French Bouillabaisse Recipe – Provençal Seafood Soup

Why You’ll Love This Recipe

This bouillabaisse delivers layers of flavor — a deep, savory seafood broth enriched with saffron and fresh herbs, tender shrimp and flaky white fish, and the briny pop of mussels or clams. The rouille adds a garlicky, peppery kick, making each bite irresistible. It’s an elegant yet approachable dish perfect for special dinners or when you want to bring a taste of the French Riviera to your table.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the bouillabaisse:
½ cup extra-virgin olive oil
1 cup chopped onion
1 cup chopped leek
4 cloves garlic, smashed
2–3 large ripe tomatoes, chopped (or 2 cups canned chopped tomatoes)
2 ½ quarts water
Fresh herb sprigs: thyme, parsley, fennel fronds, basil (any combination)
1 strip fresh orange peel, 2 inches wide (optional)
½ teaspoon crumbled saffron
1 tablespoon sea salt
3–4 pounds fish heads, bones, trimmings, shrimp shells
1 pound peeled shrimp (shells reserved for stock)
1 pound cod, halibut, or other flaky white fish, cut into large chunks
1 pound mussels or clams, scrubbed (mussels debearded)
Crusty bread, sliced, for serving

For the rouille:
2 roasted and peeled red bell peppers (jarred ok)
½ teaspoon ground cayenne pepper (or more to taste)
1 tablespoon fresh lemon juice
1 garlic clove, peeled
¼ cup fresh breadcrumbs or ground almonds
¼ cup fresh parsley leaves
Fine sea salt, about ½ teaspoon or to taste
⅓ cup extra-virgin olive oil

Directions

1. Make the broth: In a large stockpot, heat olive oil over medium heat. Add onion and leek; cook until softened. Stir in garlic and cook 1 minute. Add tomatoes, water, herbs, orange peel (if using), saffron, salt, and seafood shells/bones. Bring to a simmer, then reduce heat so it bubbles gently.

2. Cook 30 minutes, then strain into a large bowl or pot, discarding solids. Return broth to the stockpot and bring to a boil.

3. Add seafood: Add shrimp and cook until pink, about 2 minutes. Add remaining fish and shellfish; cover and simmer until mussels or clams open, just a few minutes. Season to taste.

4. Make the rouille: In a food processor, blend red peppers, cayenne, lemon juice, garlic, breadcrumbs, parsley, and salt until smooth. Slowly drizzle in olive oil to form a paste.

5. Serve: Toast bread, brush with olive oil, and serve alongside the soup with a dollop of rouille.

Servings and timing

Servings: 6
Prep time: 25 minutes
Cook time: 40 minutes
Total time: 1 hour 5 minutes

Variations

• Add lobster tails for an even more luxurious seafood mix.

• Use scallops instead of shrimp for a sweeter, delicate flavor.

• Replace saffron with turmeric for a budget-friendly option (flavor will differ).

• Add sliced fennel bulb to the broth for extra anise notes.

• Serve over cooked orzo or vermicelli for a heartier meal.

Storage/Reheating

Bouillabaisse is best eaten fresh, but leftovers can be stored in the refrigerator for up to 2 days. Reheat gently over low heat to avoid overcooking the seafood. The rouille can be kept in an airtight container in the fridge for up to 3 days.

FAQs

Can I make bouillabaisse without saffron?

Yes, but saffron adds its signature aroma and color. You can substitute turmeric for a different but pleasant flavor.

What type of fish works best?

Firm white fish like cod, halibut, monkfish, or snapper work well as they hold together during cooking.

Can I prepare the broth ahead of time?

Absolutely — make the broth up to a day in advance, refrigerate, and reheat before adding seafood.

What is rouille?

Rouille is a garlicky, peppery French sauce often served with bouillabaisse, made from peppers, breadcrumbs or almonds, garlic, and olive oil.

Can I freeze bouillabaisse?

Freezing is not recommended, as the texture of the seafood can become rubbery.

Do I need to use fresh herbs?

Fresh herbs provide the best flavor, but dried herbs can be substituted in smaller amounts.

Why add orange peel?

Orange peel adds a subtle citrus fragrance that complements the saffron and seafood.

Can I use pre-cooked seafood?

Yes, but add it at the very end just to warm through to avoid overcooking.

What bread works best for serving?

A rustic crusty baguette or country loaf is ideal for dipping into the broth.

How spicy is this dish?

The soup itself is mild; the spice comes mainly from the rouille, which you can adjust to taste.

Conclusion

Julia Child’s bouillabaisse is a culinary classic that’s surprisingly accessible for home cooks. With its fragrant saffron broth, tender seafood, and zesty rouille, it’s a dish that turns any meal into a celebration. Serve it fresh, with plenty of bread for soaking up every last drop.