Description

Bouillabaisse is a classic Provençal fish stew originating from the port city of Marseille, France. This hearty and flavorful dish combines a variety of fresh seafood simmered with aromatic vegetables, saffron, and herbs, resulting in a rich, comforting broth. Served with toasted baguette slices and optional rouille sauce, bouillabaisse makes for an elegant and satisfying meal perfect for seafood lovers.

Ingredients

Scale

Seafood

1/2 pound firm white fish (cod, halibut, or monkfish), cut into chunks
1/2 pound mussels, scrubbed and debearded
1/2 pound shrimp, peeled and deveined
1/2 pound scallops

Vegetables and Aromatics

1 large onion, finely chopped
2 leeks (white parts only), thinly sliced
3 garlic cloves, minced
1 fennel bulb, thinly sliced
4 large tomatoes, chopped

Liquids and Seasonings

2 tablespoons olive oil
1/2 teaspoon saffron threads
1 teaspoon orange zest
2 bay leaves
1 sprig fresh thyme
1/2 teaspoon dried red pepper flakes (optional)
1 cup White Grape Juice or Apple Cider Vinegar, Vegetable or Fish Stock with Vinegar
4 cups fish stock or water
Salt and freshly ground black pepper to taste

To Serve

1 baguette, sliced and toasted
Rouille sauce (optional, for serving)

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Instructions

Heat the oil: In a large pot, heat 2 tablespoons of olive oil over medium heat until shimmering but not smoking.
Sauté vegetables: Add the finely chopped onion, sliced leeks, minced garlic, and thinly sliced fennel bulb to the pot. Cook for 5–7 minutes, stirring occasionally, until the vegetables are softened and fragrant.
Add aromatics and tomatoes: Stir in the chopped tomatoes, saffron threads, orange zest, bay leaves, fresh thyme sprig, and dried red pepper flakes if using. Cook this mixture for about 5 minutes to meld the flavors.
Add liquids and simmer: Pour in 1 cup of white grape juice or apple cider vinegar or vegetable/fish stock with vinegar. Bring to a boil, then reduce the heat to a simmer and cook for 10 minutes. This helps infuse the broth with acidity and depth.
Add fish stock and season: Add 4 cups of fish stock or water to the pot and bring the liquid to a gentle boil. Season with salt and freshly ground black pepper according to taste.
Simmer the broth: Lower the heat to maintain a gentle simmer and cook uncovered for 15–20 minutes to allow flavors to develop and the broth to concentrate.
Cook the seafood: Add the chunks of firm white fish, mussels, peeled shrimp, and scallops to the simmering broth. Cover the pot and cook for 5–7 minutes, until the seafood is cooked through and the mussels have opened. Discard any mussels that remain closed.
Final seasoning and serve: Taste the stew and adjust seasoning if necessary. Serve the bouillabaisse hot, accompanied by toasted baguette slices and optionally, rouille sauce for spreading on the bread.

Notes

Use fresh seafood for the best flavor and texture.
Discard any mussels that do not open after cooking for food safety.
Saffron is essential for authentic flavor and color; substitute turmeric if unavailable but flavor will differ.
Rouille sauce is a traditional garlic and chili mayonnaise that complements the stew beautifully.
Adjust the amount of red pepper flakes to control the spiciness.
Fish stock can be made from fish bones or purchased pre-made.
Leftover bouillabaisse can be refrigerated for up to 2 days but is best enjoyed fresh.

Prep Time: 15 minutes
Cook Time: 40 minutes
Category: Soup / Stew
Method: Stovetop
Cuisine: French