Main CourseDinner

Classic Bouillabaisse

Name: Classic Bouillabaisse
Prep time: 30 min
Cook time: 1 h 15 min
Total time: 1 h 45 min
Yield: 4 servings
Cuisine: french
Ingredients: 30 ml olive oil; 1 pcs yellow onion chopped; 1 pcs leek white and light green parts, sliced; 1 pcs fennel bulb chopped; 4 clove garlic minced; 400 g canned diced tomato undrained; 2 tbsp tomato paste; 240 ml dry white wine; 1 l fish stock; 0.5 tsp saffron threads; 1 pcs orange peel from half an orange, thinly peeled; 1 pcs bay leaf; 3 g fresh thyme; 1 tsp salt; 0.5 tsp black pepper freshly ground; 200 g firm white fish fillet such as cod or snapper, cut into 2-inch pieces; 200 g salmon fillet cut into 2-inch pieces; 200 g shrimp peeled and deveined; 500 g mussels scrubbed and debearded; 2 tbsp fresh parsley chopped, for garnish (optional); 4 slice crusty bread toasted, for serving (optional); 4 tbsp rouille for serving (optional)

Transport your taste buds to the south of France with this exquisite Bouillabaisse, a traditional Provençal fish stew. A vibrant, saffron-infused broth, rich with aromatic vegetables, cradles a medley of tender white fish, succulent salmon, plump shrimp, and briny mussels. This comforting and elegant dish is perfect for a special occasion, promising a symphony of fresh seafood flavors in every spoonful.

An original recipe by Forkin

Total time: 1 hr 45 min
Serves: 4
Difficulty: Medium
Per serving: 642 kcal

Allergen information: may contain celery, crustaceans, fish, gluten, molluscs, and sulphites. Always check ingredient packaging if you have an allergy.

Mise en place

Ingredients

soup base

30 mlolive oil
1 pcsyellow onion, chopped
1 pcsleek, white and light green parts, sliced
1 pcsfennel bulb, chopped
4 clovegarlic, minced
400 gcanned diced tomato, undrained
2 tbsptomato paste
240 mldry white wine
1 lfish stock
0.5 tspsaffron threads
1 pcsorange peel, from half an orange, thinly peeled
1 pcsbay leaf
3 gfresh thyme

seasoning

1 tspsalt
0.5 tspblack pepper, freshly ground

seafood

200 gfirm white fish fillet, such as cod or snapper, cut into 2-inch pieces
200 gsalmon fillet, cut into 2-inch pieces
200 gshrimp, peeled and deveined
500 gmussels, scrubbed and debearded

garnish

2 tbspfresh parsley, chopped, for garnish(optional)

accompaniment

4 slicecrusty bread, toasted, for serving(optional)
4 tbsprouille, for serving(optional)

Equipment

Dutch oven · Chef's knife · Cutting board · Wooden spoon · Ladle · Measuring cups · Measuring spoons

The method

Step by step

1
Prepare the vegetables: finely dice the yellow onion, thinly slice the white part of the leek, and finely chop the fennel bulb and garlic cloves.
About 10 min
Cook’s note: Ensure all vegetables are uniformly chopped for even cooking and to release their maximum flavor into the broth.
2
Heat the olive oil in a large, heavy-bottomed Dutch oven or stockpot over medium heat until shimmering.
About 1 min
3
Add the diced onion, sliced leek, and chopped fennel to the pot and sauté, stirring occasionally, for 8-10 minutes until the vegetables are softened and translucent but not browned.
About 10 min
Cook’s note: Cooking the aromatics slowly and gently builds a foundational layer of flavor for the stew.
4
Stir in the minced garlic and cook for an additional minute until fragrant.
About 1 min
Cook’s note: Garlic burns quickly, so add it after the other vegetables have softened and cook only until aromatic.
5
Add the canned diced tomatoes and tomato paste to the pot, stirring well to combine and cook for 2 minutes, allowing the tomato paste to deepen in color and flavor.
About 2 min
Cook’s note: Cooking tomato paste briefly helps to caramelize its sugars, intensifying its sweetness and umami.
6
Pour in the dry white wine and bring the mixture to a gentle simmer, scraping up any browned bits from the bottom of the pot with a wooden spoon. Continue to simmer for 5 minutes to reduce the wine slightly.
About 5 min
Cook’s note: Deglazing the pot incorporates all the flavorful fond into the broth, adding depth.
7
Add the fish stock, saffron threads, a strip of orange peel, bay leaf, and fresh thyme sprigs to the pot. Season with salt and freshly ground black pepper.
About 2 min
Cook’s note: Saffron threads should be gently crushed before adding to release their full color and aroma.
8
Bring the broth to a boil, then reduce the heat to low, cover the pot, and simmer gently for at least 30 minutes to allow the flavors to meld and deepen.
About 30 min
Cook’s note: For an even smoother broth, you can strain the solids out after simmering, then return the clear broth to the pot before adding the seafood. This step is optional but creates a more refined texture.
9
Carefully remove and discard the orange peel, bay leaf, and thyme sprigs from the broth.
About 1 min
10
Increase the heat to medium-low and add the firm white fish fillet pieces to the simmering broth. Poach gently for 3-5 minutes.
About 5 min
Cook’s note: Cut the fish into roughly 1.5-inch pieces for even cooking. Avoid overcooking, as the fish will continue to cook slightly off the heat.
11
Add the salmon fillet pieces and shrimp to the pot. Continue to cook for another 3-4 minutes, or until the shrimp turn pink and opaque and the fish is cooked through and flakes easily.
About 4 min
Cook’s note: Do not overcrowd the pot; if necessary, cook the seafood in two batches to maintain the broth's temperature and ensure even cooking.
12
Finally, add the cleaned mussels to the pot. Cover tightly and cook for 3-5 minutes, or until all the mussels have opened.
About 5 min
Cook’s note: Discard any mussels that do not open after cooking, as they may not be safe to eat.
13
Taste the bouillabaisse and adjust the seasoning with additional salt and pepper if needed.
About 1 min
14
Ladle the hot bouillabaisse into deep serving bowls, ensuring each portion contains a generous variety of seafood and broth. Garnish generously with fresh chopped parsley.
About 2 min
Cook’s note: Warm your serving bowls before ladling in the stew to keep the bouillabaisse hot for longer.
15
Serve immediately with toasted crusty bread and a dollop of rouille on the side.
About 1 min
Cook’s note: Rubbing the toasted bread with a garlic clove before serving adds an extra layer of traditional flavor.

Per serving

Nutrition

72%Score

Calories: 641.9kcal
Protein: 58.4g
Carbs: 46.6g
Fat: 19.8g
Fibre: 6.2g
Sugar: 12.5g

Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.

Keep it good

Cook’s note:

For an authentic experience, serve this Bouillabaisse with a side of homemade rouille and crusty baguette. A crisp, dry white wine like a Provençal Rosé or a Sauvignon Blanc would be an excellent pairing. For a richer flavor, consider adding a splash of Pernod or pastis to the broth during the last few minutes of simmering.

Storage

Store leftover bouillabaisse in an airtight container in the refrigerator. It's best consumed within 2 days. The seafood can become rubbery if stored for too long.

Reheating

Gently reheat bouillabaisse on the stovetop over low heat, stirring occasionally, until just warmed through. Avoid boiling, as this can toughen the seafood. If possible, reheat only the broth and add freshly cooked seafood.