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Bouillabaisse – Classic Mediterranean Seafood Soup

A traditional Provençal seafood soup with saffron-infused broth, fresh fish, and shellfish.
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Prep Time 25 minutes
Cook Time 45 minutes
Total Time 1 hour 10 minutes
Servings: 4 bowls
Course: Dinner, Soup
Cuisine: French, Mediterranean
Calories: 320

Ingredients
  

Soup Base
  • 3 tbsp olive oil
  • 1 onion chopped
  • 1 leek sliced
  • 1 fennel bulb sliced
  • 4 cloves garlic minced
  • 2 tbsp tomato paste
  • 2 fresh tomatoes chopped
  • 1 tsp orange zest
  • 2 bay leaves
  • 1 tsp fresh thyme
  • 0.5 tsp saffron threads
  • 1 cup dry white wine
  • 4 cups fish stock
Seafood
  • 1 lb white fish cut into chunks
  • 1 lb mussels cleaned
  • 0.5 lb shrimp peeled

Equipment

  • Large heavy pot
  • Chef’s knife
  • Cutting board
  • Ladle

Method
 

  1. Heat olive oil in a large pot over medium heat.
  2. Cook onion, leek, and fennel until softened.
  3. Add garlic and tomato paste; cook briefly.
  4. Stir in tomatoes, zest, herbs, saffron, wine, and stock.
  5. Simmer gently for 20 minutes.
  6. Add fish, then shellfish, cooking gently.
  7. Adjust seasoning and serve hot.

Notes

Use the freshest seafood available for best results.