A classic Bouillabaisse is a traditional Provençal fish stew from the south of France, especially Marseille. It’s a beautifully aromatic dish made with a mix of Mediterranean fish, shellfish, vegetables, saffron, and herbs — often served with rouille (a garlicky, saffron-infused mayonnaise) and toasted bread.
This recipe brings together authenticity and simplicity, staying true to the spirit of bouillabaisse while being manageable in a home kitchen.
🐟 Classic Bouillabaisse Recipe (Marseille-Style)
🍽️ Servings: 4–6
⏱️ Time: ~1.5 hours
🌿 Cuisine: French / Mediterranean
🧂 Ingredients
Seafood (choose at least 3 types of firm white fish):
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1/2 lb monkfish
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1/2 lb red snapper, sea bass, or cod
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1/2 lb mussels (cleaned and debearded)
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1/2 lb shrimp or langoustines
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Optional: clams, scallops, or small crabs
Broth & Vegetables:
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3 tbsp olive oil
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1 large onion, chopped
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1 leek (white part only), chopped
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1 fennel bulb, sliced thin
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3 garlic cloves, minced
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2 medium tomatoes, chopped (or 1/2 cup canned)
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1 strip orange peel (no white pith)
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1/2 tsp saffron threads
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1/2 tsp dried thyme
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1 bay leaf
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Salt & black pepper
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1/2 tsp fennel seeds (optional, but traditional)
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1 cup dry white wine
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6 cups fish stock (or water + fish bones simmered for 30 min)
🔥 Optional for Authenticity:
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1 small pinch of cayenne or Espelette pepper
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A splash of Pastis (anise liqueur like Ricard or Pernod), for that southern French flavor
🧄 Rouille (for serving):
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1 garlic clove, minced
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1 pinch saffron
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1 egg yolk
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1/2 cup olive oil
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1 small piece of white bread (soaked in water, squeezed dry)
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Salt and pepper
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A few drops lemon juice or white wine vinegar
Blend all until creamy (like a garlic aioli)
🥖 To Serve:
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Toasted baguette slices
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Rouille
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Optional: grated Gruyère or Parmesan on toast
👨🍳 Instructions:
1. Make the Broth:
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In a large pot, heat olive oil. Sauté onion, leek, fennel, and garlic for 5–7 minutes.
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Add tomatoes, orange peel, saffron, thyme, fennel seeds, and bay leaf.
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Stir for 2–3 minutes, then add white wine and boil 2 minutes to evaporate alcohol.
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Add fish stock (or water + fish bones), bring to a boil, reduce heat, and simmer uncovered for 30–40 minutes.
2. Strain the Broth:
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Remove solids by straining the broth through a fine mesh sieve or cheesecloth. Press to extract flavor.
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Return the clear broth to the pot. Taste and adjust salt and pepper.
3. Cook the Seafood:
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Add the firm fish pieces first (cook ~5 minutes).
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Add shrimp, mussels, and any delicate fish last (cook ~3–4 minutes, or until mussels open and shrimp is opaque).
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Discard any unopened mussels.
4. Prepare the Rouille (while fish cooks):
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Blend garlic, saffron, soaked bread, egg yolk, and lemon juice. Slowly drizzle in olive oil while blending to emulsify.
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Chill until ready to serve.
5. Serve:
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Place toasted bread with rouille in each bowl.
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Ladle hot bouillabaisse over the top, with chunks of seafood and broth.
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Garnish with fresh parsley or fennel fronds if desired.
🇫🇷 Tips for Authenticity:
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Use Mediterranean fish if available: rascasse (scorpionfish), gurnard, conger eel, etc.
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Don’t skip the saffron — it gives bouillabaisse its signature color and aroma.
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Rouille + bread is essential to the experience — think of it as the “butter” to your seafood “bread”.