🇫🇷 France · Food

Classic Provençal Bouillabaisse

Name: Classic Provençal Bouillabaisse
Total time: 60 min
Yield: 6 servings
Cuisine: FR
Ingredients: 4 cloves Garlic; 3 tablespoons Olive oil; fresh, for garnish Parsley; 1 Bay leaf; 2 sprigs fresh Thyme; 150g large Shrimp; 1/2 cup Mayonnaise; 5cm strip Orange peel; 0.5g threads Saffron; 200g fresh Mussel; 1 cup sliced Fennel bulb; 2 cups Water; 1 large Onion; to taste Black pepper; pinch Cayenne pepper; 3 ripe Tomato; 1, sliced Baguette; 4 cups Fish stock; 400g Firm white fish; 1 Leek; 200g Fatty fish; 1 cup dry White wine; to taste Salt

⏱ 60 min

A great way to spend your free time

🔥 520 kcal

Hearty helping

🍽 6 servings

Feeds a crowd

By eatmundo · July 6, 2026

🇫🇷 FR

This iconic fish stew from Marseille is a true taste of the Mediterranean, brimming with the freshest seafood, aromatic herbs, and a saffron-infused broth. Served traditionally with crispy croutons and a piquant rouille, it's a comforting yet sophisticated culinary experience.

Ingredients

check them off as you prepare

How to Make It

1
Heat 3 tablespoons of olive oil in a large, heavy-bottomed pot or Dutch oven over medium heat. Add 1 large chopped onion, 1 chopped leek (white and light green parts), and 2 minced garlic cloves. Sauté for 8-10 minutes, until softened and translucent, being careful not to brown the garlic.
2
Stir in 3 chopped ripe tomatoes, 1 cup of sliced fennel bulb, a pinch of saffron threads (about 0.5g), 2 sprigs of fresh thyme, 1 bay leaf, and a strip of orange peel (about 5cm long). Cook for another 5 minutes, allowing the flavors to meld beautifully.
3
Pour in 1 cup of dry white wine and let it simmer for 2-3 minutes, scraping up any browned bits from the bottom of the pot. Then add 4 cups of fish stock and 2 cups of water. Bring to a boil, then reduce heat to low, cover, and gently simmer for 30 minutes to allow the broth to deepen in flavor.
4
Carefully strain the entire broth mixture through a fine-mesh sieve into a clean pot, pressing on the solids to extract all their liquid and flavor. Discard the solids. Taste the broth and adjust seasoning with salt and freshly ground black pepper as needed.
5
Bring the strained broth to a gentle simmer. Add your chosen fish (e.g., 400g firm white fish like cod, 200g fatty fish like sea bass, cut into 5cm pieces) and 200g mussels and 150g shrimp. Poach gently for 5-7 minutes, until the fish is just cooked through and the mussels have opened. Be careful not to overcook the delicate seafood.
6
Meanwhile, prepare the rouille by blending 1/2 cup mayonnaise, 2 minced garlic cloves, and a pinch of cayenne pepper. Toast slices of baguette until golden. Ladle the hot bouillabaisse into warmed bowls, ensuring each serving has a good mix of fish and shellfish. Garnish with fresh parsley and serve immediately with the rouille and toasted baguette.

Frequently Asked Questions

Which types of fish are best for an authentic Bouillabaisse?+

For a classic Bouillabaisse, select a mix of firm white fish like snapper, cod, or sea bass, and a fattier fish such as monkfish or conger eel. This combination ensures a rich texture and depth of flavor.

How should I prepare the saffron to get the most flavor and color for my Bouillabaisse?+

To maximize saffron's flavor and vibrant color, steep the threads in a small amount of warm fish stock or white wine for at least 15-20 minutes before adding to the soup base. This allows the saffron to bloom fully.

What's the best way to ensure the mussels and shrimp are perfectly cooked without becoming tough?+

Add mussels and shrimp during the last 3-5 minutes of cooking the bouillabaisse. Mussels are ready when they open, and shrimp turn opaque pink; promptly remove any unopened mussels.

How is the Rouille traditionally served with Bouillabaisse?+

Rouille, a spicy garlic mayonnaise, is traditionally spread on toasted baguette slices and floated in the hot broth, or guests can stir a spoonful directly into their individual bowls for added richness.

🇫🇷 FR