Classic French Bouillabaisse Recipe

Ingredients

  • 1 tablespoon olive oil
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 1 leek, cleaned and sliced
  • 1 fennel bulb, chopped
  • 2 tomatoes, chopped
  • 2 tablespoons tomato paste
  • 1 teaspoon saffron threads
  • 2 bay leaves
  • 1 tablespoon fresh thyme leaves
  • 1 teaspoon sea salt
  • 1/2 teaspoon black pepper
  • 1 cup dry white wine
  • 8 cups fish stock
  • 1 pound white fish fillets, cut into chunks
  • 1 pound mussels, scrubbed and debearded
  • 1 pound large shrimp, peeled and deveined
  • 1/4 cup chopped fresh parsley for garnish
  • 1 baguette, sliced and toasted for serving

Steps and instructions

  1. Heat the olive oil in a large pot over medium heat. Add the onion, garlic, leek, and fennel. Cook until the vegetables are soft, about 10 minutes.
  2. Add the tomatoes, tomato paste, saffron, bay leaves, thyme, salt, and pepper. Stir to combine and cook for another 5 minutes.
  3. Pour in the white wine and fish stock. Bring the mixture to a boil, then reduce the heat and let it simmer for 30 minutes.
  4. Add the chunks of fish to the pot. Cook until the fish is opaque, about 5 minutes.
  5. Add the mussels and shrimp. Cook until the mussels have opened and the shrimp is pink, about 5 minutes.
  6. Discard any mussels that did not open.
  7. Ladle the bouillabaisse into bowls. Garnish with fresh parsley and serve with slices of toasted baguette.

Tools for making

  • Large pot - A pot large enough to hold all the ingredients and allow for simmering.
  • Cutting board - A sturdy cutting board for chopping the vegetables.
  • Knife - A sharp knife for cutting the onion, garlic, leek, fennel, and tomatoes.
  • Wooden spoon - A wooden spoon for stirring the ingredients in the pot.
  • Measuring spoons - Measuring spoons for accurately measuring the saffron, thyme, salt, and pepper.
  • Ladle - A ladle for serving the bouillabaisse into bowls.
  • Soup bowls - Bowls for serving the bouillabaisse.
  • Tongs - Tongs for handling the cooked mussels and shrimp.
  • Colander - A colander for rinsing and draining the mussels.
  • Toaster - A toaster for toasting the slices of baguette.

Recipe variations

  • Use different types of seafood such as scallops, clams, or lobster in addition to or instead of the mussels and shrimp.
  • Add additional vegetables like bell peppers, carrots, or celery for added flavor and texture.
  • Experiment with different herbs and spices such as basil, oregano, or paprika to customize the flavor profile.
  • For a lighter version, replace the fish stock with vegetable broth or a combination of vegetable and chicken broth.
  • Make it heartier by adding chunks of potatoes or cooked rice to the soup.
  • For a spicy kick, add a dash of red pepper flakes or a diced chili pepper.
  • Create a vegetarian version by omitting the seafood and using vegetable broth instead. You can also add tofu or tempeh for protein.
  • Customize the broth by using a combination of white wine and seafood stock or clam juice.
  • Add a touch of cream or coconut milk for a richer and creamier bouillabaisse.
  • Serve the bouillabaisse over cooked pasta or with a side of crusty garlic bread for a complete meal.

Recipe overview

Bouillabaisse is a traditional Provençal fish stew originating from the port city of Marseille in France. It's a hearty dish that's packed with a variety of fresh seafood, aromatic herbs and vegetables, all simmered together in a richly flavored broth. The soul of this dish lies in its use of local, fresh fish and the distinct flavor of saffron. The addition of fennel and leek adds an extra layer of depth to the broth. This recipe will guide you step by step in creating a delicious Bouillabaisse at home. You'll start by building a flavor base with onion, garlic, fennel, and leek. Next, tomatoes, wine and fish stock are added and simmered to make the broth. The dish is finished off by adding in fresh seafood, including white fish, mussels and shrimp. Toasting slices of baguette and serving it with the stew will add a delightful crunch to every bite. This bouillabaisse is a spectacular dish that's sure to impress and makes for an excellent dinner option for a family gathering or a special occasion. It's a culinary journey to the South of France, right in your own kitchen. Enjoy!

Common questions

  1. Can I use different types of fish for this recipe? Absolutely! You can use a variety of white fish such as cod, halibut, or snapper. Just make sure to adjust the cooking time accordingly based on the thickness of the fish.
  2. Can I substitute the fish stock with vegetable or chicken stock? While fish stock is traditional for bouillabaisse, you can use vegetable stock as a substitute if desired. Chicken stock can also work, but it may alter the flavor slightly.
  3. Can I make bouillabaisse in advance? Yes, you can make the broth in advance and refrigerate it. When you're ready to serve, reheat the broth and add the seafood just before serving to ensure it is cooked fresh.
  4. What can I serve with bouillabaisse? Bouillabaisse is often served with toasted baguette slices, which are perfect for dipping into the flavorful broth. You can also serve a side salad or crusty bread to accompany the dish.
  5. Can I freeze bouillabaisse? It is not recommended to freeze bouillabaisse as the seafood may become mushy upon thawing. It is best enjoyed fresh.

Serving dishes and utensils

  • Large pot - A large pot is needed to cook the bouillabaisse and hold all the ingredients.
  • Wooden spoon - A wooden spoon is useful for stirring and combining the ingredients.
  • Ladle - A ladle is needed for serving the bouillabaisse into bowls.
  • Soup bowls - Soup bowls are ideal for serving the bouillabaisse.
  • Toasting tray - A toasting tray is required for toasting the baguette slices.
  • Knife - A knife is needed for chopping the vegetables and slicing the baguette.
  • Cutting board - A cutting board provides a surface for chopping vegetables and preparing ingredients.
  • Tongs - Tongs are useful for handling and serving the mussels and shrimp.

Origin stories

Bouillabaisse hails from the port city of Marseille on the southeast coast of France. Originally, it was a stew made by the local fishermen using the bony rockfish which they were unable to sell to restaurants or markets. There are as many variations of bouillabaisse as there are French grandmothers and chefs who've lent their personal touches to this delectable dish over the centuries. In its glorious evolution, this humble fisherman's stew has been embraced by haute cuisine, transforming into a rich, aromatic spectacle that's as much a feast for the senses as it is for the stomach. Interestingly, in Provence, they have a saying: "When the fish stews, the conversation is good," signifying that the longer the bouillabaisse is left to simmer, the better the discourse at the dinner table. Truly, Bouillabaisse is more than just a meal; it epitomizes the spirit of sharing, conviviality, and the joy of the Mediterranean life.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.