Bouillabaisse — Provençal Fish Stew
Marseille's legendary fish stew: a fragrant broth built on fennel, tomato, saffron and orange zest, in which a mix of fish (and often shellfish) is gently poached. Traditionally served in two courses — the saffron broth with rouille-topped croutons first, then the fish — it began as a fishermen's dish made from the day's unsold catch, and became a glory of Provençal cooking.
Build a broth by softening leek, onion and fennel in olive oil, adding garlic, tomato, orange zest, saffron, a bay leaf and thyme, then simmering with fish stock (ideally made from the fish bones and heads). Add the firmest fish first and the most delicate (and any shellfish) last, poaching gently so they stay intact. Serve the saffron broth with toasted croutons spread with garlicky rouille, then the fish — or all together in deep bowls.
- A good fish stock — ideally from the bones and heads — is the foundation of the broth.
- Saffron, fennel and orange zest give bouillabaisse its unmistakable Provençal perfume.
- Add the fish by firmness, poaching gently and briefly so the pieces stay whole and tender.
Equipment
- Large pot
- Sieve (for stock)
- Toaster/grill (for croutons)
Ingredientes
Broth
- 1 leek, 1 onion, 1 fennel bulb, sliced
- 45 ml olive oil
- 4 garlic cloves; 3 tomatoes, chopped
- Strip of orange zest; pinch of saffron
- Bay leaf, thyme, fennel seeds
- 1.5 L fish stock
Fish & to serve
- 1.2 kg mixed fish (firm + delicate), in chunks, + mussels/prawns optional
- Croutons (sliced baguette, toasted)
- Rouille (garlic-saffron-chilli mayo)
Preparação
- PASSO01
Soften the leek, onion and fennel in the olive oil until sweet, then add the garlic, tomatoes, orange zest, saffron, bay, thyme and fennel seeds and cook a few minutes.
- PASSO02
Pour in the fish stock, season, and simmer 20–25 minutes to build a fragrant, saffron-gold broth. (For a smooth soup, blend and strain; for a rustic stew, leave it.)
- PASSO03
Toast slices of baguette. Stir up a rouille — a garlicky saffron-and-chilli mayonnaise — to spread on them.
- PASSO04
Bring the broth to a gentle simmer and add the fish by firmness: the firmest pieces first, then more delicate fish and any shellfish, poaching gently just until cooked, 6–10 minutes total. Don't boil hard or stir much, so the fish stays intact.
- PASSO05
Traditionally serve the broth first with rouille-topped croutons, then the fish — or ladle broth and fish together into deep bowls, with the croutons and rouille alongside.
Make ahead
Make the saffron broth and the rouille ahead (both improve and the broth freezes well). Poach the fish fresh just before serving so it stays tender and intact.
Storage
Best eaten fresh, as poached fish doesn't reheat well. The broth keeps 3 days refrigerated and freezes — make it ahead and poach fresh fish to serve. Rouille keeps 3 days refrigerated.
Variations
Bourride
A related Provençal white fish stew thickened and enriched with aïoli instead of served with rouille.
Simplified
Use good fish stock and a mix of fillets for an easier weeknight bouillabaisse.
With shellfish
Add mussels, clams and prawns for a more luxurious, seafood-rich pot.
Serve with
Nutrition per serving
Nutrition values are estimates based on the metric measurements. Adjust as needed.
Perguntas frequentes
What fish should I use for bouillabaisse?
Traditionally a mix of Mediterranean rockfish, but the principle matters more than the exact species: use several kinds of fish of varying firmness (e.g. monkfish, gurnard, sea bass, snapper), and often shellfish. A mix gives depth. Add the firmest first and delicate fish last so everything finishes together.
What is rouille?
Rouille ('rust', for its colour) is a garlicky Provençal sauce — a saffron-and-chilli-spiked mayonnaise (sometimes thickened with bread) — spread on toasted croutons and floated on the broth. It's an essential accompaniment that adds richness and a garlicky kick to each spoonful.
Why serve it in two courses?
Traditionally the fragrant saffron broth is served first, with rouille-topped croutons, followed by the poached fish as a second course. It lets you savour the broth and the fish separately. At home you can absolutely serve them together in deep bowls — both are authentic.
How do I keep the fish from falling apart?
Poach it gently — bring the broth to a bare simmer, add the fish by firmness, and don't boil hard or stir much. The fish should cook in just a few minutes; overcooking or vigorous bubbling breaks it up. Lift the pieces out carefully when serving.
Do I need to make fish stock from scratch?
It makes a real difference — a stock simmered from fish bones and heads (with the aromatics) gives bouillabaisse its depth. If that's not possible, a good-quality fish stock works; avoid bland stock cubes, which leave the broth thin. The broth is the heart of the dish.
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