This French Bouillabaisse is a traditional seafood soup from the Mediterranean coast of France, particularly from the city of Marseille. It’s made with various fish and shellfish and an intensely flavored broth infused with saffron, fennel, and garlic. This iconic dish is known for its rich taste and aromatic complexity, perfect for seafood lovers. Traditionally, it’s served with crusty bread and a dollop of rouille, a saffron-garlic mayonnaise, adding an extra layer of flavor.
Preparation Time
- Prep time: 30 minutes
- Cook time: 1 hour 15 minutes
- Total time: 1 hour 45 minutes
Ingredients (for six people)
For the Fish Stock
- 1 kg fish heads and bones (such as red snapper, hake, or monkfish)
- 1 onion, roughly chopped
- 2 carrots, roughly chopped
- 1 leek, roughly chopped
- 3 cloves garlic, smashed
- 2 tomatoes, quartered
- 2 sprigs fresh thyme
- 1 bay leaf
- 1 tablespoon olive oil (15 ml)
- 2 liters water
For the Bouillabaisse
- 1 large onion, finely chopped
- 3 cloves garlic, minced
- 1 leek, thinly sliced
- 2 medium tomatoes, chopped
- 2 tablespoons olive oil (30 ml)
- 2 large pinches of saffron threads
- 1 tablespoon tomato paste (15 ml)
- 1 teaspoon fennel seeds
- ½ teaspoon cayenne pepper
- 1 liter fish stock (from above)
- 200 ml white wine
- 1 bay leaf
- 1 orange, zest peeled in strips
- 1 kg mixed fish (monkfish, sea bass, snapper), cut into chunks
- 400g mussels, cleaned
- 400g clams, cleaned
- 400g prawns or langoustines, peeled and deveined
- Salt and pepper to taste
- Fresh parsley and fennel fronds for garnish
For the Rouille (Garlic Saffron Mayonnaise)
- 2 egg yolks
- 2 cloves garlic, minced
- 1 small red chili, chopped
- Pinch saffron threads
- 1 teaspoon Dijon mustard (5 ml)
- 1 tablespoon lemon juice (15 ml)
- 100 ml olive oil
- Salt and pepper to taste
For Serving
- Crusty French bread
- Extra olive oil for drizzling
1 tablespoon is circa 15 ml, and a teaspoon is circa 5 ml.
Preparation Method
Step 1: Prepare the Fish Stock
In a large stockpot, heat the olive oil over medium heat. Add the fish heads, bones, onions, carrots, leeks, garlic, and tomatoes. Cook for 5-6 minutes, stirring occasionally until the vegetables are softened. Add the thyme, bay leaf, and water, and boil. Lower the heat and let it simmer for 45 minutes. Strain the stock, discard the solids, and set the broth aside.
Step 2: Sauté the Aromatics
In another large pot, heat the olive oil over medium heat. Add the chopped onion, garlic, and leek, and cook until softened. Stir in the chopped tomatoes, saffron, tomato paste, fennel seeds, and cayenne pepper. Cook for another 5 minutes to let the flavors meld.
Step 3: Add the Broth and Wine
Pour in the reserved fish stock and white wine, adding the bay leaf and orange zest strips. Bring the mixture to a simmer and let it cook for 20 minutes.
Step 4: Cook the Seafood
First, add the chunks of fish, simmering for 5-7 minutes. Then add the prawns, mussels, and clams, cooking for another 5-7 minutes until the mussels and clams have opened and the prawns are pink and opaque. Season the soup with salt and pepper to taste.
Step 5: Make the Rouille
Whisk together the egg yolks, garlic, chili, saffron, Dijon mustard, and lemon juice in a small bowl. Slowly drizzle in the olive oil while whisking constantly until the mixture emulsifies into a mayonnaise-like consistency—season with salt and pepper.
Step 6: Serve the Bouillabaisse
Ladle the bouillabaisse into large bowls. Garnish with fresh parsley and fennel fronds. Serve with toasted crusty bread and a dollop of rouille on top, or spread it on the bread for dipping.
Tips and Tricks
- Fish Variety: Bouillabaisse is traditionally made with a mix of Mediterranean fish. Choose firm white fish like monkfish, sea bass, or snapper, but feel free to include other seafood like crab or squid.
- Seafood Freshness: Fresh fish and shellfish are key to the best flavor. Clean the mussels and clams thoroughly after cooking and discard any that don’t open.
- Rich Stock: The fish stock is the backbone of this dish. If time allows, make it in advance to intensify the flavors.
Serving Suggestions
- Serve with Crusty Bread: The toasted bread soaks up the rich broth, and the rouille adds a tangy and spicy kick.
- Accompany with a Green Salad: A light green salad dressed with lemon vinaigrette pairs beautifully with the rich flavors of the bouillabaisse.
Wine Pairing
- French wines: Ideal wine pairings for a Bouillabaisse include a dry rosé from Provence, a white Côtes de Provence, or a white Hermitage, which beautifully complement the rich, savory flavors of the seafood stew.
- Bulgarian wines: consider a Misket from the Thracian Valley or a Chardonnay from the Danubian Plain. These white wines offer the necessary acidity and minerality to balance the rich seafood broth and complement the flavors of the Mediterranean herbs.
Nutritional Information (Per Serving)
- Calories: 520 kcal
- Protein: 38g
- Fat: 22g
- Carbohydrates: 24g
- Fiber: 5g
- Sugar: 6g
- Sodium: 1200 mg
Dietary Modifications
- Gluten-Free: Serve with gluten-free bread, or omit the bread altogether to make the dish gluten-free.
- Dairy-Free: This recipe is naturally dairy-free.
About the Bouillabaisse Soup
This Bouillabaisse (Боабез in Bulgarian) is a luxurious seafood dish steeped in French culinary tradition. Originating from the fishermen of Provence, it was initially a rustic dish made with fish that couldn’t be sold at the market. It has become a sophisticated and flavorful meal, perfect for special occasions. The saffron-infused broth, tender seafood, and flavorful rouille make this dish a delightful exploration of French cuisine.
Cultural Context
Bouillabaisse is a quintessential Provençal dish, often associated with the coastal city of Marseille. The dish has humble origins, made by fishermen using the day’s unsold catch. It has become a symbol of French culinary excellence, often enjoyed in high-end restaurants but still retaining its rustic charm. The addition of rouille—a garlicky saffron mayonnaise—served with crusty bread is a classic pairing in southern France, adding a creamy and flavorful contrast to the rich broth.
