🇫🇷 France recipe
Bouillabaisse
The legendary seafood stew of Marseille, bouillabaisse was originally a humble fisherman's soup made from the unsold catch of the day. Today it is an opulent dish featuring a medley of firm-fleshed fish and shellfish simmered in a fragrant saffron and fennel-scented tomato broth, served with garlic-rubbed croutons and rouille.
Prep30 mins
Cook45 mins
Serves6
Difficultyhard
Ingredients
- 1kg mixed firm white fish fillets (such as monkfish, sea bass, John Dory), cut into large chunks
- 500g mussels, scrubbed and debearded
- 250g large prawns, shell on
- 1 large fennel bulb, thinly sliced, fronds reserved
- 1 large yellow onion, diced
- 4 cloves garlic, minced
- 400g canned whole peeled tomatoes, crushed by hand
- 500g waxy potatoes (such as Charlotte or Yukon Gold), peeled and cut into 3cm chunks
- 200ml dry white wine
- 1 litre fish stock
- Large pinch of saffron threads (about 0.25g)
- 2 strips orange zest (about 5cm each)
- 3 tablespoons extra virgin olive oil
- Salt and freshly ground black pepper
- Crusty baguette slices, toasted, for serving
- Rouille (garlic-saffron mayonnaise) for serving
Method
10 step-by-step instructions with timers and hands-free Cook Mode narration, in the OriginEats app.
- Portion scaling for any number of servings
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Nutrition per serving
- Calories
- 232
- Protein
- 31.9 g
- Carbs
- 5.1 g
- Fat
- 8.6 g
