frenchprovençalseafoodpescatarianstewsaffronadvanceddinner

Bouillabaisse

Name: Bouillabaisse
Prep time: 25 min
Cook time: 33 min
Total time: 60 min
Yield: 4
Cuisine: French
Ingredients: 500 g sea bass fillets, skinless, cut into large chunks; 1 kg mussels, cleaned and debearded; 300 g raw shrimp, peeled and deveined; 45 ml olive oil; 200 g yellow onion, finely sliced; 250 g fennel bulb, finely sliced, fronds reserved; 120 g leek, white part only, finely sliced; 20 g garlic cloves, minced; 30 g tomato paste; 300 g ripe tomatoes, peeled, seeded, and diced; 150 ml dry white wine; 1.2 L fish stock, hot; 0.25 g saffron threads; 2 strips orange zest; 1 bay leaf; 4 sprigs fresh thyme; 8 g fine sea salt; 2 g black pepper; 1 g cayenne pepper; 1 egg yolk; 1 garlic clove, finely grated; 5 g Dijon mustard; 0.05 g saffron threads, soaked in 15 ml hot water; 80 g red bell pepper, roasted, peeled, and chopped; 120 ml olive oil; 10 ml lemon juice; 2 g fine sea salt; 160 g baguette, sliced and toasted; 10 g reserved fennel fronds, chopped

This bouillabaisse is fragrant with saffron, fennel, tomato, and citrus, with a clear but richly flavored broth supporting tender sea bass, sweet shrimp, and briny mussels. The fiery-golden rouille and crisp toasted baguette turn it into a dramatic, deeply satisfying seafood feast.

4 servings

722 kcal

French

Ingredients

Seafood and fish

500 gsea bass fillets, skinless, cut into large chunks
1 kgmussels, cleaned and debearded
300 graw shrimp, peeled and deveined

Broth base

45 mlolive oil
200 gyellow onion, finely sliced
250 gfennel bulb, finely sliced, fronds reserved
120 gleek, white part only, finely sliced
20 ggarlic cloves, minced
30 gtomato paste
300 gripe tomatoes, peeled, seeded, and diced
150 mldry white wine
1.2 Lfish stock, hot
0.25 gsaffron threads
2 stripsorange zest
1bay leaf
4 sprigsfresh thyme
8 gfine sea salt
2 gblack pepper
1 gcayenne pepper

Rouille

1egg yolk
1garlic clove, finely grated
5 gDijon mustard
0.05 gsaffron threads, soaked in 15 ml hot water
80 gred bell pepper, roasted, peeled, and chopped
120 mlolive oil
10 mllemon juice
2 gfine sea salt

To serve

160 gbaguette, sliced and toasted
10 greserved fennel fronds, chopped

Instructions

1
Prepare all ingredients before you start: slice the onion, fennel, and leek; mince the garlic; dice the tomatoes; cut the sea bass into large bite-size chunks; check the mussels and discard any cracked ones or any that stay open when tapped. Keep the fish and shellfish chilled until needed. Toast the baguette slices until crisp.
2
Start the broth base. In a wide heavy pot over medium heat, warm the olive oil. Add the onion, fennel, and leek with a pinch of the salt and cook for 8-10 minutes, stirring often, until softened but not browned; gentle sweating builds sweetness without muddying the broth. Add the garlic and cook 30 seconds until fragrant.
3
Stir in the tomato paste and cook for 1 minute to caramelize slightly. Add the diced tomatoes, white wine, saffron, orange zest, bay leaf, thyme, black pepper, and cayenne. Simmer for 2 minutes, then pour in the hot fish stock. Bring to a lively simmer and cook uncovered for 15 minutes, skimming if needed, until the vegetables are fully tender and the broth is aromatic and lightly concentrated.
4
While the broth simmers, make the rouille. In a tall jug or bowl, combine the egg yolk, grated garlic, Dijon mustard, soaked saffron with its liquid, roasted red bell pepper, lemon juice, and salt. Blend, then slowly drizzle in the olive oil until thick and glossy. It should be spoonable, like a loose mayonnaise; if too thick, loosen with 1-2 teaspoons of warm water. Chill until serving.
5
Remove the orange zest, bay leaf, and thyme stems from the broth. Taste and adjust seasoning. Add the mussels, cover, and cook for 3 minutes, shaking the pot once or twice. When they begin to open, add the shrimp and sea bass, gently submerging them in the broth. Simmer uncovered for 3-4 minutes more, just until the shrimp turn pink, the fish flakes at the edges, and the mussels are fully opened. Discard any mussels that remain closed.
6
Rest the bouillabaisse off the heat for 2 minutes so the seafood settles and the saffron perfume blooms. Ladle the broth and seafood into warm shallow bowls. Top with chopped fennel fronds and serve immediately with toasted baguette and rouille alongside, encouraging diners to spread the rouille on the bread or stir a little into the broth.

Nutrition per serving

722 kcal

Calories

56g

Protein

24g

Carbs

42g

Fat

Fiber

Notes

•For a 60-minute version, use good-quality ready fish stock and pre-roasted peeled pepper for the rouille.
•Use a wide pot rather than a deep one so the seafood cooks evenly and the fish pieces stay intact.
•Do not boil the fish hard once added; a gentle simmer keeps sea bass tender and prevents the mussels from toughening.
•If you want an even more traditional depth, add a small piece of dried orange peel or a splash of pastis, but keep it subtle.
•Serve with a simple fennel salad or boiled potatoes if you want a fuller Provençal-style meal.

Background

Bouillabaisse comes from the port city of Marseille, where fishermen originally made it from unsold rockfish simmered with aromatics and saffron. Over time it evolved from a humble boat-side soup into one of Provence's most celebrated dishes, often served with toasted bread and rouille. Modern versions commonly use a mix of fish and shellfish while preserving its signature saffron-fennel character.

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