Bouillabaisse

The Provencal fisherman's stew: white fish, shrimp and mussels simmered in a saffron, fennel, tomato and orange broth, served with toasts and garlicky rouille. Serves 6.

Dairy-freeNo added sugar

Contains: egg, fish, shellfish, wheat. Based on the ingredients as written; check package labels, which can change.

  • Prep 30 min
  • Cook 45 min
  • Total 1 hr 15 min
  • Yield 6 servings
  • Level Project

Updated

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Bowl of saffron bouillabaisse with mussels, shrimp and white fish, with toast and rouille

Bouillabaisse comes from the port of Marseille, where fishermen made it from the unsold catch. The broth is perfumed with saffron, fennel, orange zest and tomato, and the fish goes in at the end so it stays tender.

It is traditionally served with toasted bread spread with rouille, a garlicky red pepper mayonnaise, floating on top.

Instructions

  1. Build the broth. Cook the onion, fennel and leek in the oil 8 minutes, add the garlic, then the tomatoes and wine. Add the stock, orange zest, saffron, thyme and bay leaf and simmer 25 minutes. Season.
  2. Make the rouille. Blend the mayonnaise, red pepper, garlic and cayenne until smooth.
  3. Cook the seafood. Add the fish and simmer 4 minutes, then the mussels and shrimp. Cover and cook 4 to 5 minutes, until the mussels open and the shrimp are pink. Discard closed mussels.
  4. Serve. Ladle into wide bowls and serve with toasts spread with rouille.

Dairy-freeNo added sugar

Tips

  • Use at least two kinds of fish for the most flavor.
  • The broth can be made a day ahead.

Storage and leftovers

Make ahead

The broth keeps 3 days in the refrigerator or 3 months in the freezer. Once the seafood is in, eat it the same day or within 1 day; reheat gently just until hot so the fish stays tender.

Questions about this recipe

What fish goes in bouillabaisse?
Firm white fish like cod, halibut, monkfish or snapper, plus shellfish.
What is rouille?
A garlicky saffron or red pepper mayonnaise served on toast with bouillabaisse.

Serve it with

Build the whole dinner: sides, sauce and dessert ›

Pairs with: Sauvignon Blanc, Muscadet or a dry rosé. Wine pairing guide

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