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Classic Bouillabaisse Recipe

Classic Bouillabaisse Recipe

A fragrant Provençal seafood stew with saffron, fennel, and a rich tomato-wine broth. Serve steaming hot with crusty bread.
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Prep Time: 25 minutes
Cook Time: 45 minutes
Total Time: 1 hour 10 minutes
Servings: 6

Ingredients
 

Main Ingredients

  • 2 tbsp extra-virgin olive oil
  • 1.5 cup chopped yellow onion
  • 1 cup sliced leeks (white and light green parts)
  • 1 cup diced fennel bulb
  • 2.5 tsp minced garlic
  • 2 tbsp tomato paste
  • 2.5 cup crushed tomatoes
  • 1 cup dry white wine
  • 6 cup seafood or fish stock low-sodium if possible
  • 2 tbsp pastis or anise liqueur optional but traditional
  • 0.5 tsp finely grated orange zest
  • 0.25 tsp saffron threads, lightly crushed
  • 1 tsp dried thyme
  • 0.5 tsp smoked paprika optional heat and depth
  • 0.25 tsp red pepper flakes adjust to taste
  • 2 tsp kosher salt plus more to taste
  • 1 tsp freshly ground black pepper
  • 2 cup diced Yukon gold potatoes 1-inch pieces
  • 1.5 lb firm white fish fillets, cut into chunks such as cod, halibut, or snapper
  • 1.5 lb mussels, scrubbed and debearded
  • 1 lb littleneck clams, scrubbed
  • 1 lb large shrimp, peeled and deveined
  • 0.5 cup chopped fresh parsley plus extra for garnish
  • 0.25 cup fresh lemon juice to finish
  • 0.5 lb crusty bread, sliced for serving

Instructions

Preparation Steps

  • Warm the olive oil in a large heavy pot over medium heat.
  • Soften onion, leeks, and fennel with a pinch of salt, stirring until translucent.
  • Stir in garlic and tomato paste. Cook until fragrant and slightly darkened.
  • Deglaze with white wine. Simmer a couple of minutes to reduce slightly.
  • Add crushed tomatoes, stock, pastis, orange zest, saffron, thyme, paprika, and red pepper flakes.
  • Bring to a gentle boil, then add potatoes. Simmer until just tender, about 12–15 minutes.
  • Season the broth with salt and black pepper to taste.
  • Add clams and mussels. Cover and cook until they begin to open, about 5 minutes.
  • Gently nestle in fish and shrimp. Simmer uncovered until fish is opaque, 4–6 minutes.
  • Discard any unopened clams or mussels. Stir in lemon juice and half the parsley.
  • Ladle into warm bowls. Top with remaining parsley and serve with crusty bread.

Notes

Variation: Swap in scallops for some of the shrimp, or add a spoonful of rouille to each bowl. For a brinier note, use a touch of anchovy paste when toasting the tomato paste. To store, chill leftovers within 2 hours and enjoy within 2 days; reheat gently to avoid overcooking the seafood.
This recipe is an original creation inspired by classic Classic Bouillabaisse Recipe flavors. All ingredient ratios and instructions are independently developed.