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Bouillabaisse

Bouillabaisse

A rich and comforting French seafood stew brimming with mussels, clams, white fish, and lobster, simmered in a saffron-tomato broth infused with fennel, orange peel, and aromatic herbs.

  • Total Time: 55 minutes
  • Yield: 6 servings 1x

Ingredients

Scale
  • 3 tablespoons olive oil
  • 2 leeks (white and light green parts only), sliced
  • 1 small fennel bulb, thinly sliced
  • 4 garlic cloves, minced
  • 2 cups chopped tomatoes
  • Peel from 1/2 an orange
  • 1/2 teaspoon saffron threads
  • 1 cup dry white wine
  • 4 cups fish stock
  • 1 bay leaf
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 pound firm white fish (e.g., cod), cut into chunks
  • 1 lobster tail, split (optional)
  • 1 pound mussels, cleaned
  • 1 pound clams, scrubbed
  • 1/2 pound shrimp or scallops (optional)
  • Fresh parsley or dill, for garnish

Instructions

  1. Warm a large Dutch oven over medium heat. Add olive oil and let it shimmer.
  2. Add sliced leeks and fennel. Sauté for about 5 minutes until softened. Stir in garlic, tomatoes, orange peel, saffron, salt, pepper, and bay leaf.
  3. Deglaze the pot with white wine, scraping up any browned bits. Add fish stock and bring to a boil.
  4. Reduce heat and simmer uncovered for 20 minutes to develop flavor.
  5. Add white fish and lobster tail. Simmer for 5 minutes.
  6. Add mussels, clams, and shrimp or scallops if using. Cover and simmer for 5–7 minutes until seafood is cooked and shellfish have opened.
  7. Taste and adjust seasoning. Remove bay leaf and orange peel. Sprinkle with fresh herbs.
  8. Serve hot with crusty bread and rouille if desired.

Notes

  • Use a high-quality fish stock for the best flavor.
  • Add seafood in stages to avoid overcooking.
  • Make the broth a day ahead for deeper flavor.
  • Rouille adds a traditional garlicky kick — don’t skip it if you have time!
  • Author: Monica
  • Prep Time: 20 minutes
  • Cook Time: 35 minutes
  • Category: Main Dish
  • Method: Simmering
  • Cuisine: French
  • Diet: Halal

Nutrition

  • Serving Size: 1 bowl
  • Calories: 360
  • Sugar: 5g
  • Sodium: 780mg
  • Fat: 14g
  • Saturated Fat: 2g
  • Unsaturated Fat: 11g
  • Trans Fat: 0g
  • Carbohydrates: 12g
  • Fiber: 2g
  • Protein: 35g
  • Cholesterol: 115mg

Keywords: bouillabaisse, French seafood stew, saffron fish stew, Marseille soup, rustic French dish