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Bouillabaisse – Classic Mediterranean Seafood Soup

A traditional Provençal seafood soup with saffron-infused broth, fresh fish, and shellfish.
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Prep Time 25 minutes
Cook Time 40 minutes
Total Time 1 hour 5 minutes
Servings: 4 bowls
Course: Main
Cuisine: French, Mediterranean
Calories: 320

Ingredients
  

Soup Base
  • 3 tbsp olive oil
  • 1 yellow onion chopped
  • 1 leek sliced
  • 1 fennel bulb chopped
  • 4 cloves garlic minced
  • 2 tbsp tomato paste
  • 2 cups tomatoes chopped
  • 1 strip orange peel
  • 1 bay leaf
  • 2 sprigs fresh thyme
  • 1 pinch saffron threads
  • 0.5 cup dry white wine
  • 5 cups fish stock
Seafood
  • 12 oz firm white fish cut into chunks
  • 8 oz shrimp peeled and deveined
  • 1 lb mussels cleaned

Equipment

  • Large soup pot
  • Cutting board
  • Chef’s knife
  • Ladle

Method
 

  1. Heat olive oil in a large pot over medium heat. Add onion, leek, and fennel; cook until softened.
  2. Stir in garlic and tomato paste; cook briefly until fragrant.
  3. Add tomatoes, orange peel, bay leaf, thyme, and saffron.
  4. Pour in white wine and simmer until slightly reduced.
  5. Add fish stock, season, and simmer uncovered for 20 minutes.
  6. Add fish pieces and cook gently for 3–4 minutes.
  7. Add shrimp and mussels, cover, and cook until mussels open.
  8. Adjust seasoning, garnish, and serve hot.

Notes

Serve with rouille and crusty bread for an authentic experience.