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Bouillabaisse – Classic Mediterranean Seafood Soup

A traditional French seafood soup from Marseille featuring saffron-infused broth, fresh fish, and shellfish.
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Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Servings: 4 bowls
Course: Main Course, Soup
Cuisine: French, Mediterranean
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

Soup Base
  • 3 tbsp olive oil
  • 1 yellow onion chopped
  • 1 leek sliced
  • 1 fennel bulb sliced
  • 3 cloves garlic minced
  • 2 tbsp tomato paste
  • 2 cups fresh tomatoes chopped
  • 1 bay leaf
  • 1 tsp fresh thyme
  • 0.25 tsp saffron threads
  • 4 cups seafood stock
  • 0.5 cup dry white wine
Seafood
  • 1 lb white fish fillets cut into chunks
  • 0.5 lb oily fish cut into chunks
  • 1 lb mussels cleaned
  • 0.5 lb shrimp peeled and deveined

Equipment

  • Large heavy-bottomed pot
  • Cutting board
  • Chef’s knife
  • Ladle

Method
 

  1. Heat olive oil in a large pot over medium heat. Sauté onion, leek, and fennel until soft.
  2. Add garlic and tomato paste, cooking until fragrant.
  3. Stir in tomatoes, bay leaf, thyme, and saffron.
  4. Pour in white wine and simmer briefly.
  5. Add seafood stock and simmer to develop flavor.
  6. Add fish in stages, followed by mussels and shrimp.
  7. Cook until seafood is just done and mussels open.
  8. Serve hot with bread and optional rouille.

Notes

Use the freshest seafood available and avoid overcooking.