Soups & Stews > International Soups & Stews > European Soups & Stews > Bouillabaisse Recipe (French Seafood Stew)

Bouillabaisse

Dive into the heart of Marseille with this authentic Bouillabaisse recipe. This classic French seafood stew is a symphony of flavors, featuring a variety of fresh fish and shellfish simmered in a saffron-infused broth. Served with crusty bread and rouille, it's a truly unforgettable culinary experience.

Prep Time
30 minutes
Cook Time
45 minutes
Servings
6-8
Ingredients
  • 1/4 cup Olive Oil
  • 1 large Onion, chopped
  • 1 large Leek, white and light green parts, sliced
  • 1 medium Fennel Bulb, chopped
  • 4 cloves Garlic, minced
  • 400 g Canned Diced Tomatoes
  • 1 cup Dry White Wine
  • 1.5 l Fish Stock
  • 1/2 tsp Saffron Threads
  • 1 Bay Leaf
  • 2 Thyme Sprigs
  • 600 g Assorted Fish Fillets (e.g., cod, sea bass, red mullet)
  • 500 g Shellfish (e.g., mussels, clams, shrimp)
  • to taste Salt and Pepper
  • as needed Crusty Bread, for serving
  • as needed Rouille (garlic and saffron mayonnaise), for serving

Sauté the Aromatics

Heat olive oil in a large, heavy-bottomed pot or Dutch oven over medium heat. Add the chopped onion, sliced leek, and chopped fennel bulb. Cook until softened, about 8-10 minutes, stirring occasionally.

Add Garlic and Tomatoes

Add the minced garlic and cook for another minute until fragrant. Stir in the canned diced tomatoes and cook for 5 minutes, stirring occasionally.

Deglaze with Wine and Add Stock

Pour in the dry white wine and scrape up any browned bits from the bottom of the pot. Add the fish stock, saffron threads, bay leaf, and thyme sprigs. Bring to a boil, then reduce heat and simmer for 15 minutes.

Add the Fish

Add the assorted fish fillets to the pot. Simmer for 5-7 minutes, or until the fish is cooked through.

Add the Shellfish

Add the shellfish (mussels, clams, and shrimp) to the pot. Cover and cook for 5-7 minutes, or until the shellfish have opened. Discard any shellfish that do not open.

Season and Serve

Season with salt and pepper to taste. Remove the bay leaf and thyme sprigs before serving. Serve hot, ladled into bowls with crusty bread and a dollop of rouille on the side.

Nutrition Facts Estimated per 100g of product

Calories: Approximately 90-110 kcal
Protein: 10-12g
Carbohydrates: 3-5g
Fat: 4-6g

Other Considerations for Nutrition

This stew is rich in protein and omega-3 fatty acids. Be mindful of the sodium content in the fish stock. Choose low-sodium fish stock or make your own. Individuals with shellfish allergies should avoid this dish.

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FAQ

  • What kind of fish should I use for Bouillabaisse?

    Traditionally, Bouillabaisse includes a variety of Mediterranean fish, such as rascasse (scorpionfish), rouget (red mullet), and conger eel. However, you can use other firm-fleshed white fish like cod, sea bass, or halibut. The key is to use a mix of different types of fish for a complex flavor.
  • What is Rouille?

    Rouille is a traditional Provençal sauce similar to mayonnaise, made with olive oil, garlic, saffron, and chili peppers. It's typically served with Bouillabaisse and adds a creamy, flavorful element to the dish.
  • Can I make Bouillabaisse ahead of time?

    While Bouillabaisse is best served fresh, you can prepare the broth ahead of time and store it in the refrigerator for up to 24 hours. Add the fish and shellfish just before serving to prevent them from overcooking.