Bouillabaisse

Bouillabaisse is the legendary fish stew of Marseille — a saffron-scented broth loaded with a catch of white fish, mussels, and shrimp, served with toasted bread and garlicky rouille. It tastes like the Mediterranean in a bowl: briny, aromatic, and deeply comforting. Rustic, generous, and made for sharing.

Prep time

30 mins

Cook time

40 mins

Total time

1 hr 10 mins

Servings

6 servings

Calories

480

Ingredients

• 1 1/2 lbs (680 g) firm white fish fillets (cod, halibut, or sea bass), cut into chunks
• 1 lb (450 g) mussels, scrubbed and debearded
• 1/2 lb (225 g) large shrimp, peeled and deveined
• 3 tablespoons olive oil
• 1 large onion, diced
• 1 fennel bulb, thinly sliced
• 4 cloves garlic, minced
• 1 can (14 oz / 400 g) crushed tomatoes
• 6 cups fish or chicken stock
• 1/2 cup dry white wine
• 1/2 teaspoon saffron threads
• 1 teaspoon orange zest
• 2 bay leaves and 3 sprigs thyme
• Salt and freshly ground black pepper, to taste

Instructions

1. Heat the olive oil in a large, heavy pot over medium heat. Sauté the onion and fennel until soft and golden, about 8 minutes.
2. Add the garlic and saffron and cook for 1 minute, stirring, until fragrant.
3. Pour in the white wine and let it bubble for 2 minutes, scraping up any browned bits.
4. Add the crushed tomatoes, stock, orange zest, bay leaves, and thyme. Bring to a boil, then reduce to a steady simmer for 20 minutes.
5. Season the broth with salt and pepper — it should taste bold and briny.
6. Add the firm fish chunks and simmer gently for 5 minutes.
7. Add the mussels and shrimp. Cover and cook 5 to 7 minutes more, until the mussels open and the shrimp turn pink. Discard any mussels that stay shut.
8. Fish out the bay leaves and thyme stems.
9. Ladle into deep bowls and serve with crusty bread and rouille — a garlicky saffron mayonnaise — for spooning over the top.

Pro tips

• Saffron is the soul of bouillabaisse — steep the threads in a splash of warm stock first to bloom their color and aroma.
• Use a mix of at least two types of seafood; variety is what makes the broth complex.
• Serve the broth and seafood together — bouillabaisse is a meal in a bowl, not a clear soup.
• Rouille is worth making: mash garlic, saffron, and a pinch of chili into mayonnaise for the classic accompaniment.

Frequently asked questions