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Authentic French Bouillabaisse

Bouillabaisse is a celebrated seafood stew originating from Marseille, France. Traditionally prepared by fishermen using the day's catch, this dish has evolved into a refined yet rustic delicacy. The rich, aromatic broth is infused with saffron, fresh herbs, and white wine, creating a deeply flavorful base for an assortment of fish and shellfish. Served with rouille—a garlicky, spicy sauce—and crusty sourdough bread, bouillabaisse is a quintessential Provençal experience. This recipe follows the classic method, ensuring a deeply satisfying and authentic taste.

Main | French | Dairy-Free | Egg-Free | Pescatarian | Soy-Free | Bouillabaisse | Bowl | Cutting Board | Food Processor | Knife | Ladle | Pot | Sieve | Fish | Mussel | Saffron | Shrimp | Mixing | Sautéing | Simmering | Straining
Time to complete

Prep

45min

Cook

50min

Wait

5min

Total

1h 40min

Ingredients (Makes 6 portions)

Ingredients

  • 1 kg (2.2 lbs) medium-sized shrimp, preferably fresh
  • 100 ml (3.4 fl oz) olive oil
  • 1 large onion, finely diced
  • 2 leeks, sliced into medium rounds
  • 4 garlic cloves, minced
  • 2 kg (4.4 lbs) assorted boiling fish, cleaned
  • 3 sprigs fresh thyme or 2 tsp dried thyme
  • 1 bay leaf
  • 20 strands saffron
  • 400 ml (13.5 fl oz) dry white wine (preferably Assyrtiko)
  • 1 can (400 g / 14 oz) whole tomatoes, halved
  • 1 kg (2.2 lbs) monkfish tails, sliced if large, or grouper, red snapper, or sea bass fillets
  • 1 kg (2.2 lbs) mussels, scrubbed and cleaned
  • 5-6 sprigs fennel fronds or dill, finely chopped
  • Salt and freshly ground black pepper
  • 3 tbsp chopped parsley
  • 6 slices rustic country bread

For the Rouille Sauce

  • 1 roasted red pepper, drained
  • 1 small red chili pepper, stem removed (keep seeds for extra heat)
  • 2 garlic cloves, halved
  • 1 tbsp lemon juice
  • 40 g (1.4 oz) blanched almonds
  • 80 ml (2.7 fl oz) olive oil
  • Leaves from 3-4 sprigs parsley
  • Salt and freshly ground black pepper
Nutrition Information (per 100g)
  • Calories: 85
  • Fat: 4.5
  • Protein: 9.2
  • Carbohydrates: 3.1
  • Fiber: 0.8
Directions

Prepare the Rouille Sauce

  • 1. Blend the roasted red pepper, chili, garlic, lemon juice, almonds, and parsley in a food processor until smooth.
  • 2. Gradually drizzle in the olive oil while whisking until the mixture becomes smooth and emulsified.
  • 3. Season with salt and pepper, mix well, and set aside.

Prepare the Seafood Broth

  • 4. Peel the shrimp, reserving the heads and shells in a bowl.
  • 5. Heat olive oil in a large pot over medium heat. Sauté the onion and leeks for 3-4 minutes until softened.
  • 6. Add the garlic and cook for 30 seconds.
  • 7. Add the boiling fish, shrimp heads and shells, thyme, bay leaf, saffron, white wine, and tomatoes.
  • 8. Pour in enough water to cover the ingredients (about 3 liters / 12 cups).
  • 9. Bring to a boil, then reduce heat and simmer uncovered for 30 minutes, skimming off any foam.

Strain and Finish the Soup

  • 10. Strain the broth through a fine sieve into another large pot, pressing down on solids to extract maximum flavor.
  • 11. Add the monkfish or other fish fillets to the strained broth and simmer for 15 minutes over high heat.
  • 12. Add the peeled shrimp and mussels, reduce heat, and cover the pot.
  • 13. Cook for 4-5 minutes until the mussels open. Discard any unopened mussels.
  • 14. Season with salt, pepper, fennel fronds (or dill), and parsley. Remove from heat and let rest for 5 minutes.

Serve

  • 15. Arrange the fish, mussels, and shrimp on a large platter.
  • 16. Place bread slices in deep soup bowls and ladle the broth over them.
  • 17. Serve the seafood separately or add it to the soup.
  • 18. Accompany with rouille sauce for individual seasoning.
Cookix's Secrets

Alternative Cooking Method

  • Prepare in a slow cooker for deeper flavors.

Alternative Proteins

  • Use lobster or crab instead of shrimp for a luxurious twist.

Bold Flavor Enhancements

  • Add a splash of Pernod or pastis for an anise aroma.

Broth Enhancement

  • Press the solids well when straining to extract maximum flavor.

Healthier Version

  • Reduce olive oil and use lean fish for a lighter broth.

Regional Ingredient Substitutions

  • Replace saffron with turmeric for a budget-friendly alternative.

Seafood Selection

  • Use a variety of fresh fish for a richer flavor.

Seasonal Tweaks

  • Use seasonal seafood for freshness.

Serving

  • Bouillabaisse is best enjoyed with crusty bread and rouille sauce.