Bouillabaisse is a classic French seafood stew made with a mix of fresh fish, shellfish, and a flavorful saffron-infused broth. Originally from Marseille, this dish was created by fishermen using the day’s catch.
The rich, aromatic broth is made with tomatoes, garlic, fennel, and white wine, giving it a deep, savory taste. Served with crusty bread and rouille sauce, it’s a warm and comforting meal that feels elegant but is easy to make at home. Whether for a special occasion or a cozy dinner, Bouillabaisse brings the flavors of the sea straight to your table.
Why This Recipe Works
This recipe works because it builds layers of flavor in a simple way. Sautéing garlic, onions, and fennel first gives the broth a rich base, while tomatoes and white wine add brightness. Simmering the broth before adding the seafood ensures that the flavors develop fully without overcooking the delicate fish and shellfish. Saffron gives the dish its signature golden color and subtle, luxurious aroma.
Another reason this recipe is great is its versatility. You can use a variety of fish and shellfish depending on what’s available. The dish is naturally healthy, packed with protein, and low in carbs. Plus, it’s easy to customize—add more spice, use different seafood, or serve it with extra toasted bread. Whether you follow the traditional recipe or make your own version, Bouillabaisse is always a flavorful and satisfying dish.
Ingredients
Fish (White Fish Like Cod, Snapper, or Sea Bass) – The main protein, tender and flaky. Substitute: Salmon or halibut.
Shellfish (Mussels, Clams, or Shrimp) – Adds sweetness and depth to the broth. Substitute: Scallops or crab.
Tomatoes (Fresh or Canned) – Creates a rich, slightly tangy broth. Substitute: Tomato paste mixed with water.
Fennel (Sliced Thinly) – Adds a mild licorice flavor, common in authentic recipes. Substitute: Celery for a similar crunch.
Saffron (A Few Threads) – Gives the broth a golden color and delicate aroma. Substitute: Turmeric for color, though the flavor is different.
Tips
- Use a mix of fish and shellfish for the best flavor.
- Simmer the broth gently to avoid overcooking the seafood.
- Add saffron early to let the flavors develop.
- Serve with crusty bread to soak up the broth.
- Use homemade fish stock for the most authentic taste.
How to Serve
Bouillabaisse is a rich, flavorful seafood stew with a fragrant broth. It is traditionally served with toasted bread and a side of rouille sauce, a garlicky, saffron-infused spread. This dish is perfect for special occasions or a cozy dinner, bringing the flavors of the French coast to your table.
- With Crusty Bread: Serve with warm, toasted baguette slices to dip into the broth.
- With Rouille Sauce: Spread garlicky rouille on bread for extra flavor.
- With a Glass of White Wine: Pair with a crisp white wine like Sauvignon Blanc or Chardonnay.
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Bouillabaisse
Ingredients
- 1 lb white fish cod, snapper, or sea bass, cut into chunks
- ½ lb mussels or clams cleaned
- ½ lb shrimp peeled and deveined
- 3 tomatoes chopped (or 1 can diced tomatoes)
- 1 fennel bulb sliced
- 1 small onion chopped
- 3 cloves garlic minced
- 4 cups fish stock
- 1 cup white wine
- 1 teaspoon saffron threads
- ½ teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon red pepper flakes optional
- 2 tablespoons olive oil
- 1 tablespoon fresh parsley chopped (for garnish)
Instructions
- Sauté the Vegetables: Heat olive oil in a large pot over medium heat. Add onion, fennel, and garlic. Sauté until soft.
- Add Tomatoes & Wine: Stir in the tomatoes, saffron, salt, pepper, and red pepper flakes. Pour in the white wine and let it simmer for 5 minutes.
- Simmer the Broth: Add the fish stock and bring to a gentle boil. Reduce heat and let simmer for 20 minutes.
- Cook the Seafood: Add the fish chunks and shrimp. Cook for 5 minutes, then add mussels or clams. Cover and cook for another 5 minutes until the shells open.
- Serve: Remove from heat and garnish with fresh parsley. Serve hot with crusty bread and rouille sauce.
Nutrition
Notes
• Simmer the broth gently to avoid overcooking the seafood.
• Add saffron early to let the flavors develop.
• Serve with crusty bread to soak up the broth.
• Use homemade fish stock for the most authentic taste.
Make this classic soup at a dinner party for friends and family.