A delectable gourmet dish featuring mussels and clams in a savory sauce, perfect for seafood lovers.

Provençal seafood stew with saffron, fennel, and rouille

French Bouillabaisse

Name: French Bouillabaisse
Prep time: 25 min
Cook time: 35 min
Total time: 1 h
Yield: About 10 cups
Cuisine: Mediterranean, French
Ingredients: 1 pound firm white fish (halibut, sea bass), cut into chunks; 1/2 pound large shrimp, shell on; 1 pound mussels, scrubbed; 1 bulb fennel, sliced, fronds reserved; 1 can (14 oz) diced tomatoes; 4 cups fish or seafood stock; Large pinch of saffron threads; 1/4 cup Pernod or pastis (optional); 4 cloves garlic, minced; 1 baguette, sliced and toasted, for serving

1hHard

Prep Time

25 min

Cook Time

35 min

Total Time

1 hr

Servings

About 10 cups

Difficulty

Advanced

Cost

Premium

$$$

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French Bouillabaisse

Provençal seafood stew with saffron, fennel, and rouille

A fragrant French seafood stew from Provence with mixed fish and shellfish in a saffron and fennel broth, served with garlic rouille toasts.

25m

Prep Time

35m

Cook Time

60m

Total Time

Servings

Hard

Difficulty

Premium $$$

Cost

Mediterranean Cuisine French Cuisine Main Course Soup & Stew Gluten-Free Dairy-Free

Sarah Chen

November 16, 2021(Updated April 12, 2026)

Bouillabaisse is the legendary fisherman's stew of Marseille — a saffron-scented celebration of the Mediterranean's finest seafood. Originally a simple dish cooked by fishermen from the day's unsold catch, it has evolved into one of France's most revered culinary traditions, an aromatic, golden stew that is as beautiful as it is complex.

This home version captures the essence of an authentic bouillabaisse without requiring a trip to the fish markets of the Old Port. The base is a fragrant broth built on fennel, tomatoes, garlic, and saffron — the holy trinity of Provençal cooking. Various fish and shellfish are poached gently in the broth, and the whole affair is served with crusty bread spread with rouille, a garlicky, saffron-spiked aioli that melts into the soup and makes every spoonful extraordinary.

Ingredients

1 pound firm white fish (halibut, sea bass), cut into chunks
1/2 pound large shrimp, shell on
1 pound mussels, scrubbed
1 bulb fennel, sliced, fronds reserved
1 can (14 oz) diced tomatoes
4 cups fish or seafood stock
Large pinch of saffron threads
1/4 cup Pernod or pastis (optional)
4 cloves garlic, minced
1 baguette, sliced and toasted, for serving

Instructions

1
Heat 3 tablespoons olive oil in a large Dutch oven over medium heat. Add fennel and a sliced leek. Cook until softened, about 5 minutes.
2
Add garlic, a strip of orange zest, and a teaspoon of tomato paste. Cook 1 minute. Add diced tomatoes and cook 3 minutes.
3
Pour in the stock and add saffron, a bay leaf, and half a teaspoon of dried thyme. Simmer for 15 minutes to develop the broth.
4
If using Pernod, add it now and let it simmer for 1 minute. Season the broth with salt and pepper.
5
Add the fish chunks and mussels. Cover and simmer for 3 minutes. Add the shrimp, cover again, and cook for 3-4 more minutes until mussels open and shrimp are pink.
6
Discard any unopened mussels. Ladle into wide bowls, ensuring each serving gets a variety of seafood.
7
Spread rouille or garlic aioli on toasted baguette slices and float them on the stew. Garnish with fennel fronds.

Serving Suggestions

Ways to Serve This Dish

Serve with crusty artisan bread for dipping
Finish with a drizzle of high-quality extra virgin olive oil
Pair with a simple arugula salad dressed in lemon vinaigrette
Serve alongside a fresh baguette and salted butter

Substitutions

PernodDry white wine

Loses the anise note but adds similar acidity and depth

Fish stockClam juice diluted with water

A practical substitute that provides seafood flavor

MusselsLittleneck clams

Equally traditional and add briny sweetness to the broth

DepthPantry

Test Kitchen Pick

Olive Oil

Helpful Pantry Staple

Why the olive oil matters

On recipes like this, olive oil is not just a background fat. A better bottle gives you cleaner flavor and a better finish.

This is one of the few pantry upgrades that keeps paying off every time you cook in this lane.

Useful in dressings, sauces, and finishing
Improves flavor without changing the recipe structure

A good bottle of olive oil is one of the safest pantry upgrades for Mediterranean and Italian cooking.

