The 195-Year-Old French Recipe That’s Guaranteed to Impress Everyone

Soups were a big part of my first round of classes at culinary school in France. We started with simple broths like chicken stock, worked our way up to classic French onion soup, and ended with a soup from Marseille called bouillabaisse (pronounced “BOO-ya-bess”). While similar to cioppino, a San Francisco fish and shellfish stew, bouillabaisse is a celebration of fish, where various kinds of fish are cooked in an orange-hued broth flavored with saffron, fennel, and orange zest.

Because I’m never going to be able to source the same kinds of fish available in Marseille and France, I created this version that is a bit more streamlined when making the broth and uses whatever white fish is available to you. This bouillabaisse is all about the fish — no potatoes or shellfish or filler. It’s doable even on a weeknight, but can also be an impressive dinner party entrée too. Here’s all you need to know about making this classic French soup.

Why You’ll Love It

• You’ll feel transported to France. One taste of the flavorful broth and tender fish, and you’ll feel like you’re eating this outside by the sea in Provence.

• You don’t need fish bones to make the broth. Use store-bought fish or seafood stock as the base of the soup rather than starting with fish bones.

What Is Bouillabaisse?

Bouillabaisse was created in Marseilles in the Provence region of France as a way for fishermen to use up the less-desirable fish that didn’t sell at the market that day. The broth is made by simmering fish bones and the following key ingredients and flavors: floral saffron, sweet and anise-y fennel, and bright orange zest. After simmering, the broth is blended up and strained into a poaching liquid for the fish fillets. (Don’t worry — this weeknight-friendly version starts with fish stock so you don’t need to go buy fish bones.) The recipes from both my French chef instructors and Julia Child contain just fish and no shellfish. In fact, both insist on at least six (!) types of fish.

Bouillabaisse is always served with toasted bread and rouille, a mayonnaise-like pungent spread made of garlic, bread (or sometimes cooked potato), olive oil, and sometimes red peppers or saffron. I skip the rouille here in favor of a quick garlic aioli instead, which still offers garlicky flavor and richness.

Which Fish Are Used in Bouillabaisse?

In Marseille, they use both white and oily fish. I used all kinds of fish in my culinary school bouillabaisse, including conger eel, whiting, monkfish, and even a scorpion fish! These are obviously hard to find where I live, so I lean on whatever’s freshest at the fish counter instead that fits into my budget. Stick with firm-fleshed fish like halibut or flounder, and flaky white fish like cod, sole, or snapper.

Key Ingredients in Bouillabaisse

• Fish stock: You can use boxed broth or check with your local fishmonger. Many times they make their own fish stock and have it available frozen. Seafood stock can also be used.

• Fish: As mentioned above, bouillabaisse is all about the fish. Don’t feel pressure to get a huge variety, but do get at least two kinds of the freshest white fish fillets you can find.

• Saffron and orange: The broth gets its signature flavors and orange hue from saffron threads and orange peel.

• Fennel: Diced fresh fennel and dried fennel seeds add a very subtle anise or licorice flavor to the broth.

• Tomato: Use both diced fresh tomato and tomato paste for a deeper depth of flavor in the broth.

How to Make Bouillabaisse

1. Cook the vegetables and aromatics. Sauté fennel, leek, tomato, shallot, and garlic together until softened. Stir in tomato paste, saffron threads, fennel seeds, and pepper, and cook until fragrant.

2. Simmer with stock. Add fish broth and simmer for 30 minutes to let the flavors meld.

3. Blend and strain the broth. Blend the broth, which will really infuse the flavors of the vegetables, then strain out the solids.

4. Cook the fish. Return the strained broth to a boil, then add large chunks of white fish. Bring back to a simmer, then turn off the heat and let the fish finish cooking in the residual heat so it doesn’t overcook.

5. Serve the bouillabaisse. You can ladle the fish and broth right into bowls for serving. Alternatively, go the traditional route, where bouillabaisse is served where the fish is on a platter, the broth in a tureen, and you create your own bowl at the table. However you choose to do it, serve it with toasted bread and garlic aioli.

Helpful Swaps

• Seafood stock can be substituted for fish stock.

• For a more intense licorice flavor, substitute the dry white wine with anise-flavored Pastis, a French spirit and apéritif.

• A quarter of a yellow onion can be substituted for the shallot.

