Classic Bouillabaisse Recipe

Here’s a Classic Bouillabaisse recipe — the iconic Provençal fish stew from Marseille, France. It’s fragrant, brothy, full of Mediterranean flavor, and traditionally served with a garlicky rouille and crusty bread.

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🐟 Classic French Bouillabaisse

📏 Yield: 6 servings

⏲ Total Time: 1.5 to 2 hours

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🇫🇷 What Is Bouillabaisse?

Bouillabaisse is a rustic French seafood stew made with a variety of fish and shellfish, simmered in a saffron-tomato broth with fennel, leeks, and herbs. The broth is the star, rich and deeply flavored. It’s traditionally served with rouille (a spicy garlic mayo) and toasted baguette slices.

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🧄 Ingredients

🥘 For the Broth:

• 2 tbsp olive oil

• 1 onion, chopped

• 1 leek, white & light green part, sliced

• 2 garlic cloves, minced

• 1 fennel bulb, thinly sliced (or 1 tsp fennel seeds)

• 1 tomato, chopped (or ½ cup canned tomatoes)

• 1 strip orange zest

• 1 pinch saffron threads (about ¼ tsp)

• 1 tsp thyme or Herbes de Provence

• 1 bay leaf

• Salt & pepper to taste

• 1 tbsp tomato paste

• 1 ½ cups dry white wine

• 4–5 cups fish stock (or water + fish bouillon)

• Optional: 1 tbsp Pernod (anise-flavored liquor, traditional)

🐟 For the Seafood (choose a mix):

• 1 lb firm white fish (e.g., cod, halibut, sea bass, snapper), cut into chunks

• ½ lb mussels or clams, scrubbed

• ½ lb shrimp, peeled & deveined

• Optional: squid, scallops, or crab

• Optional: Fish heads, bones, or trimmings (for broth depth)

🥖 For the Rouille:

• 1 small garlic clove

• 1 egg yolk

• ½ tsp Dijon mustard

• 1 pinch saffron, soaked in 1 tsp warm water

• ½ cup olive oil

• 1 small slice of day-old bread, soaked in a bit of water and squeezed dry

• Salt, cayenne or paprika to taste

• Lemon juice (optional)

🍞 To Serve:

• Baguette slices, toasted or grilled

• Fresh parsley or fennel fronds (garnish)

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🔪 Instructions

1. Make the Broth:

1. In a large Dutch oven or soup pot, heat olive oil.

2. Sauté onion, leek, fennel, and garlic until soft (5–7 minutes).

3. Stir in tomato, orange zest, saffron, tomato paste, thyme, bay leaf, salt, and pepper.

4. Add white wine and bring to a simmer. Reduce by half.

5. Add fish stock and optional Pernod. Simmer uncovered for 30–40 minutes to develop flavor.

6. (Optional) Strain broth for a smoother texture, pressing solids to extract juices. Return broth to pot.

2. Add Seafood:

1. Add firm fish first and cook gently for 3–5 minutes.

2. Add shellfish (mussels, clams) and shrimp. Cover and cook 5–7 minutes, until shells open and shrimp are cooked.

3. Discard any unopened mussels or clams.

3. Make the Rouille:

1. In a food processor or using a whisk, mash garlic and soaked bread into a paste.

2. Add egg yolk, mustard, and saffron water. Whisk or blend to combine.

3. Slowly drizzle in olive oil while whisking or processing until thick and smooth.

4. Season with salt, cayenne, and a bit of lemon juice if desired.

4. Serve:

• Ladle hot bouillabaisse into bowls.

• Serve with toasted baguette slices smeared with rouille.

• Garnish with parsley or fennel fronds.

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💡 Tips & Notes

• Fish stock makes all the difference. Use homemade or good-quality store-bought if possible.

• Don’t overcook seafood — add in stages based on cooking time.

• No saffron? Use turmeric for color, though flavor won’t be identical.

• Rouille is optional, but highly recommended for an authentic experience.