Classic Bouillabaisse


Classic Bouillabaisse

Marseille's Seafood Delight: A Traditional Bouillabaisse Recipe

Indulge in the flavors of the Mediterranean with this classic Bouillabaisse recipe. Originating from Marseille, this iconic French seafood stew is a true delight for seafood lovers. Adapted to the French cuisine, this recipe captures the essence of the original dish while incorporating local ingredients and techniques.

Jan Dec

30 minutes

35 minutes

65 minutes

4 servings


Pescatarian, Dairy-free, Gluten-free, Low calorie, Heart-healthy

Shellfish, Fish

Vegan, Vegetarian, Paleo, Nut-free, Egg-free



  • Calories (kcal / KJ): 320 kcal / 1340 KJ
  • Fat: 10g (Saturated Fat: 1.5g)
  • Carbohydrates: 20g (Sugars: 6g)
  • Protein: 35g
  • Fiber: 5g
  • Salt: 2g


  1. 1.
    In a large pot, heat the olive oil over medium heat. Add the onion, leeks, garlic, fennel, and carrot. Sauté until the vegetables are softened, about 5 minutes.
  2. 2.
    Add the bay leaf, dried thyme, dried oregano, and saffron threads. Stir to combine and cook for an additional minute.
  3. 3.
    Pour in the white wine and let it simmer for 2 minutes to reduce slightly.
  4. 4.
    Add the fish stock and diced tomatoes. Bring the mixture to a boil, then reduce the heat and let it simmer for 20 minutes to allow the flavors to meld.
  5. 5.
    Add the fish fillets and shellfish to the pot. Cook for 5-7 minutes, or until the fish is cooked through and the shellfish have opened.
  6. 6.
    Season with salt and pepper to taste.
  7. 7.
    Remove the bay leaf from the pot.
  8. 8.
    Serve the Bouillabaisse hot, garnished with fresh parsley, and accompanied by crusty French bread.

Treat your ingredients with care...

  • Fish fillets — Ensure the fish fillets are fresh and of high quality. If certain fish varieties are not available, you can substitute them with other firm white fish.
  • Saffron threads — To enhance the flavor and color, soak the saffron threads in a tablespoon of warm water for 10 minutes before adding them to the dish.

Tips & Tricks

  • Use a variety of seafood to add depth of flavor to the Bouillabaisse.
  • Serve the Bouillabaisse with a dollop of rouille, a traditional French sauce made with garlic, saffron, and olive oil.
  • For a richer flavor, you can add a splash of Pernod or other anise-flavored liqueur to the broth.
  • Make sure to have plenty of crusty French bread on hand to soak up the flavorful broth.
  • Leftover Bouillabaisse can be refrigerated and enjoyed the next day, as the flavors develop even further.

Serving advice

Serve the Bouillabaisse in large bowls, making sure to distribute the fish and shellfish evenly. Accompany each serving with a slice of crusty French bread for dipping into the flavorful broth.

Presentation advice

Garnish each bowl of Bouillabaisse with a sprinkle of fresh parsley to add a pop of color. Serve the dish with a side of rouille sauce for guests to add according to their preference.