French Bouillabaisse Recipe | Traditional Fish Stew of France

Bouillabaisse is a traditional French fish stew hailing from the port city of Marseille. This hearty French Bouillabaisse dish is a flavorful blend of various kinds of fish, shellfish, tomatoes, onions, garlic, herbs and spices, simmered in a broth typically enhanced with saffron. It's often served with crusty bread or a side of rouille, a garlicky mayonnaise, adding a delightful richness to the meal. French Bouillabaisse not only tantalizes the taste buds but also carries with it a cultural legacy, reflecting the coastal influences of Mediterranean cuisine.

Here is a traditional recipe for French Bouillabaisse:

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Ingredients of French Bouillabaisse:

For the broth:

• 2-3 pounds mixed fish (like red snapper, sea bass, cod), cleaned and cut into chunks
• 1chopped onion
• 2-3 minced cloves of garlic
• 1 sliced fennel bulb
• 2-3 chopped tomatoes
• 1 cup dry white wine
• 6 cups fish or vegetable stock
• A pinch of saffron threads
• Bouquet garni (a bundle of fresh herbs like thyme, parsley, and bay leaves tied together)

For the stew:

• 1/4 cup olive oil
• 1 thinly sliced onion
• 2-3 minced garlic cloves
• 1 sliced fennel bulb
• 1 cup diced tomatoes
• 1/2 cup dry white wine
• Salt and pepper to taste
• Fresh mixed seafood (mussels, clams, shrimp)
• Slices of crusty bread
• Rouille (optional, for serving)

Instructions of Making French Bouillabaisse:

Prepare the broth:

• Heat some olive oil in a large stockpot. Add onions, garlic, fennel, and tomatoes. Cook until softened. Add fish chunks, wine, stock, saffron, and bouquet garni. Bring all these to a boil and after that reduce heat and simmer it for about 30-40 minutes.

Strain the broth: 

• Remove the fish chunks and strain the broth through a fine-mesh sieve, pressing down on solids to extract all the liquid. Discard the solids and keep the strained broth warm on low heat.

Make the stew:

• In another pot, heat olive oil. Add sliced onions, garlic, and fennel. Cook until softened. Add diced tomatoes and cook for a few minutes. Pour in white wine   to it and let it simmer for a few minutes. Season with salt and pepper.

Add seafood:

• Add the strained broth to the pot with the tomato mixture. Bring it to a simmer. Add the seafood, starting with the shellfish and followed by the fish chunks. Cook until the seafood is cooked through and the shellfish have opened.

Serving of French Bouillabaisse:

• Serve the bouillabaisse into a bowls and make sure to distribute the seafood evenly. Serve with slices of crusty bread and rouille on the side.

Enjoy this delightful Bouillabaisse, a dish rich in flavors and perfect for sharing with friends and family!

Recipe Card

Cuisine: French, Prep Time: 25minutes, Cook Time: 40minutes, Total Time:1hour 5minutes, Servings: 6 servings