Classic Bouillabaisse

Here’s a refined, traditional recipe for Classic Bouillabaisse — the famous Provençal seafood stew from the south of France, rich with Mediterranean flavors and saffron:

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Classic Bouillabaisse

A traditional French seafood stew from Marseille, flavored with fennel, saffron, and herbs.

Serves: 6

Prep Time: 30 minutes

Cook Time: 45 minutes

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Ingredients

For the Broth:

• 2 tablespoons olive oil

• 1 large onion, chopped

• 2 leeks, white and light green parts only, sliced

• 2 celery stalks, chopped

• 3 cloves garlic, minced

• 1 large tomato, chopped (or 1 cup canned diced tomatoes)

• 1 strip orange peel (optional but traditional)

• 1 teaspoon fennel seeds (or ½ bulb fresh fennel, chopped)

• ½ teaspoon saffron threads

• 1 bay leaf

• 1 teaspoon fresh thyme (or ½ teaspoon dried)

• ½ teaspoon black pepper

• 1 teaspoon salt (to taste)

• 1 cup (240 ml) dry white wine

• 6 cups (1.5 L) fish stock or water

For the Seafood:

• 1 lb (450 g) firm white fish fillets (such as cod, halibut, or snapper), cut into large chunks

• 1 lb (450 g) shellfish (mussels, clams, or both), scrubbed and debearded

• ½ lb (225 g) shrimp or langoustines, peeled and deveined

• ½ lb (225 g) scallops or squid rings (optional)

For Serving:

• Toasted baguette slices rubbed with garlic

• Roux (traditional garlic-saffron sauce):

  • 1 clove garlic, minced

  • 1 small red chili or pinch of cayenne

  • 1 egg yolk

  • ½ cup olive oil

  • Pinch of saffron

  • Salt, to taste

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Instructions

1. Make the Broth

1. In a large heavy pot, heat olive oil over medium heat.

2. Add onion, leeks, celery, and fennel (if using fresh). Sauté until softened, about 8 minutes.

3. Add garlic, tomato, orange peel, fennel seeds, saffron, thyme, bay leaf, salt, and pepper. Cook for another 2 minutes.

4. Pour in the white wine and let it reduce by half, about 5 minutes.

5. Add the fish stock (or water) and bring to a gentle boil. Reduce heat and simmer uncovered for 20–25 minutes to develop flavor.

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2. Strain the Broth (Optional but Traditional)

• Strain the broth through a fine sieve into another pot, pressing the solids to extract all the liquid.

• Discard the solids and return the clear, fragrant broth to the pot.

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3. Cook the Seafood

1. Bring the strained broth back to a simmer.

2. Add the firm fish pieces and cook for 5 minutes.

3. Add the shellfish and shrimp (and scallops, if using). Simmer gently for another 5–7 minutes, until the shellfish open and the fish is tender.

4. Remove from heat immediately to prevent overcooking.

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4. Make the Rouille (Optional but Traditional)

1. In a small bowl, mash the garlic, chili, and saffron together.

2. Whisk in the egg yolk and slowly drizzle in olive oil while whisking until thick and smooth.

3. Season with salt. Serve alongside the stew, spread on toasted baguette slices.

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5. Serve

• Ladle the seafood and broth into large, shallow bowls.

• Serve with garlic toasts and rouille on the side.

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Tips

• For authentic flavor, use a mix of local white fish and shellfish. Traditional versions include monkfish, sea bass, and mussels.

• The saffron and fennel are essential — they give bouillabaisse its signature aroma.

• If you prefer a rustic version, skip straining the broth and serve it with the vegetables.

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Would you like me to include a simplified weeknight version (less prep, same rich flavor)?