Classic French-Style Seafood Bouillabaisse

A traditional Provençal seafood stew brimming with fish, shellfish, and seasoned with aromatic herbs.

Recipe Details

  • Prep Time: 25 minutes
  • Cook Time: 40 minutes
  • Total Time: 1 hour 5 minutes
  • Servings: 6 servings

Full Ingredient List

  • ½ cup extra-virgin olive oil
  • 1 cup chopped onion
  • 1 cup chopped leek
  • 4 cloves garlic, smashed
  • 2 or 3 large ripe tomatoes, chopped (or 2 cups canned chopped tomatoes)
  • 2 ½ quarts water
  • Fresh herb sprigs: thyme, parsley, fennel fronds, basil
  • 1 2-inch wide strip of fresh orange peel (optional)
  • ½ teaspoon crumbled saffron
  • 3-4 pounds fish heads, bones, shrimp shells
  • 1 pound peeled shrimp
  • 1 pound cod or other flaky white fish, cut into chunks
  • 1 pound mussels or clams, scrubbed and debearded
  • Sliced crusty bread
  • 1 tablespoon sea salt
  • 2 roasted and peeled red bell peppers
  • ½ teaspoon ground cayenne pepper
  • 1 tablespoon fresh lemon juice
  • 1 garlic clove, peeled
  • ¼ cup fresh breadcrumbs or ground almonds
  • ¼ cup fresh parsley leaves
  • ⅓ cup extra-virgin olive oil
  • Fine sea salt, about ½ teaspoon

Broth Base

Tools and Equipment

  • 8 Quart Stockpot

Ingredients

Quantity Name Preparation Notes Substitutions
½ cup extra-virgin olive oil
1 cup chopped onion
1 cup chopped leek
4 cloves garlic, smashed
2 or 3 large ripe tomatoes, chopped or 2 cups canned chopped tomatoes
2 ½ quarts water
to taste fresh herb sprigs (thyme, parsley, fennel fronds, basil)
1 2-inch wide strip fresh orange peel optional
½ teaspoon crumbled saffron
3-4 pounds fish heads, bones, shrimp shells
1 tablespoon sea salt

Instructions

  1. Step 1: Heat olive oil in a stockpot over medium heat. Add onion and leek; cook until softened.
  2. Step 2: Stir in garlic, cook until fragrant, then add tomatoes, water, herbs, orange peel, saffron, salt, fish bones, and shrimp shells. Bring to a simmer, then reduce heat to keep broth bubbling slowly without boiling.
  3. Step 3: Cook for 30 minutes, then strain the broth, discarding solids.

Seafood Additions

Tools and Equipment

  • Stockpot

Ingredients

Quantity Name Preparation Notes Substitutions
1 pound peeled shrimp save shells for stock
1 pound cod or other flaky white fish, cut into chunks
1 pound mussels or clams, scrubbed and debearded
to taste fine sea salt
to taste freshly ground pepper

Instructions

  1. Step 1: Pour strained broth back into stockpot and bring to a boil. Add shrimp; cook till pink.
  2. Step 2: Add fish and shellfish. Simmer until mussels or clams open.
  3. Step 3: Taste and adjust seasoning with salt and pepper.

Rouille Sauce

Tools and Equipment

  • Food processor

Ingredients

Quantity Name Preparation Notes Substitutions
2 roasted red bell peppers jarred peppers are fine
½ teaspoon ground cayenne pepper or more to taste
1 tablespoon fresh lemon juice
1 peeled garlic clove
¼ cup fresh breadcrumbs or ground almonds
¼ cup fresh parsley leaves
⅓ cup extra-virgin olive oil
about 1/2 teaspoon or to taste fine sea salt

Instructions

  1. Step 1: Puree peppers, cayenne, lemon juice, garlic, breadcrumbs (or almonds), parsley, and salt until smooth.
  2. Step 2: Slowly add olive oil while processing, forming a paste.

Additional Information

Notes: Serve with crusty bread and Rouille. For a heartier option, serve over pasta.

Tags

French Seafood Stew