Bouillabaisse

Name: Bouillabaisse
Cook time: 75 min
Total time: 75 min
Yield: 6 servings
Cuisine: French
Ingredients: 2 kg Assorted Firm Mediterranean White Fish, rascasse/scorpionfish, gurnard, conger eel, monkfish; cleaned and cut into large chunks; include heads/bones for broth; 2 Onions, sliced; 2 Leeks, white and light green parts, sliced; 1 bulbs of Fennel Bulb, sliced; reserve fronds for garnish if available; 4 Tomatoes, peeled, seeded, chopped; or 400 g canned whole tomatoes, crushed; 6 cloves of Garlic, sliced; 1 strips of Orange Peel, about 6–8 cm, no white pith; 2 leaves of Bay Leaf; 4 sprigs of Thyme; 1 tsp Fennel Seeds, lightly crushed; 8 peppercorns of Black Peppercorns; 0g Saffron Threads, a generous pinch; 6 tbsp Olive Oil; 2 l Water, enough to generously cover fish and aromatics; 4 medium Waxy Potatoes, peeled and cut into thick rounds; 1 small Boiled Potatoes, about 50 g; you can take from the soup, cooled; 3 cloves of Garlic, finely grated; 0g Saffron Threads, infused in 1 tbsp hot fish broth; 1 Egg Yolks, fresh; 1/2 tsp Espelette Pepper, or cayenne; 120ml Olive Oil; 1 tbsp Lemon Juice; 1 Baguettes, cut into 12–18 thin slices; 3 tbsp Olive Oil; 1 cloves of Garlic, halved, for rubbing; Some Sea Salt, to taste; Some Sea Salt, to taste

Bouillabaisse is a fragrant Provençal fish stew bursting with saffron, fennel and bright tomato flavors, paired with tender potatoes and crusty bread. This rustic, warming dish showcases firm Mediterranean white fish in a golden, aromatic broth, finished with a rich, garlicky rouille for spreading on toast. Perfect for a relaxed dinner that feels both elegant and comforting.

Bouillabaisse is a fragrant Provençal fish stew bursting with saffron, fennel and bright tomato flavors, paired with tender potato... Show more

Traditional French Recipe

Health Grade

A · Excellent

Rating

4.2

Time

1 hr10 min

Price

4,27 €

Calories

935 kcal

healthy

one pot

high protein

low carb

Method

Prep the ingredients

Pat the Assorted Firm Mediterranean White Fish dry, and if it is not already cut, chop the flesh into large chunks while keeping the heads and bones for the broth. Slice the Onion, the white and light green parts of the Leeks, and the Fennel Bulb. Peel, seed, and chop the Tomatoes if they are fresh; if you are using canned whole tomatoes, crush them well. Slice 6 cloves of Garlic for the soup, finely grate 3 cloves for the rouille, and leave 1 clove halved for the croutons. Trim a 6–8 cm strip of Orange Peel with no white pith, peel the Waxy Potatoes into thick rounds, lightly crush the Fennel Seeds and Black Peppercorns, and keep the Bay Leaves and Thyme nearby. Cut the Baguette into 12–18 thin slices and set them aside for the croutons. If your fennel has fronds, save a few for garnish.

Build the broth

Warm 6 tbsp Olive Oil in a large pot over medium heat. Add the onion, leeks, fennel, and a generous pinch of Sea Salt, and cook, stirring often, until softened but not browned, about 8 minutes. Stir in the sliced garlic you set aside, tomatoes, orange peel, bay leaves, thyme, crushed fennel seeds, black peppercorns, and a generous pinch of Saffron Threads; cook for 2 minutes more until fragrant. Add the fish heads and bones, pour in 2 l Water, and bring the pot to a gentle boil. Lower the heat and simmer for 20 minutes, skimming off any foam that rises.

Toast croutons

While the broth simmers, heat 3 tbsp olive oil in a skillet over medium heat. Fry the baguette slices in batches, turning once, until crisp and deep golden on both sides, about 2 minutes per side. Rub the hot bread with the halved garlic clove so the flavor sinks in.

Finish the soup

Lift out the fish heads and bones, then strain the broth through a sieve into a clean pot for a clear, silky soup. Return the broth to the heat, add the potato rounds, and simmer until they are just tender, about 12 minutes. Scoop out about 50 g of potato and set it aside to cool for the rouille, then add the fish chunks and cook gently until opaque and just cooked through, about 5 minutes more. Taste and adjust with a little sea salt, keeping the heat low so the fish stays in big, tender pieces.

Make the rouille

Mash the cooled Boiled Potatoes you saved from the soup until smooth. Stir in the grated garlic you set aside, a pinch of saffron steeped in 1 tbsp hot fish broth for 1 minute, the Egg Yolk, the Espelette Pepper, and a little Lemon Juice to make a thick paste. Whisk in 120 ml olive oil drop by drop at first, then in a thin steady stream, until the rouille turns pale, glossy, and spoonable; season with sea salt.

Serve bouillabaisse

Ladle the bouillabaisse into warm bowls with plenty of broth, fish, and potatoes. Set the croutons on top or on the side, and spoon the rouille over them or stir a little into the soup at the table. Finish with any reserved fennel fronds, and serve right away while everything is steaming.

Ingredients

Method

For 6 servings

Adjust servings

For the soup and fish

2 kg Assorted Firm Mediterranean White Fish, rascasse/scorpionfish, gurnard, conger eel, monkfish; cleaned and cut into large chunks; include heads/bones for broth
2 Onions, sliced
2 Leeks, white and light green parts, sliced
1 bulbs of Fennel Bulb, sliced; reserve fronds for garnish if available
4 Tomatoes, peeled, seeded, chopped; or 400 g canned whole tomatoes, crushed
6 cloves of Garlic, sliced
1 strips of Orange Peel, about 6–8 cm, no white pith
2 leaves of Bay Leaf
4 sprigs of Thyme
1 tsp Fennel Seeds, lightly crushed
8 peppercorns of Black Peppercorns
0g Saffron Threads, a generous pinch
6 tbsp Olive Oil
2 l Water, enough to generously cover fish and aromatics
Some Sea Salt, to taste

Potatoes (commonly served in Marseille)

4 medium Waxy Potatoes, peeled and cut into thick rounds

For the rouille

1 small Boiled Potatoes, about 50 g; you can take from the soup, cooled
3 cloves of Garlic, finely grated
0g Saffron Threads, infused in 1 tbsp hot fish broth
1 Egg Yolks, fresh
1/2 tsp Espelette Pepper, or cayenne
120ml Olive Oil
1 tbsp Lemon Juice
Some Sea Salt, to taste

Croutons

1 Baguettes, cut into 12–18 thin slices
3 tbsp Olive Oil
1 cloves of Garlic, halved, for rubbing

🧂 Plus ~10g of salt

Nutrition

Per Serving.

Calories

935 kcal

47% of Daily kcal

Protein

76 g

100% RDI

Fat

45 g

7.3g sat fat

Carbs

60 g

22% RDI

Sugar

9.1 g

18% RDI

Fiber

7.8 g

26% RDI

Salt

0.6 g

12% RDI

Quality Profile

Scored against dietary guidelines.
Tap rows for a deeper breakdown.

Composite score - weighted by current nutrition science

A · 8.4 / 10

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