This French Bouillabaisse is a comforting and flavorful Provençal seafood soup made with fresh fish, shellfish, aromatic vegetables, and fragrant saffron. It feels special enough for guests yet simple enough to prepare at home, delivering a rich Mediterranean taste in every spoonful.
Why You’ll Love This Recipe
This recipe is easy to follow and does not require complicated techniques.
It highlights the natural flavors of fresh seafood with simple ingredients.
The broth is rich, warming, and deeply satisfying.
It is flexible and can be adapted to the seafood you have available.
Perfect for family dinners or special occasions without feeling overwhelming.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the bouillabaisse:
1 lb sea bass fillets, cut into large chunks
1 lb mussels, scrubbed and debearded
1 lb squid, cleaned and sliced into rings
3 tablespoons olive oil
1 large fennel bulb, finely chopped
1 leek, white and light green parts only, chopped
1 large onion, chopped
3 garlic cloves, finely chopped
2 large ripe tomatoes, diced
1 teaspoon saffron threads
1 teaspoon orange zest
6 cups fish stock or clam broth
1 teaspoon salt
1/2 teaspoon black pepper
For the rouille:
1/2 cup mayonnaise
1 garlic clove, minced
1 teaspoon lemon juice
1 small pinch cayenne pepper
Directions
Rinse the mussels under cold water and discard any that do not close when tapped. Set aside.
Heat the olive oil in a large pot over medium heat.
Add the fennel, leek, onion, and garlic. Cook for about 5 minutes, stirring often, until softened and fragrant.
Stir in the tomatoes, saffron, orange zest, salt, and black pepper. Cook for 2 to 3 minutes to allow the flavors to blend.
Pour in the fish stock and bring to a gentle boil. Reduce the heat and simmer for 15 minutes.
Add the sea bass and squid to the pot and simmer for 5 minutes.
Add the mussels, cover the pot, and cook for another 5 to 7 minutes until the mussels open and the fish is tender. Discard any unopened mussels.
In a small bowl, mix the mayonnaise, garlic, lemon juice, and cayenne pepper until smooth.
Ladle the soup into bowls and top with a spoonful of rouille. Serve immediately with crusty bread.
You can replace sea bass with cod, haddock, or halibut.
Add shrimp or firm white fish if available.
Use lemon zest instead of orange zest for a brighter flavor.
Add a pinch of fennel seeds if fresh fennel is unavailable.
Make it spicier with an extra pinch of cayenne or chili flakes.
Storage/Reheating
Bouillabaisse is best enjoyed fresh.
Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
Reheat gently over low heat to avoid overcooking the seafood.
Avoid boiling when reheating, as it can make the fish tough.
FAQs
What is bouillabaisse?
Bouillabaisse is a traditional seafood soup from southern France, known for its aromatic broth and mix of fish and shellfish.
Can I make this without saffron?
Yes, you can omit saffron or use a small pinch of turmeric for color, though the flavor will be different.
Can I use frozen seafood?
Yes, but make sure it is fully thawed and well drained before cooking.
What fish works best for this recipe?
Firm white fish such as sea bass, cod, or halibut works very well.
Do I have to use mussels?
No, you can replace them with other shellfish or leave them out entirely.
Is bouillabaisse spicy?
Traditionally it is not very spicy, but you can adjust the heat to your taste.
Can I prepare this ahead of time?
You can prepare the broth a few hours ahead and reheat it before adding the seafood.
What should I serve with bouillabaisse?
Crusty bread is essential, especially with the rouille sauce.
Can I make it thicker?
For a thicker soup, reduce the broth slightly or add more vegetables.
Is this recipe suitable for special occasions?
Yes, it feels elegant and impressive while still being easy to prepare.
Conclusion
This French Bouillabaisse recipe brings the warmth and flavors of Provence into your kitchen. With fresh seafood, aromatic vegetables, and a rich saffron-infused broth, it is both comforting and elegant. Whether for a family meal or a special gathering, this dish is sure to impress while remaining simple and approachable.
This French Bouillabaisse is a flavorful Provençal seafood soup made with fish, mussels, squid, and a saffron-infused broth. It’s comforting yet elegant, perfect for family meals or special occasions.
Ingredients
1 lb sea bass fillets, cut into large chunks
1 lb mussels, scrubbed and debearded
1 lb squid, cleaned and sliced into rings
3 tablespoons olive oil
1 large fennel bulb, finely chopped
1 leek, white and light green parts only, chopped
1 large onion, chopped
3 garlic cloves, finely chopped
2 large ripe tomatoes, diced
1 teaspoon saffron threads
1 teaspoon orange zest
6 cups fish stock or clam broth
1 teaspoon salt
1/2 teaspoon black pepper
1/2 cup mayonnaise (for rouille)
1 garlic clove, minced (for rouille)
1 teaspoon lemon juice (for rouille)
1 small pinch cayenne pepper (for rouille)
Instructions
Rinse mussels under cold water and discard any that remain open when tapped. Set aside.
Heat olive oil in a large pot over medium heat.
Add fennel, leek, onion, and garlic. Cook for 5 minutes until softened.
Stir in tomatoes, saffron, orange zest, salt, and pepper. Cook for 2–3 minutes.
Pour in fish stock and bring to a gentle boil. Simmer for 15 minutes.
Add sea bass and squid, simmer for 5 minutes.
Add mussels, cover, and cook 5–7 minutes until they open. Discard unopened ones.
In a small bowl, mix mayonnaise, garlic, lemon juice, and cayenne pepper to make the rouille.
Ladle soup into bowls, top with a spoonful of rouille, and serve with crusty bread.
Notes
Sea bass can be swapped with cod, haddock, or halibut.
Use thawed frozen seafood if fresh is unavailable.
Make the broth ahead, then add seafood just before serving.
Turmeric can substitute saffron for color, though flavor differs.
Do not boil when reheating to preserve seafood texture.
