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Classic French Fish Stew (Bouillabaisse)
Traditional dish · French
A rich and aromatic Provençal fish stew featuring a variety of Mediterranean fish and shellfish, simmered in a saffron-infused tomato and fennel broth. Traditionally served with rouille and grilled bread.
Ingredients
- Olive oil1/4 cup
- Fennel bulb, thinly sliced1 large
- Leeks, white and light green parts, sliced2 large
- Garlic cloves, minced4
- Tomatoes, crushed1 (28 ounce) can
- Dry white wine1 cup
- Fish stock or clam juice6 cups
- Saffron threads1/2 teaspoon
- Orange zest1 strip
- Bay leaf1
- Thyme sprigs3
- Cod fillets, cut into chunks1 lb
- Sea bass fillets, cut into chunks1 lb
- Mussels, cleaned1 lb
- Shrimp, peeled and deveined1/2 lb
- Saltto taste
- Black pepperto taste
- Fresh parsley, chopped (for garnish)1/4 cup
- Rouille (garlic mayonnaise)for serving
- Baguette slices, toastedfor serving
Steps
- 1
Heat olive oil in a large pot or Dutch oven over medium heat. Add fennel and leeks and cook until softened, about 10 minutes.
- 2
Add garlic and cook for 1 minute more until fragrant.
- 3
Stir in crushed tomatoes, white wine, fish stock, saffron, orange zest, bay leaf, and thyme. Bring to a simmer.
- 4
Reduce heat to low, cover, and simmer for 30 minutes to allow flavors to meld.
- 5
Season the broth with salt and pepper.
- 6
Add the cod and sea bass to the pot. Cook for 5 minutes.
- 7
Add the mussels and shrimp. Cover and cook until the mussels have opened and the shrimp are pink and cooked through, about 5-7 minutes.
- 8
Remove bay leaf and thyme sprigs. Ladle the stew into bowls, ensuring each serving has a variety of fish and shellfish. Garnish with fresh parsley and serve immediately with rouille and toasted baguette slices.
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