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.
Rinse and clean all seafood thoroughly.
If using whole fish, remove bones and simmer them in water for extra broth (optional but traditional).
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.
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 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.
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.
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.
Wine:
Dry rosé from Provence
Picpoul de Pinet
Vermentino or Sauvignon Blanc
Cocktails:
French 75 or classic martini
Non-Alcoholic:
Sparkling water with lemon
Cucumber or herb iced tea
5 servings