Shop olive oil for this recipe

Tips & Storage

Pro Tips

A strip of orange zest in the broth is traditional and adds a subtle, complex citrus note that elevates the entire stew.
Pernod (anise-flavored liqueur) is traditional in bouillabaisse and adds an incredible depth. If you do not have it, the dish is still wonderful without it.
For the rouille, blend mayonnaise with saffron, garlic, cayenne, and a squeeze of lemon.
Use the best quality saffron you can find — it is the signature flavor of the dish.

Storage

Store the broth and seafood separately for up to 1 day. The broth base can be frozen for up to 3 months.

Reheating

Reheat the broth and add the seafood at the last minute to prevent overcooking.

Nutrition Facts

Per serving (1/6 of the stew) · 6 servings

Calories340

LowModerateHigh

A moderate-calorie serving · based on a 2,000 cal daily diet

Protein32g

Carbohydrates18g

Fat12g

Fiber3g

Sugar4g

Sodium780mg

Nutritional values are approximate and may vary based on specific ingredients and preparation methods.

Frequently Asked Questions

What fish is traditional in bouillabaisse?: Traditional Marseille bouillabaisse uses Mediterranean rock fish (rascasse), John Dory, and monkfish. Any firm, non-oily white fish is a good substitute.
Is bouillabaisse difficult to make?: The technique is straightforward — the challenge is in the shopping. Once you have good seafood and saffron, the cooking itself is simple.
What is rouille?: Rouille is a Provençal condiment similar to aioli — a thick, garlic and saffron-spiked mayonnaise with cayenne pepper. It is spread on bread and dissolved into the broth for added richness and flavor.

Explore More

More Mediterranean Recipes More French Recipes More Main Course More Soup & Stew Gluten-Free Recipes Dairy-Free Recipes Stovetop Recipes

About Sarah Chen

Sarah Chen is a professional recipe developer and food editor with over a decade of experience in test kitchens and food media. She trained at the Culinary Institute of America before spending six years developing and testing recipes for national food publications, where she honed her ability to translate restaurant techniques into approachable home cooking. At RecipePool, Sarah leads recipe development, ensuring every dish is tested at least three times for clarity, accuracy, and genuine deliciousness. When she is not in the kitchen, she is browsing farmers markets and collecting vintage cookbooks.

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Ingredients

1 pound firm white fish (halibut, sea bass), cut into chunks
1/2 pound large shrimp, shell on
1 pound mussels, scrubbed
1 bulb fennel, sliced, fronds reserved
1 can (14 oz) diced tomatoes
4 cups fish or seafood stock
Large pinch of saffron threads
1/4 cup Pernod or pastis (optional)
4 cloves garlic, minced
1 baguette, sliced and toasted, for serving

Instructions

1
Heat 3 tablespoons olive oil in a large Dutch oven over medium heat. Add fennel and a sliced leek. Cook until softened, about 5 minutes.
2
Add garlic, a strip of orange zest, and a teaspoon of tomato paste. Cook 1 minute. Add diced tomatoes and cook 3 minutes.
3
Pour in the stock and add saffron, a bay leaf, and half a teaspoon of dried thyme. Simmer for 15 minutes to develop the broth.
4
If using Pernod, add it now and let it simmer for 1 minute. Season the broth with salt and pepper.
5
Add the fish chunks and mussels. Cover and simmer for 3 minutes. Add the shrimp, cover again, and cook for 3-4 more minutes until mussels open and shrimp are pink.
6
Discard any unopened mussels. Ladle into wide bowls, ensuring each serving gets a variety of seafood.
7
Spread rouille or garlic aioli on toasted baguette slices and float them on the stew. Garnish with fennel fronds.

Tips & Storage

Pro Tips

A strip of orange zest in the broth is traditional and adds a subtle, complex citrus note that elevates the entire stew.
Pernod (anise-flavored liqueur) is traditional in bouillabaisse and adds an incredible depth. If you do not have it, the dish is still wonderful without it.
For the rouille, blend mayonnaise with saffron, garlic, cayenne, and a squeeze of lemon.
Use the best quality saffron you can find — it is the signature flavor of the dish.

Storage

Store the broth and seafood separately for up to 1 day. The broth base can be frozen for up to 3 months.

Reheating

Reheat the broth and add the seafood at the last minute to prevent overcooking.

Frequently Asked Questions

What fish is traditional in bouillabaisse?

Traditional Marseille bouillabaisse uses Mediterranean rock fish (rascasse), John Dory, and monkfish. Any firm, non-oily white fish is a good substitute.

Is bouillabaisse difficult to make?

The technique is straightforward — the challenge is in the shopping. Once you have good seafood and saffron, the cooking itself is simple.

What is rouille?

Rouille is a Provençal condiment similar to aioli — a thick, garlic and saffron-spiked mayonnaise with cayenne pepper. It is spread on bread and dissolved into the broth for added richness and flavor.

French Bouillabaisse

French Bouillabaisse

French Bouillabaisse

Ingredients

Instructions