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Nutrition Facts

Per serving. If servings isn't set, the recipe counts as 4.

Calories 750kcal 37%
Fat 35g 53%
Saturated Fat 7g 35%
Carbohydrates 40g 13%
Fiber 5g 20%
Sugar 15g 30%
Protein 50g 100%
Cholesterol 150mg 50%
Sodium 1,200mg 50%

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

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Real Bouillabaisse (Bouillabaisse Marseillaise)

Name: Real Bouillabaisse (Bouillabaisse Marseillaise)
Prep time: 30 min
Cook time: 170 min
Total time: 200 min
Yield: 8
Ingredients: For the Broth:; 1/2 cup (120ml) extra-virgin olive oil; 1 large yellow onion (12 ounces; 340g), diced; 1 large leek (1 pound; 450g), washed of any grit and diced; 1 medium fennel bulb (8 ounces; 225g), cored and diced; 5 medium cloves garlic, crushed; 1/2 teaspoon whole fennel seeds; 2 large pinches saffron threads; One (2-inch) strip zest from 1 orange; Large pinch cayenne pepper or other red chili powder; 2 sprigs thyme; 2 tablespoons (30ml) tomato paste; 6 plum tomatoes (1 1/4 pounds; 565g), cored, seeded, and diced; 2 pounds (900g) whole fish or fish bones and heads; 2 cups (475ml) dry white wine; 1/4 cup (60ml) Pernod or pastis (optional); 2 quarts (1.9L) boiling water, or more as needed; 2 sprigs fresh flat-leaf parsley; 1 bay leaf; Kosher or sea salt and freshly ground black pepper; For the Rouille :; 2 medium cloves garlic; 1/4 cup crumbled stale bread or panko bread crumbs (1/2 ounce; 15g); Large pinch cayenne pepper or other red chili powder; Pinch saffron threads; 1 large egg yolk; Kosher or sea salt; 1/2 cup (120ml) extra-virgin olive oil; To Finish:; 3 to 5 pounds (1.3 to 2.25kg) mixed whole and/or filleted fish

Prep 30m

Cook 2h 50m

Total 3h 20m

This Real Bouillabaisse recipe captures the essence of the traditional fisherman's stew from Provence. With its rich, flavorful broth made of fish bones and heads, saffron, and aromatic vegetables, combined with fresh seafood and a spicy rouille, this dish is a true taste of the Mediterranean.

Bouillabaisse

Bouillabaisse Recipe

Seafood Bouillabaisse

What Is Bouillabaisse

Ingredients

8 servings

For The Broth

1/2 cup (120ml) extra-virgin olive oil

1 large yellow onion (12 ounces; 340g), diced

1 large leek (1 pound; 450g), washed of any grit and diced

1 medium fennel bulb (8 ounces; 225g), cored and diced

5 medium cloves garlic, crushed

1/2 teaspoon whole fennel seeds

2 large pinches saffron threads

One (2-inch) strip zest from 1 orange

Large pinch cayenne pepper or other red chili powder

2 sprigs thyme

2 tablespoons (30ml) tomato paste

6 plum tomatoes (1 1/4 pounds; 565g), cored, seeded, and diced

2 pounds (900g) whole fish or fish bones and heads

2 cups (475ml) dry white wine

1/4 cup (60ml) Pernod or pastis (optional)

2 quarts (1.9L) boiling water, or more as needed

2 sprigs fresh flat-leaf parsley

1 bay leaf

Kosher or sea salt and freshly ground black pepper

For The Rouille

2 medium cloves garlic

1/4 cup crumbled stale bread or panko bread crumbs (1/2 ounce; 15g)

Large pinch cayenne pepper or other red chili powder

Pinch saffron threads

1 large egg yolk

Kosher or sea salt

1/2 cup (120ml) extra-virgin olive oil

To Finish

3 to 5 pounds (1.3 to 2.25kg) mixed whole and/or filleted fish

1 pound (450g) mussels and/or crabs (optional; see note)

Kosher or sea salt

Baguette toasts, for serving

Steps

View steps on seriouseats.com or by saving the recipe to your personal library.

Nutrition Facts

Per serving. If servings isn't set, the recipe counts as 4.

Calories 750kcal 37%
Fat 35g 53%
Saturated Fat 7g 35%
Carbohydrates 40g 13%
Fiber 5g 20%
Sugar 15g 30%
Protein 50g 100%
Cholesterol 150mg 50%
Sodium 1,200mg 50%

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

Nutrition Facts

Real Bouillabaisse (Bouillabaisse Marseillaise)

Ingredients

For The Broth

For The Rouille

To Finish

Steps

Nutrition Facts

Comments