Bouillabaisse Recipe
User Reviews
5
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Prep Time
20 mins
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Cook Time
1 hr
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Total Time
1 hr 20 mins
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Servings
6
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Calories
558 kcal
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Course
Main Course
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Cuisine
French
Bouillabaisse Recipe
Description
The Bouillabaisse Recipe begins with preparing a rich seafood stock using fish heads, bones, shrimp shells, and vegetables, infused with saffron and fresh herbs to build depth. This stock forms the base of the stew, bringing an oceanic brightness.
Onions, leeks, fennel, and garlic sauté in olive oil, then simmer with crushed tomatoes and the seafood stock to create a savory broth. The mussels, clams, fish, and shrimp are added in succession, cooking until just tender and the shellfish open. The combination delivers a complex layering of textures—from tender fish to tender shellfish—with a broth that balances herbal and tomato notes.
Traditionally served with toasted bread and rouille, a garlicky, spicy mayonnaise-based sauce enhanced by roasted red peppers and cayenne, the dish offers contrasting textures and flavors. The rouille complements the stew's seafood richness and can be spread on the bread or added directly to the stew.
Discarding unopened shellfish ensures food safety, and using fish trimmings for stock imparts authenticity. The recipe can be adapted using prepared seafood stock when fresh trimmings are unavailable.
Ingredients
For the seafood stock
- 2 pounds shrimp shells
- 2 pounds fish heads
- 2 pounds fish bones
- 2 pounds seafood trimmings
- 1/2 onion cut into wedges
- 1 carrot peeled and cut into 1 inch pieces
- 1 talk celery cut into 1 inch pieces
- 1 teaspoon salt
- 1 trip orange zest 2-3 inches
- 8 cups water
- 8 ounces clam juice
- 1/2 teaspoon saffron threads
- 3 prigs thyme fresh
- 3 prigs parsley fresh
- 1 bay leaf
For the bouillabaisse
- 3 tablespoons olive oil
- 3/4 cup yellow onion finely diced
- 3/4 cup leek light green and white parts, sliced
- 1/2 cup fennel bulb diced
- 1 tablespoon garlic minced
- 15 ounce can crushed tomatoes preferably San Marzano brand
- 2 teaspoons kosher salt
- 1/2 teaspoon black pepper
- 1 pound mussels scrubbed and debearded
- 1 pound clams scrubbed
- 2 pounds white fish at least two varieties such as halibut, cod, snapper, sole or monkfish
- 1 pound Shrimp medium to large size
- 2 tablespoons parsley chopped
- parsley optional, parsley sprigs and lemon wedges for serving
- lemon optional, parsley sprigs and lemon wedges for serving
- bread toasted if desired, for serving
For the rouille
- 1 tablespoon seafood stock recipe above
- 1 teaspoon garlic chopped
- 1/4 teaspoon cayenne pepper
- 1/2 cup breadcrumbs soft white
- 1/4 cup roasted red pepper jarred is fine
- 1/2 teaspoon kosher salt
- 1/2 cup mayonnaise
Instructions
For the seafood stock
- Place all of the stock ingredients in a large pot. Bring to a simmer. Cook for 30-45 minutes. Strain and reserve for later use. You will need 8 cups of the stew and 1 tablespoon for the rouille.
For the bouillabaisse
- Wipe out the pot with a paper towel. Heat the olive oil in the pot over medium heat.
- Add the onion, leeks and fennel and cook for 4-5 minutes or until softened.
- Add the garlic and cook for 30 seconds, stirring constantly.
- Add the crushed tomatoes, reserved 8 cups of seafood stock, salt and pepper to the pot, then bring to a simmer.
- Cook for 5-7 minutes, stirring occasionally.
- Add the mussels and clams to the pot and cook for 4 minutes.
- Add the fish and shrimp, then cook for another 4 minutes or until seafood is opaque and cooked through, and mussels and clams have opened.
- Discard any mussels and clams that do not open during the cooking process.
- Sprinkle with parsley, then serve with toasted bread and rouille. Garnish with parsley and lemon if desired.
For the rouille
- Place all the ingredients in a food processor or blender. Blend until a smooth sauce forms.
Notes
- Use fish trimmings and shrimp shells from your fishmonger to make a flavorful seafood stock.
- If fresh trimmings are unavailable, substitute 8 cups of prepared seafood stock and clam juice.
- Discard any mussels or clams that do not open after cooking to ensure safety.
- Choose shell-on shrimp for better flavor in the stew.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 558 kcal
% Daily Value*
| Calories | 558kcal | 28% |
| Carbohydrates | 18g | 6% |
| Protein | 54g | 108% |
| Fat | 30g | 46% |
| Saturated Fat | 5g | 25% |
| Trans Fat | 1g | 50% |
| Cholesterol | 280mg | 93% |
| Sodium | 856mg | 36% |
| Potassium | 1066mg | 23% |
| Fiber | 3g | 12% |
| Sugar | 7g | 14% |
| Vitamin A | 2475IU | 50% |
| Vitamin C | 27mg | 30% |
| Calcium | 212mg | 21% |
| Iron | 6mg | 33% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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