French
Provençal Bouillabaisse
A traditional Provençal fisherman's stew originating from Marseille, featuring a variety of fresh seafood in a fragrant saffron and fennel broth.
Watch it madeglobal flavour · 1:47
Ingredients
- Mixed Fish Fillets (Cod, Snapper, Halibut)1.5 lbs
- Mussels or Clams1 lb
- Leek1, sliced
- Fennel Bulb1, sliced
- Saffron Threads1 pinch
- Fish Stock4 cups
- Tomatoes2, chopped
- Orange Zest1 strip
Method
- Sauté chopped onions, leeks, fennel, and garlic in olive oil until soft. Add tomato paste and cook for 1 minute.
- Add chopped tomatoes, fish stock, orange zest, saffron, and herbs. Simmer for 20 minutes to create the broth base.
- Blend the soup base and strain it back into the pot for a smooth consistency. Bring back to a simmer.
- Add the fish fillets and shellfish in stages, starting with firm fish, then delicate fish and mussels, cooking until just done.
- Serve in large bowls with rouille spread on toasted baguette slices floating on top.
Common questions
What fish and shellfish can I substitute in bouillabaisse if I can't find cod, snapper, halibut, mussels, or clams?
Use any firm white fish that holds together in broth, such as haddock, sea bass, pollock, or monkfish. For shellfish, use mussels, clams, or even shrimp added at the end. Avoid oily fish that can overpower the broth.
When should I add the fish and shellfish so they don't overcook?
Add the broth and vegetables first, then the firmest fish pieces for a few minutes, followed by more delicate fish, and finally the shellfish. Cook just until the fish flakes and mussels/clams open; pull it off the heat immediately.
What are the most common mistakes when making bouillabaisse at home?
Overcooking the fish, boiling the broth hard, and underseasoning are the biggest errors. Also avoid skipping the strain step if you want a smooth soup base, and don’t add shellfish too early or they’ll turn rubbery.
How should I store leftover bouillabaisse, and does it reheat well?
Store the broth and seafood separately if possible. Refrigerate in airtight containers for up to 2 days. Reheat the broth gently, then add the seafood just until warmed through. Freezing is not ideal because fish and shellfish can turn mushy.
What should I serve with bouillabaisse besides rouille and baguette?
Keep sides simple: crusty baguette, extra rouille, and a green salad are enough. A dry white wine like Picpoul, Vermentino, or Sauvignon Blanc pairs well. Avoid heavy sides that compete with the saffron-tomato broth.