Bouillabaisse Recipe

This classic Bouillabaisse is a traditional French-inspired fish soup filled with fresh shrimp, scallops, and mussels. So flavorful and ready in just over an hour!

Bouillabaisse is a traditional fish stew originating from the city of Marseille in the Provence region of France. Originally a Fisherman’s stew, It would have been made from the catch of the day that wasn’t suitable for selling, usually bony rockfish. Over the years, however, bouillabaisse has been refined into the elegant stew we know today.

Bouillabaisse gets its name from how it’s prepared: the broth is first boiled (“bouillir” in French), then various types of fish and possibly shellfish are added one by one, each time bringing the broth back to a boil (“abaissé“). The ingredients are not added all at once; instead, the broth is first boiled, and then the fish are added one by one, reducing the heat each time.

The key ingredients in bouillabaisse include the following:

To make bouillabaisse at home, start by making your homemade seafood broth. This can be done the day before or in bulk, freezing leftovers for later use in other recipes such as fish soup and Manhattan clam chowder.

Prepare your homemade seafood stock:

Simmer the clam juice or fish stock in a large pot with the orange peel, half of a leek, half of a fennel bulb, half of the onion, five large shrimp, and 2 pounds of shrimp shells, fish trimmings, or fish bones for 30-45 minutes. Remove from heat. Work in batches to blend the stock in a large blender until smooth. Strain the broth through a fine-mesh sieve (lined with cheesecloth – optional) over a bowl, separating the solids from the liquid. Set aside.

Return the pot to medium heat. Melt the butter and sauté the remaining leek, fennel, and onion until softened and translucent. Stir in the garlic and cook for 30 seconds or until fragrant. Stir in the chopped tomatoes and continue to cook until the tomatoes start to break down. Stir in the wine and bring to a gentle simmer. Cook for about five minutes or until reduced before adding the dried thyme, paprika, and saffron.

Pour in the seafood stock and bring to a low boil. First, add any clams and mussels to the pot. Cover, and cook until they begin to open (approximately 5-10 minutes). Discard any clams and mussels that do not open. Next, add the fish. Cook for about 5 minutes before finally adding the scallops and shrimp. Cook, covered, for an additional 5 minutes, but take care not to overcook the shrimp—season with salt and black pepper to taste.

They are both seafood stews, but what makes them different?

Bouillabaisse is a hearty French stew, much like cioppino, but it is unique in that it contains saffron. The broth, while it contains some tomatoes, is not considered a true tomato-based broth. Other defining characteristics include the use of Provençal herbs and spices, orange peel, local Mediterranean fish, potatoes, and fennel.

Cioppino originates in San Francisco, California, and is made with a rich and comforting tomato-based broth. It comes filled with local “catch of the day” seafood native to the west coast of California. Most of the shellfish is often served in the shell.

There are a couple of ways to serve bouillabaisse. You can serve it simply, with some crusty French bread and a simple side salad, or you can serve it traditionally by separating the broth and the seafood.

To serve in the traditional method:

What is rouille? It is a traditional Provençal sauce meaning “rust” in French. Base ingredients include garlic, olive oil, saffron, red pepper, or chili for a bit of heat, and stale bread or potatoes as a thickener. Some versions may also incorporate egg yolk, making it more mayonnaise-like in consistency.

I personally think that bouillabaisse tastes even better the following day. Here are some tips for the best possible taste a texture of your stew.

Leftovers: For best results, add only as much shrimp as you plan to eat right away. The fish will flake apart as it’s reheated, but that’s what makes the overall flavor of the broth that much more flavorful the next day. Reheat to a boil before serving, and enjoy within four days.

Freezing: For best results, freeze before adding any seafood to the broth. Seafood that has been frozen, cooked, frozen, and then cooked again will taste funky and taste rubbery. Gently thaw the broth. Once boiling, add the fish and shellfish as instructed.

If you try making this French Bouillabaisse Recipe, please leave me a comment and let me know! I always love to hear your thoughts.

(Nutrition information provided is an estimate and will vary based on cooking methods and specific brands of ingredients used.)

About Jessica

Chef Jessica Randhawa leads The Forked Spoon. A world traveler, Jessica developed her passion for culinary arts while adventuring. With her recipes making their way onto renowned platforms such as Women's Health, Daily Mail, Al Jazeera, and Fox News, she's marked her presence in the culinary world. Jessica's academic credentials include a Bachelor of Science from the University of California.