Bouillabaisse Recipe -
Bouillabaisse Recipe
  • READY IN 40 mins


Recipe by  

"This simply prepared fish stew is a classic French recipe from Marseilles. Serve with a slice of hot toast topped with a spoonful of rouille."

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Ingredients Edit and Save

Original recipe makes 12 servings Change Servings
  • PREP

    15 mins
  • COOK

    25 mins

    40 mins


  1. Heat the olive oil in a large saucepan, and add the onions, leeks, chopped tomatoes, and garlic. Cook and stir over a low heat for a few minutes until all vegetables are soft.
  2. Stir in the fennel, thyme, bay leaf, and orange zest. Add shellfish and boiling water; stir to combine. Season to taste with salt and black pepper. Turn up the heat to high, and boil for about 3 minutes to allow the oil and water to combine.
  3. Add fish, and reduce the heat to medium. Continue cooking for 12 to 15 minutes, or until fish is cooked. The fish should be opaque and tender, but still firm. Fish should not be falling apart.
  4. Taste the bouillabaisse and adjust the seasoning. Stir in saffron, and then pour soup into a warmed tureen or soup dishes. Serve immediately.
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Reviews More Reviews

Most Helpful Positive Review
Dec 24, 2003

This recipe is superb. My husband begs me to make this dish at least once a week. If you're a seafood eater, this is a terrific dish for you. Also, I've tried it with and without the saffron to appease varying taste-buds, and both ways are excellent. The only down side to this recipe is that quality seafood can be rough on the pocketbook.

Most Helpful Critical Review
Oct 02, 2006

Pretty disappointing. I hate to say that because I really wanted this to be great, but it wasn't. It was very bland and boring.


34 Ratings

May 20, 2005

What a tasty soup! Must be an east coast recipe and being on the west coast I had to alter a few things as far as seafood. I used fresh cod fillets, clams, prawns, and large scallops. It was great. Make sure you start prepping a little early, it takes a while to chop up and prepare all the ingredients......But it is sooo worth it. :)

Dec 27, 2004

A big hit at my dinner party. I made the soup base the day before and it had a wonderful rich flavour when all the fish was added. Not to mention it made things much easier to have had all the "fiddely" work done.

Nov 04, 2010

This soup had the beginnings of something great...but I made it even better by using an adaptation from an old French neighbor. I used one large can of Roma tomatoes instead of the fresh ones and in place of the broth I used...wait for it...3/4 bottle of a dry but light white wine...chardonnay or sauterne will do nicely! I also added sea scallops a few minutes prior to serving...with just enough time to cook them without making them tough. My boyfriend can't eat mussels so I steamed the mussels in the remaining wine and added them after the fact. I also added a small lobster tail for each guest, to the delight of everyone! Serve this with a first course of squid ink pasta with lemon butter and salmon caviar, a green salad with homemade vinaigrette and French bread and let the compliments begin!

Dec 12, 2003

After chopping up the veggies, the soup was very easy to prepare. It is satisfying and full of flavor. I will be making this soup on a regular basis.

Dec 31, 2005

Had this last night at a dinner party and it was sensational! Crab, lobster, scallops, shrimp, mussels, clams and scallops were used in this dish. Truly magnificent and restaurant worthy!!

Mar 07, 2006

Excellent. I used shrimp, scallops, mussels(in shell), clams(in shell) and grouper cheeks. My fish store, which is on the shore, sells to restaurants and has packs of grouper cheeks just for this purpose. Everyone loved the fish. I used the recipe proportions for 10 for six of us and had very little left over. cse


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  • Calories
  • 365 kcal
  • 18%
  • Carbohydrates
  • 6 g
  • 2%
  • Cholesterol
  • 124 mg
  • 41%
  • Fat
  • 18 g
  • 28%
  • Fiber
  • 1 g
  • 4%
  • Protein
  • 42.9 g
  • 86%
  • Sodium
  • 203 mg
  • 8%

* Percent Daily Values are based on a 2,000 calorie diet.

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