Simple French Bouillabaisse

Bouillabaisse is a traditional Provençal fish stew that I love making when I want something hearty, flavorful, and filled with the taste of the sea. With its fragrant saffron broth, tender fish, and shellfish, it’s a comforting dish that feels both rustic and elegant. The classic rouille sauce and crusty bread make it even more special.

Why You’ll Love This Recipe

I like how bouillabaisse is layered with flavors from the rich seafood stock to the saffron and herbs that perfume the broth. It’s a dish that feels indulgent but is surprisingly straightforward to prepare. I enjoy serving it with crusty bread spread with rouille, which soaks up the broth beautifully.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

Soup

½ cup (118 ml) extra-virgin olive oil
1 cup (150 g) chopped onion
1 cup (89 g) chopped leek
4 cloves smashed garlic
2 or 3 large, ripe tomatoes, chopped or 2 cups canned chopped tomatoes
2 ½ quarts (2.5 l) water
Fresh herb sprigs: thyme, parsley, fennel fronds and basil (in any combination)
1 2-inch wide strip of fresh orange peel (optional)
½ teaspoon crumbled saffron
1 tablespoon sea salt
3-4 pounds (2 kg) fish heads, bones, trimmings, shrimp shells
1 pound (450 g) peeled shrimp (save the shells for the stock)
1 pound (450 g) cod, halibut or other flaky white fish, cut into large chunks
1 pound (450 g) mussels or clams, scrubbed and mussels debearded
Crusty bread, sliced, for serving

Rouille

2 roasted and peeled 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 (28 g) fresh breadcrumbs, or ground almonds
¼ cup (15 g) fresh parsley leaves
Fine sea salt, about 1/2 teaspoon or to taste
⅓ cup (75 ml) extra-virgin olive oil

Directions

1. I start by heating the olive oil in a large pot over medium heat. I add the onion, leek, and garlic, cooking until softened.
2. I stir in the tomatoes and cook for a few minutes until they break down.
3. I add the water, herb sprigs, orange peel, saffron, sea salt, and all the fish heads, bones, and shrimp shells. I bring this to a boil, then reduce the heat and simmer for 30–40 minutes to extract all the flavors.
4. I strain the broth into a clean pot, discarding the solids, and return the liquid to the stove.
5. I add the shrimp, white fish chunks, and mussels (or clams) to the simmering broth and cook gently until the seafood is just cooked through and the mussels open, about 5–7 minutes.
6. Meanwhile, I make the rouille by blending the roasted peppers, cayenne, lemon juice, garlic, breadcrumbs (or almonds), parsley, and salt until smooth. With the blender running, I drizzle in the olive oil to form a thick sauce.
7. I serve the bouillabaisse hot with slices of crusty bread, topped with rouille.

Servings and Timing

This recipe makes about 6 servings. It takes around 30 minutes to prepare and 50 minutes to cook, so I can have it ready in about 1 hour and 20 minutes.

Variations

Sometimes I use different types of fish depending on what’s fresh—monkfish, sea bass, or snapper all work well. I also like adding scallops or lobster tails for a more luxurious version. If I want a stronger broth, I simmer the stock a bit longer before straining.

Storage/Reheating

I store leftover bouillabaisse in the refrigerator for up to 2 days. To reheat, I warm it gently on the stovetop over low heat until hot, being careful not to overcook the seafood. The rouille keeps well in the fridge for a couple of days too. I don’t recommend freezing since the texture of the seafood changes.

FAQs

Can I make bouillabaisse ahead of time?

Yes, I prepare the broth in advance and add the seafood just before serving.

Do I need saffron?

Saffron gives bouillabaisse its signature flavor, but if I don’t have it, I can make the dish without.

What’s the best fish to use?

I like firm white fish such as cod, halibut, or monkfish, as they hold up well in the broth.

Can I use frozen seafood?

Yes, I thaw it completely before cooking and make sure to avoid overcooking.

How spicy is the rouille?

It has a gentle heat from cayenne, but I adjust the amount depending on my taste.

Can I make bouillabaisse without shellfish?

Yes, I sometimes stick with just fish if I don’t have mussels, clams, or shrimp.

Do I have to use fish bones for the stock?

They give the broth depth, but if I can’t get them, I use a good seafood stock instead.

What kind of bread works best?

I prefer a crusty French baguette, toasted so it holds up to the broth.

Can I serve bouillabaisse without rouille?

Yes, but I think the rouille adds an essential finishing touch.

What wine pairs well with bouillabaisse?

I like a crisp white wine such as Sauvignon Blanc or a Provençal rosé.

Conclusion

Bouillabaisse is one of those French dishes I love to make when I want to bring a taste of the Mediterranean into my kitchen. The rich saffron broth, tender seafood, and garlicky rouille create a comforting and flavorful meal. It’s a simple yet elegant recipe that always impresses.

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