french bouillabaisse

Simple & Flavorful!

Bouillabaisse is easy to make at home, prepared with fennel, saffron, white wine, garlic, and plenty of delicious seafood.  This fragrant fish stew is a tried-and-true classic.

what kind of fish should i use?

Traditionally, French cooks made this soup with a variety of different fish that might be available at the time of cooking, along with a few shellfish as well.  This recipe suggests halibut filets, scallops, shrimp, and mussels, but you can substitute other fish that works best for your location and budget.

What You'll Need

Olive Oil and Butter Fennel Onion Garlic Spices and Herbs White Wine Clam Juice Diced Tomatoes Seafood Salt & Pepper Garnishes Baguette Slices

Cook the Aromatics


Heat the olive oil in a Dutch oven and cook the onion and fennel until softened.  Add the garlic and spices for about 20 seconds.

Add the liquids


Stir in the white wine and let it reduce for about a minute.  Add the clam juice, tomatoes, and bay leaves, simmering for 10 minutes.

Add the Halibut


After simmering, the liquid should be reduced by about half.  Add the halibut pieces, cover and cook for 2 minutes.

Add Mussels and Scallops


Arrange the mussels and scallops in the pot alongside the halibut.  Cover and cook over medium-low heat for 3 minutes.

Add the Shrimp


Uncover the pot and scatter in the shrimp.  Cover and cook for 2-or 3 minutes more, or until the seafood is all cooked through.

Finish the Dish


Discard the bay leaves and any unopened mussels.  Garnish with fresh herbs, then ladle into bowls and serve with baguette slices.

want to try some more seafood recipes?