Bouillabaisse with Individual Sourdough Loaves

Ingredients

• 500 g bread flour
• 350 g water — lukewarm
• 100 g active sourdough starter — 100% hydration
• 10 g salt
• 60 ml olive oil — divided
• 1 large fennel bulb — thinly sliced
• 1 large leek — white and light green parts, sliced
• 1 medium onion — diced
• 4 garlic cloves — minced
• 2 tbsp tomato paste
• 400 g canned crushed tomatoes
• 1 liter fish stock — or clam juice plus water
• 0.5 tsp saffron threads — crushed
• 1 tsp orange zest
• 2 bay leaf
• 0.5 tsp dried thyme
• 0.25 tsp red pepper flakes — optional
• 400 g white fish fillets — such as cod or halibut, cut into chunks
• 300 g large shrimp — peeled and deveined
• 500 g mussels — scrubbed and debearded
• 0.25 cup fresh parsley — chopped, for garnish
• 0 rouille — optional, for serving

Method

1. Make the bread dough: In a large bowl, mix bread flour and salt. Add starter and water; stir until a shaggy dough forms. Cover and let rest 30 minutes. ⏱ 30 min timer
2. Perform a series of stretch and folds: With wet hands, fold dough over itself 4 times. Cover and rest 30 minutes. Repeat twice more (3 sets total). ⏱ 30 min timer
3. After the folds, let dough bulk ferment at room temperature until nearly doubled, about 4-6 hours (or overnight in fridge).
4. Turn dough out onto a floured surface, divide into 4 equal pieces. Shape each into a round loaf. Place on a parchment-lined baking sheet, seam side down. Cover with a towel and proof until puffy, about 1-2 hours.
5. Preheat oven to 450°F (230°C) with a baking stone or inverted sheet pan inside. Slash tops of loaves with a sharp knife. Bake with steam (place a pan of hot water on lower rack) for 20-25 minutes until deep golden and hollow-sounding when tapped. Cool on a wire rack. ⏱ 25 min timer
6. While bread bakes, start the bouillabaisse: Heat 3 tablespoons olive oil in a large pot over medium heat. Add fennel, leek, and onion; cook until softened, about 8 minutes. Add garlic and cook 1 minute. ⏱ 8 min timer
7. Stir in tomato paste and cook 2 minutes. Add crushed tomatoes, fish stock, saffron, orange zest, bay leaf, thyme, and pepper flakes. Bring to a boil, then reduce heat and simmer 15 minutes. ⏱ 15 min timer
8. Season broth with salt and pepper. Add fish chunks and shrimp; cook 3 minutes. Add mussels, cover, and cook until they open, about 4 minutes. Discard any unopened mussels. ⏱ 4 min timer
9. Serve bouillabaisse in bowls, garnished with parsley. Accompany with warm sourdough loaves and rouille on the side if desired.

Notes