pastis or dry white wine
• 6 cups fish stock or bottled clam juice
• 1 teaspoon sea salt
• 1/2 teaspoon cracked black pepper

For the seafood

• 1 1/2 lb firm white fish (monkfish, red snapper, or sea bass), cut into 2-inch pieces
• 1 lb mussels, scrubbed and debearded
• 12 large shell-on shrimp
• 1 small Dungeness or blue crab, cleaned and quartered (optional)

For the saffron rouille

• 1 slice day-old country bread, crust removed
• 2 tablespoons warm water
• 2 garlic cloves
• 1 pinch saffron threads
• 1/2 teaspoon sea salt
• 1/4 teaspoon cayenne pepper
• 1/2 cup extra-virgin olive oil

To serve

• 1 crusty baguette, sliced 1/2 inch thick and lightly toasted
• Reserved fennel fronds, roughly chopped
• Extra rouille, for passing at the table

Directions

1. 1. Heat olive oil in a heavy 6-quart pot over medium heat. Add leek, onion, and sliced fennel and cook gently for 8 to 10 minutes, until softened but not browned.
2. 2. Stir in the garlic, tomato paste, saffron, orange peel, bay leaf, and thyme. Cook for 2 minutes, until the paste darkens and smells fragrant.
3. 3. Pour in the pastis to deglaze, scraping up any caramelized bits from the bottom of the pot. Add the crushed tomatoes, fish stock, salt, and pepper. Bring to a gentle simmer, partially cover, and cook for 40 minutes to let the flavors meld.
4. 4. While the broth simmers, prepare the rouille: soak the bread in the warm water, then squeeze out the excess. In a mortar, pound the garlic with salt and saffron to a smooth paste. Add the bread and cayenne and mash to combine, then slowly drizzle in the olive oil, pounding and stirring constantly, until a thick mayonnaise-like sauce forms. Set aside.
5. 5. Fish out and discard the orange peel and bay leaf from the broth. Taste and adjust salt and pepper; the broth should be boldly seasoned.
6. 6. Gently lower the firm fish pieces and crab into the broth and simmer for 4 minutes, undisturbed.
7. 7. Add the mussels and shrimp, cover, and cook 3 to 4 minutes more, until the mussels have opened and the shrimp are pink and opaque. Discard any unopened mussels.
8. 8. Arrange a layer of toasted baguette slices in each of six wide, shallow bowls.
9. 9. Ladle the stew over the bread, distributing the seafood and broth evenly. Top each bowl with a generous spoonful of saffron rouille, scatter with fennel fronds, and serve immediately with extra rouille on the side.

Cook’s Notes

• Traditional Marseille recipes call for rascasse (scorpionfish); monkfish, red snapper, or sea bass make excellent substitutes if it is unavailable.
• The rouille is essential, not optional; the saffron echoes the broth and its heat balances the richness of the olive oil.
• Always use the freshest possible fish and shellfish; the broth should taste of the sea but never fishy or stale.
• Toast the baguette just until the surface is crisp; the bread should soften under the broth without dissolving into mush.
• Keep the heat at a bare simmer once seafood is added; boiling toughens the fish and turns the broth cloudy.

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