Bouillabaisse is a luxurious yet rustic seafood stew born in the fishing port of Marseille. Traditionally made with multiple types of Mediterranean fish, shellfish, aromatic vegetables, saffron, and herbs, it’s served with crusty bread and a spicy garlicky rouille. This version stays true to its spirit while being accessible to the modern kitchen.
Yields 5 Servings Servings Quarter (1.25 Serving) Half (2.5 Servings) Default (5 Servings) Double (10 Servings) Triple (15 Servings) Prep Time 30 minsCook Time 45 minsTotal Time 1 hr 15 minsFor the Fish & Shellfish
1 lb firm white fish (e.g., sea bass, snapper, halibut), skin-on if possible
½ lb mussels, scrubbed and debearded
½ lb clams, soaked and rinsed
½ lb raw shrimp or prawns, shell-on preferred
½ lobster or crab, cut into pieces
Salt & black pepper, to taste
For the Broth
2 tbsp olive oil
1 large onion, chopped
2 leeks (white and light green parts), sliced
2 tomatoes, chopped (or 1 cup canned chopped tomatoes)
4 cloves garlic, minced
1 small fennel bulb, sliced thin
1 strip orange peel (no pith)
1 bay leaf
1 sprig thyme
1 pinch saffron threads
1 tsp fennel seeds
½ tsp chili flakes
1 cup dry white wine
1 tbsp tomato paste
6 cups fish stock or water (ideally with a few shrimp shells simmered in)
To Serve
Crusty bread or toasted baguette slices
Optional: rouille sauce (garlic, saffron, chili, and olive oil emulsion)
Chopped parsley and a drizzle of olive oil
Prepare the Seafood
1
Rinse and clean all seafood thoroughly.
If using whole fish, remove bones and simmer them in water for extra broth (optional but traditional).
Make the Broth Base
2
In a large Dutch oven or soup pot, heat olive oil over medium heat.
Add onion , leek , fennel , and garlic . Sauté for 6–8 minutes until soft but not browned.
Stir in tomatoes , tomato paste , orange peel , bay leaf , thyme , saffron , fennel seeds , and chili flakes .
Pour in the white wine and cook 3–5 minutes until slightly reduced.
Simmer the Broth
3
Add the fish stock or water.
Bring to a gentle boil, then lower to a simmer. Cook uncovered for 30 minutes to infuse the broth.
Taste and adjust seasoning with salt and pepper . Strain if you prefer a smooth broth.
Add Seafood
4
Add firm fish chunks and simmer for 5 minutes.
Add mussels, clams, shrimp , and lobster (if using).
Cover and cook for 5–7 minutes, until shellfish open and shrimp turn pink. Discard any unopened clams or mussels.
Serve
5
Ladle the rich broth into bowls. Arrange the seafood on top.
Drizzle with olive oil, sprinkle fresh parsley, and serve with toasted bread .
Offer rouille on the side or spread on bread and float in the soup.
Variations
6
Add potatoes to the broth for heartiness.
Use monkfish, conger eel, or red mullet for a truly traditional mix.
Make it spicier with harissa in the broth or rouille.
Pairing Suggestions
7 Wine:
Cocktails:
French 75 or classic martiniNon-Alcoholic:
Sparkling water with lemon
Cucumber or herb iced tea
Ingredients For the Fish & Shellfish
1 lb firm white fish (e.g., sea bass, snapper, halibut), skin-on if possible
½ lb mussels, scrubbed and debearded
½ lb clams, soaked and rinsed
½ lb raw shrimp or prawns, shell-on preferred
½ lobster or crab, cut into pieces
Salt & black pepper, to taste
For the Broth
2 tbsp olive oil
1 large onion, chopped
2 leeks (white and light green parts), sliced
2 tomatoes, chopped (or 1 cup canned chopped tomatoes)
4 cloves garlic, minced
1 small fennel bulb, sliced thin
1 strip orange peel (no pith)
1 bay leaf
1 sprig thyme
1 pinch saffron threads
1 tsp fennel seeds
½ tsp chili flakes
1 cup dry white wine
1 tbsp tomato paste
6 cups fish stock or water (ideally with a few shrimp shells simmered in)
To Serve
Crusty bread or toasted baguette slices
Optional: rouille sauce (garlic, saffron, chili, and olive oil emulsion)
Chopped parsley and a drizzle of olive oil
Directions Prepare the Seafood
1
Rinse and clean all seafood thoroughly.
If using whole fish, remove bones and simmer them in water for extra broth (optional but traditional).
Make the Broth Base
2
In a large Dutch oven or soup pot, heat olive oil over medium heat.
Add onion , leek , fennel , and garlic . Sauté for 6–8 minutes until soft but not browned.
Stir in tomatoes , tomato paste , orange peel , bay leaf , thyme , saffron , fennel seeds , and chili flakes .
Pour in the white wine and cook 3–5 minutes until slightly reduced.
Simmer the Broth
3
Add the fish stock or water.
Bring to a gentle boil, then lower to a simmer. Cook uncovered for 30 minutes to infuse the broth.
Taste and adjust seasoning with salt and pepper . Strain if you prefer a smooth broth.
Add Seafood
4
Add firm fish chunks and simmer for 5 minutes.
Add mussels, clams, shrimp , and lobster (if using).
Cover and cook for 5–7 minutes, until shellfish open and shrimp turn pink. Discard any unopened clams or mussels.
Serve
5
Ladle the rich broth into bowls. Arrange the seafood on top.
Drizzle with olive oil, sprinkle fresh parsley, and serve with toasted bread .
Offer rouille on the side or spread on bread and float in the soup.
Variations
6
Add potatoes to the broth for heartiness.
Use monkfish, conger eel, or red mullet for a truly traditional mix.
Make it spicier with harissa in the broth or rouille.
Pairing Suggestions
7 Wine:
Cocktails:
French 75 or classic martiniNon-Alcoholic:
Sparkling water with lemon
Cucumber or herb iced tea
Bouillabaisse (Traditional Provençal Fish Stew)
