Classic Bouillabaisse recipe

Here’s a classic French Bouillabaisse recipe — a flavorful seafood stew from Marseille, rich with Mediterranean fish, shellfish, saffron, and herbs. Traditionally served with rouille (a garlicky saffron mayo) and crusty bread, it’s a showstopper dish for special occasions or seafood lovers.

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🐟 Classic Bouillabaisse (French Fish Stew)

Prep Time: 30 minutes
Cook Time: 1 hour
Servings: 6

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🧄🪻 Ingredients

For the broth:

• 3 tbsp olive oil

• 1 large onion, chopped

• 2 leeks (white and light green parts), chopped

• 3 garlic cloves, minced

• 1 large fennel bulb, chopped

• 2 medium tomatoes, chopped (or 1 cup canned diced tomatoes)

• Zest of 1 orange (optional but authentic)

• 1/2 tsp saffron threads

• 1/2 tsp dried thyme or a sprig of fresh thyme

• 1 bay leaf

• Salt and black pepper, to taste

• 6 cups (1.5 L) fish stock or water

• 1/2 cup dry white wine

Fish and shellfish (about 2.5–3 lbs total):

Choose a mix of firm white fish and shellfish, such as:

• 1 lb (450g) monkfish, snapper, cod, or halibut

• 1/2 lb (225g) mussels or clams (scrubbed, debearded)

• 1/2 lb (225g) shrimp or prawns, peeled and deveined

• 1/2 lb (225g) squid or scallops (optional)

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🍞 For the rouille (optional but traditional):

• 1 small garlic clove, minced

• 1 egg yolk (or use a spoonful of mayo as a shortcut)

• 1/2 tsp Dijon mustard

• A few saffron threads or pinch of paprika

• 1/2 cup olive oil

• Salt to taste

• Crusty toasted bread, for serving

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🔪 Instructions

1. Make the broth:

1. Heat olive oil in a large pot over medium heat.

2. Add onion, leeks, fennel, and garlic. Cook until softened (8–10 min).

3. Stir in tomatoes, orange zest, saffron, thyme, bay leaf, salt, and pepper. Cook for 5 minutes.

4. Add white wine and simmer for 2 minutes.

5. Add fish stock or water. Simmer 30–40 minutes, uncovered.

💡 Optional: For a silky broth, blend the broth with an immersion blender and strain it through a fine mesh sieve.

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2. Add seafood:

1. Add firm fish chunks first and simmer gently for 5 minutes.

2. Add shrimp, squid, mussels/clams last, cover, and cook 5–7 minutes, until everything is just cooked and mussels have opened. Discard any unopened mussels.

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3. Make the rouille:

1. In a bowl, mash garlic with saffron/paprika, egg yolk, and mustard.

2. Whisk in olive oil slowly to form a mayo-like sauce. Season with salt.

3. Spread on toasted bread slices.

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4. Serve:

• Ladle the broth and seafood into bowls.

• Serve with toasted baguette slices topped with rouille.

• Garnish with parsley or fennel fronds if desired.

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📝 Tips:

• Authentic bouillabaisse uses Mediterranean fish like rascasse or John Dory, but local white fish substitutes work fine.

• You can make the broth ahead and reheat gently before adding seafood.

• Saffron is key to the signature color and flavor—don’t skip it if you want the real thing.