Print

French Bouillabaisse Recipe – Provençal Seafood Soup

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A classic Provençal seafood soup with a saffron-infused broth, tender shrimp, flaky white fish, mussels or clams, and a garlicky red pepper rouille served with crusty bread.

  • Author: Tina
  • Prep Time: 25 minutes
  • Cook Time: 40 minutes
  • Total Time: 1 hour 5 minutes
  • Yield: 6 servings
  • Category: Soup
  • Method: Simmered
  • Cuisine: French

Ingredients

For the bouillabaisse: ½ cup extra-virgin olive oil, 1 cup chopped onion, 1 cup chopped leek, 4 smashed garlic cloves, 2–3 large ripe tomatoes (chopped) or 2 cups canned chopped tomatoes, 2 ½ quarts water, fresh herb sprigs (thyme, parsley, fennel fronds, basil), 1 strip fresh orange peel (optional), ½ tsp crumbled saffron, 1 Tbsp sea salt, 3–4 lbs fish heads, bones, trimmings, and shrimp shells, 1 lb peeled shrimp (shells reserved), 1 lb cod, halibut, or other firm white fish (cut into large chunks), 1 lb mussels or clams (scrubbed and debearded), crusty bread slices for serving.

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

Instructions

  1. Make the broth: Heat olive oil in a large stockpot over medium heat. Add onion and leek; cook until softened. Stir in garlic, cook 1 minute. Add tomatoes, water, herbs, orange peel, saffron, salt, and seafood shells/bones. Bring to a simmer, then reduce heat and cook gently for 30 minutes. Strain and discard solids. Return broth to pot.
  2. Add seafood: Bring broth to a boil. Add shrimp; cook until pink (about 2 minutes). Add fish and shellfish; cover and simmer just until mussels or clams open. Season to taste.
  3. Make the rouille: In a food processor, blend red peppers, cayenne, lemon juice, garlic, breadcrumbs, parsley, and salt until smooth. Drizzle in olive oil while blending to make a paste.
  4. Serve: Toast bread, brush with olive oil, and serve alongside bouillabaisse with a dollop of rouille.

Notes

  • Make broth a day ahead for faster dinner prep.
  • Saffron provides authentic flavor and golden color; turmeric can be used for a budget-friendly twist.
  • Orange peel adds subtle brightness; remove before serving.
  • Do not overcook seafood to keep it tender.

Nutrition

Find it online: https://cheftinaskitchen.com/french-bouillabaisse-recipe-provencal-seafood-soup/