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French Bouillabaisse Recipe

If you’ve ever dreamed of sitting by the sea in the south of France, enjoying a rich, flavorful seafood stew with a glass of wine, then bouillabaisse is the perfect dish for you. Despite its elegant reputation, this classic French dish started as a humble fisherman’s stew, meant to make use of fresh seafood and fragrant herbs.
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Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Course Main Course
Cuisine French
Servings 6 Servings
Calories 450 kcal

Equipment

  • Large heavy-bottomed pot or Dutch oven
  • Chef’s knife and cutting board
  • Wooden spoon
  • Fine-mesh strainer (optional)
  • Ladle
  • Small mixing bowl (for rouille)

Ingredients
  

For the Broth:

  • 3 Tbsp Olive oil
  • 1 Large onion (chopped)
  • 2 Leeks (white part only, sliced)
  • 3 3 cloves garlic (minced)
  • 2 Large tomatoes (chopped)
  • 1 Fennel bulb (thinly sliced)
  • ½ Tsp Saffron threads
  • ½ Tsp Dried thyme
  • ½ Tsp Dried oregano
  • 1 1 bay leaf
  • Tsp Orange zest (optional, but adds depth)
  • 1 Cup Dry white wine
  • 4 Cups Fish stock (or water with a seafood bouillon cube)
  • Salt and black pepper (to taste)

For the Seafood:

  • 1 lb Firm white fish (cod, halibut, or sea bass), cut into chunks
  • ½ lb Mussels (cleaned and debearded)
  • ½ lb Clams, scrubbed
  • ½ lb Shrimp (peeled and deveined)
  • 1 Small lobster or crab

For Serving:

  • Crusty French bread
  • ½ Cup Mayonnaise
  • 1 Clove garlic (minced)
  • 1 Tsp Paprika
  • 1 Tbsp Olive oil
  • Squeeze of lemon juice

Instructions
 

  • Start the Broth:
    Heat olive oil in a large stockpot over medium heat. Add onion, leeks, and garlic. Sauté for about 5 minutes until soft and fragrant.
  • Build the Flavor:
    Stir in tomatoes, fennel, saffron, thyme, oregano, bay leaf, and orange zest. Let everything cook for 5 minutes until the tomatoes soften
  • Deglaze the Pot:
    Pour in the white wine and scrape up any bits stuck to the bottom. Simmer for 2 minutes
  • Add the Stock:
    Pour in the fish stock, season with salt and pepper, and bring to a boil. Reduce heat and let it simmer uncovered for 30 minutes to develop deep flavors.
  • Prepare the Seafood:
    Add the firm white fish first, since it takes the longest to cook. After 5 minutes, add the mussels, clams, shrimp, and lobster/crab (if using). Simmer until the shellfish open and the shrimp turn pink, about 5–7 minutes.
  • Final Touches:
    Taste and adjust seasoning. If the broth is too thin, let it simmer a bit longer. If too thick, add a splash of stock or water.
  • Serve it Right:
    Ladle the bouillabaisse into bowls, making sure everyone gets a mix of seafood. Serve with crusty bread and a dollop of rouille.

Video

Notes

  • Use the freshest seafood possible for the best flavor. Frozen works, but fresh is ideal.
  • Avoid overcooking the seafood—once the shellfish open and the shrimp turn pink, they’re done.
  • The broth can be made ahead of time for deeper flavors; simply reheat and add the seafood before serving.
  • No saffron? A pinch of turmeric can add color, though the taste won’t be quite the same.

Nutrition

Serving: 400gCalories: 450kcalCarbohydrates: 18gProtein: 45gFat: 18gSaturated Fat: 3gPolyunsaturated Fat: 4gMonounsaturated Fat: 9gCholesterol: 120mgSodium: 800mgPotassium: 900mgFiber: 3gSugar: 6gVitamin A: 1500IUVitamin C: 25mgCalcium: 120mgIron: 3mg
Keyword Bouillabaisse, French Cuisine, Seafood
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