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Bouillabaisse

Bouillabaisse is a delicious French seafood stew. This recipe uses mussels, shrimp, and sea bass, but you can use any fresh fish and shellfish you like. The broth, flavored with saffron, fennel, garlic, thyme, and orange zest is so delicious! Serve with thick toast topped with a spoonful of rouille for a spectacular meal.
Print Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course lunch/dinner
Cuisine French
Servings 12 people
Calories 4602.2 kcal

Equipment

  • 1 Large Heavy-Bottomed Pot or Dutch Oven Essential for simmering the stew evenly.
  • 1 Chef's knife For precise vegetable prep and seafood handling.
  • 1 Cutting Board For safe and efficient ingredient preparation.
  • 1 Ladle For stirring and serving the bouillabaisse.
  • 1 Fine-mesh Sieve Optional, for straining broth if a smoother consistency is desired.

Ingredients
  

Main

  • ¾ cup olive oil
  • 2 onions thinly sliced
  • 2 leeks sliced
  • 3 tomatoes - peeled seeded and chopped
  • 4 cloves garlic minced
  • 1 sprig fennel leaf
  • 1 sprig fresh thyme
  • 1 bay leaf
  • 1 teaspoon orange zest
  • ¾ pound mussels cleaned and debearded
  • 9 cups boiling water
  • salt and pepper to taste
  • 5 pounds sea bass
  • 1 pinch saffron threads
  • ¾ pound fresh shrimp peeled and deveined

Instructions
 

  • Gather the ingredients. Jacob Fox / Food Stylist: Sammy Mila / Prop Stylist: Gabriel Greco
  • Heat olive oil in a large saucepan; add onions, leeks, chopped tomatoes, and garlic. Cook and stir over low heat until vegetables have softened, about 3 to 5 minutes. Jacob Fox / Food Stylist: Sammy Mila / Prop Stylist: Gabriel Greco
  • Stir in fennel, thyme, bay leaf, and orange zest. Add shellfish and boiling water; stir to combine. Season to taste with salt and black pepper. Increase the heat to high, and boil for about 3 minutes to allow the oil and water to combine. Jacob Fox / Food Stylist: Sammy Mila / Prop Stylist: Gabriel Greco
  • Add fish, and reduce the heat to medium. Continue cooking until fish is opaque and tender, but still firm, about 12 to 15 minutes. Fish should not be falling apart. Jacob Fox / Food Stylist: Sammy Mila / Prop Stylist: Gabriel Greco
  • Taste the bouillabaisse and adjust the seasoning. Stir in saffron, and then pour soup into a warmed tureen or soup dishes. Serve immediately. Jacob Fox / Food Stylist: Sammy Mila / Prop Stylist: Gabriel Greco

Notes

The foundation of an outstanding bouillabaisse is quality ingredients. Opt for the freshest seafood available, as it makes a profound difference in the final flavor. When cooking the vegetables, take your time over low heat to truly soften them and build a deep aromatic base; this is crucial for the broth's complexity. Be vigilant with the cooking time for the fish and shellfish; overcooking will render them rubbery and dry. The initial high boil for 3 minutes helps emulsify the olive oil into the broth, creating a richer texture. Finally, do not skimp on the saffron, and remember that a homemade rouille served with crusty bread is an indispensable accompaniment to elevate this classic French dish.