Bouillabaisse Recipe


Bouillabaisse, a classic French seafood stew recipe from Marseille, combines an array of fresh fish and shellfish in a rich, saffron-infused tomato broth. This celebrated dish is as much about the ritual of preparation and presentation as it is about bold, seaside flavors, making it a quintessential example of Provençal cuisine.

Preparation Time: 30 minutes
Cooking Time: 45 minutes
Resting Time: N/A
Total Time: 1 hour 15 minutes
Serving: 6


  1. For the Broth:
    • 1/4 cup olive oil
    • 2 onions, chopped
    • 4 cloves of garlic, minced
    • 1 leek, white and light green parts only, chopped
    • 2 tomatoes, peeled and diced
    • 1 orange peel
    • 1 pinch saffron threads
    • 3 sprigs fresh thyme
    • 2 bay leaves
    • 1/2 cup white wine
    • 6 cups fish stock
  2. Seafood:
    • 2 pounds mixed fish fillets (such as seabass, red snapper, and grouper), cut into large pieces
    • 1 pound shellfish (mussels and clams), cleaned
    • 1/2 pound shrimp, peeled and deveined
  3. To Serve:
    • Rouille sauce
    • Crusty bread
    • Fresh parsley, chopped


  1. Prepare the Broth:
    • Heat olive oil in a large pot over medium heat. Add onions, garlic, and leek, sautéing until softened.
    • Stir in tomatoes, orange peel, saffron, thyme, and bay leaves. Cook for a few minutes until tomatoes begin to break down.
    • Add white wine and fish stock. Bring to a boil, then reduce heat and simmer for 20 minutes.
  2. Cook the Seafood:
    • Add the firmest fish first to the simmering broth and cook for 5 minutes. Then add the shellfish and shrimp, cooking until all shellfish are open and the shrimp are pink and opaque.
  3. Serve:
    • Discard any shellfish that have not opened. Ladle the bouillabaisse into bowls, ensuring that each serving includes a mix of fish and shellfish.
    • Serve with a dollop of rouille sauce on top of a slice of crusty bread floated in the stew and garnished with chopped parsley.


  • Bouillabaisse varies depending on the types of fish and shellfish available; select the freshest options from your local fishmonger.
  • The orange peel adds a subtle citrus note that complements the saffron beautifully.

Nutritional Information per Serving (Based on USDA Guidelines):

  • Calories: 420 kcal
  • Protein: 45g
  • Carbohydrates: 15g
  • Fat: 18g
  • Fiber: 2g
  • Sodium: 890mg
  • Sugars: 4g


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