Bouillabaisse Provençal Fish Stew (Printable Version)

A flavorful Provençal fish and shellfish stew with saffron, aromatic vegetables, and savory rouille sauce.

# What You Need:

→ Fish & Seafood

01 - 14 oz firm white fish fillets (e.g., monkfish, sea bass), cut into chunks
02 - 10.5 oz oily fish fillets (e.g., red mullet), cut into chunks
03 - 10.5 oz mussels, cleaned and debearded
04 - 7 oz small shrimp, peeled and deveined
05 - 6 large sea scallops (optional)

→ Vegetables & Aromatics

06 - 2 tbsp olive oil
07 - 1 large onion, finely sliced
08 - 1 large leek (white part only), thinly sliced
09 - 2 fennel bulbs, sliced
10 - 3 garlic cloves, minced
11 - 4 ripe tomatoes, peeled, seeded, and chopped
12 - 1 large carrot, sliced
13 - Zest of 1 orange
14 - 1 bay leaf
15 - 2 sprigs thyme
16 - 1 sprig fresh parsley (plus extra for garnish)
17 - 1/2 tsp saffron threads
18 - 1 tsp fennel seeds
19 - 1/2 tsp black peppercorns
20 - Salt and freshly ground black pepper, to taste

→ Liquids

21 - 3/4 cup dry white wine
22 - 6 1/4 cups fish stock or water

→ For the Rouille

23 - 1 egg yolk
24 - 1 garlic clove, minced
25 - 1 small red chili, seeded and chopped
26 - 1/2 tsp saffron threads, soaked in 1 tbsp warm water
27 - 3.5 fl oz olive oil
28 - 1 tsp Dijon mustard
29 - Salt, to taste

→ To Serve

30 - 1 small baguette, sliced and toasted
31 - Extra olive oil, for drizzling

# How to Make It:

01 - Heat olive oil in a large heavy pot over medium heat. Add onion, leek, fennel, carrot, and garlic. Cook for 8 to 10 minutes until softened without browning.
02 - Stir in tomatoes, orange zest, bay leaf, thyme, parsley, saffron threads, fennel seeds, black peppercorns, salt, and freshly ground black pepper. Cook for 5 minutes to blend flavors.
03 - Pour in white wine and simmer for 2 minutes. Add fish stock or water and bring to a gentle boil. Reduce heat and simmer uncovered for 25 minutes to develop the broth.
04 - Pass the broth through a fine sieve, pressing solids to extract maximum flavor. Discard solids and return broth to the cleaned pot.
05 - Bring broth to a gentle simmer. Add firm white fish pieces first and cook for 5 minutes. Then add oily fish, mussels, shrimp, and scallops if using. Simmer for 5 to 6 minutes until seafood is just cooked and mussels open. Discard any unopened mussels. Adjust seasoning.
06 - Combine egg yolk, garlic, chili, saffron with soaking water, and mustard in a bowl. Whisk until smooth. Slowly drizzle in olive oil while whisking constantly until thick and creamy. Season with salt.
07 - Ladle the stew into warm bowls. Garnish with fresh parsley. Serve with toasted baguette slices drizzled with olive oil and a generous spoonful of rouille on the side.

# Expert Advice:

01 -
  • One pot becomes an entire Mediterranean meal that tastes like you've been cooking all day, even when you haven't.
  • The rouille transforms from a mysterious sauce into your secret weapon for impressing people who think good food is complicated.
  • Every time you make it differently and it somehow gets better, which means you stop stressing about getting it "right."
02 -
  • Don't skip the straining step—it's the difference between homemade bouillabaisse and a muddled seafood soup that tastes like you threw everything in at once.
  • Overcooking the seafood by even a minute turns tender fish into rubber, so set a timer and trust it more than you trust your instincts.
  • The rouille needs patience; rushing the oil will cause it to break, and you'll end up with oily sadness instead of silky glory.
03 -
  • Make the rouille ahead if you want; it actually improves after a day in the fridge and lets you focus on the stew when guests arrive.
  • Toast your baguette slices and brush them with olive oil just before serving so they're crisp on the outside and ready to soak up the magic.
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