Storage and Make-Ahead Tips

• Bouillabaisse can be made up to Step 4, cooled, and refrigerated in an airtight container for up to 1 day. Return to a boil before adding the fish.

• Leftovers can be refrigerated in an airtight container for up to 2 days.

What to Serve with Bouillabaisse

• Easy Garlic Aioli

• No-Knead Bread

• Arugula & Fennel Salad with Lemon Vinaigrette

• Green Beans Almondine

• Perfect Crème Brûlée

Bouillabaisse Recipe

Don’t forget the garlic aioli.

Prep time 20 minutes to 25 minutes

Cook time 58 minutes

Serves 4 to 6

Ingredients

For the bouillabaisse:

• 2 tablespoons olive oil

• 1 small fennel bulb, diced (about 1 cup)

• 1 medium leek, halved lengthwise, rinsed of grit, and coarsely chopped (about 1 cup)

• 1 medium plum tomato, diced (about 3/4 cup)

• 1 large shallot or 1/4 medium yellow onion, diced (about 1/2 cup)

• 2 cloves garlic, thinly sliced

• 1 1/2 teaspoons kosher salt, divided, plus more as needed

• 1 tablespoon tomato paste

• 2 large pinches saffron threads

• 1/2 teaspoon fennel seeds

• 1/4 teaspoon freshly ground black pepper

• 1 dried bay leaf

• 1 wide strip fresh orange peel (about 2 inches long)

• 1/2 cup dried white wine

• 1 quart fish or seafood stock (32 ounces)

• 4 sprigs fresh parsley

• 2 1/2 pounds assorted skinless white fish fillets, cut crosswise into 2- to 3-inch pieces

For serving:

• Coarsely chopped fresh parsley leaves, for garnish

• Toasted crusty bread slices, such as sourdough or baguette

• Easy Garlic Aioli (see recipe below)

Instructions

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1. Heat 2 tablespoons olive oil in a large high-sided skillet (at least 10 inches) or Dutch oven over medium heat until shimmering. Add 1 diced small fennel bulb, 1 coarsely chopped medium leek, 1 diced medium plum tomato, 1 diced large shallot, 2 thinly sliced garlic cloves, and 1/2 teaspoon of the kosher salt. Cook, stirring occasionally, until the vegetables are tender and translucent, about 7 minutes.

2. Stir in 1 tablespoon tomato paste, 2 large pinches saffron threads, 1/2 teaspoon fennel seeds, 1/4 teaspoon black pepper, 1 wide strip fresh orange peel, and 1 dried bay leaf. Cook, stirring often, until fragrant and the tomato paste darkens in color, about 2 minutes.

3. Stir in 1/2 cup dry white wine and simmer until the wine is almost completely evaporated, about 2 minutes. Stir in 1 quart fish stock, 4 fresh parsley sprigs, and the remaining 1 teaspoon kosher salt. Increase the heat to high and bring to a boil. Reduce the heat to maintain a lively simmer and cook for 30 minutes to reduce slightly and let the flavors meld.

4. Turn off the heat. Remove and discard the bay leaf and parsley stems. Working in batches if needed, transfer the mixture to a blender and blend until smooth. Pour the blended mixture through a fine-mesh strainer back into the skillet. Press on the solids to extract as much of the liquid as possible until only a paste is left in the strainer. Scrape the underside of the strainer into the skillet. Discard the contents of the strainer.

5. Taste the broth and season with more kosher salt as needed; it should be very well-seasoned. Return to a boil over medium-high heat. Add 2 1/2 pounds cut white fish fillets, starting with the thickest pieces and ending with the thinnest. Make sure the fish is mostly submerged in liquid and return to a lively simmer.

6. Gently stir again to move the fish at the top closer to the bottom. Turn off the heat. Cover and let sit for 3 to 5 minutes to let the residual heat gently finish cooking the fish (the fish should be opaque).

7. Serve in bowls garnished with chopped fresh parsley leaves, with toasted bread and garlic aioli on the side. Alternatively, gently transfer the fish to a serving platter with a slotted spoon and garnish with chopped parsley. Place toasted bread in shallow serving bowls (the bread can be smeared with aioli, or the aioli can be served on the side). Ladle broth over the bread, then top with fish.

Recipe Notes

Make ahead: The bouillabaisse can be made up to Step 4, cooled, and refrigerated in an airtight container for up to 1 day. Return to a boil before adding the fish.

Storage: Leftovers can be refrigerated in an airtight container for up to 2 days.

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