Join Our Facebook Group →

Classic French Bouillabaisse

French Bouillabaisse is a renowned seafood stew originating from the coastal regions of Marseille and Provence in France. This rustic and flavorful dish combines a variety of fish and shellfish with aromatic herbs and spices. Bouillabaisse is a quintessential representation of the rich maritime flavors and culinary traditions of the Mediterranean.
0 Review(s)

The Story

Bouillabaisse is a delightful French seafood stew that showcases the freshest catch of the day. Traditionally, it includes a combination of fish such as red snapper, sea bass, or monkfish, along with shellfish like mussels, clams, and shrimp. The dish is characterized by its aromatic broth infused with saffron, garlic, fennel, and tomatoes. Served with a side of crusty bread and rouille, a garlicky mayonnaise, Bouillabaisse is a comforting and luxurious culinary experience.


500 grams mixed fish fillets (e.g., red snapper, sea bass, monkfish), cut into chunks
500 grams mixed shellfish (e.g., mussels, clams, shrimp), cleaned and de-bearded
1 onion, finely chopped
2 cloves garlic, minced
1 fennel bulb, thinly sliced
1 leek, white and light green parts only, thinly sliced
1 large tomato, diced
2 tablespoons olive oil
2 tablespoons tomato paste
1 teaspoon saffron threads
4 cups fish or vegetable broth
1 cup dry white wine
Salt and pepper, to taste
Fresh parsley, chopped, for garnish
Crusty bread and rouille, for serving
4 Servings

Prep Time:

0 Hrs 30 Mins

Cook Time:

0 Hrs 45 Mins

Total TIme:

0 Hrs 0 Mins



In a large pot or Dutch oven, heat olive oil over medium heat. Add the onion, garlic, fennel, and leek. Sauté until the vegetables are softened and translucent.


Stir in the diced tomato and tomato paste, cooking for a few minutes to release their flavors.


Add the saffron threads, fish or vegetable broth, and white wine to the pot. Bring the mixture to a simmer.


Season the broth with salt and pepper to taste.


Gently place the fish chunks into the simmering broth. Cook for about 10 minutes, or until the fish is just cooked through and tender.


Add the shellfish to the pot, ensuring they are submerged in the broth. Cover and cook for an additional 5-7 minutes, or until the shellfish have opened.


Discard any unopened shellfish and adjust the seasoning if needed.


Ladle the Bouillabaisse into serving bowls, ensuring each portion has a variety of fish and shellfish.


Garnish with fresh parsley.


Serve the Bouillabaisse hot, accompanied by crusty bread and rouille on the side.

Tips for this recipe

For an enhanced depth of flavor, you can prepare the broth a day in advance and refrigerate it overnight.

Reviews (0)

{{ reviewsTotal }}{{ options.labels.singularReviewCountLabel }}
{{ reviewsTotal }}{{ options.labels.pluralReviewCountLabel }}
{{ options.labels.newReviewButton }}
{{ userData.canReview.message }}