Classic Bouillabaisse Recipe

🥘 Classic Bouillabaisse Recipe 🇫🇷✨
A Provençal fisherman’s stew with saffron broth, fresh fish, and shellfish.
Serves: 4
Prep Time: 20 min
Cook Time: 35 min

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🛒 Ingredients
2 tbsp olive oil
1 onion, thinly sliced
2 leeks (white part only), sliced
2 garlic cloves, minced
1 tsp saffron threads
1 bay leaf
1 tsp orange zest
1 large tomato, chopped (or 1 cup canned diced tomatoes)
4 cups fish stock (or clam juice)
1 cup dry white wine
1 tsp fresh thyme (or ½ tsp dried)
Salt and pepper, to taste
1 lb firm white fish (cod, halibut, or snapper), cut into chunks
½ lb mussels, scrubbed and debearded
½ lb clams, scrubbed
½ lb large shrimp, peeled and deveined
Fresh parsley, chopped (for garnish)
Crusty French bread, for serving


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👩‍🍳 Instructions
1. Sauté Aromatics
Heat olive oil in a large pot over medium heat. Add onion, leeks, and garlic. Cook until softened, about 5 minutes.

2. Build the Broth
Stir in saffron, bay leaf, orange zest, and tomato. Cook 2 minutes.
Add fish stock, white wine, and thyme. Bring to a gentle boil, then reduce heat and simmer for 15 minutes.

3. Add Seafood
First add firm white fish chunks, simmering gently for 5 minutes.
Add mussels and clams, cover, and cook until shells open (5–7 minutes).
Finally, add shrimp and cook just until pink, about 3 minutes.


4. Finish & Serve
Discard bay leaf. Season with salt and pepper to taste.
Ladle bouillabaisse into warm bowls, sprinkle with fresh parsley, and serve with crusty bread for dipping.



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✨ Chef’s Tip: For an authentic touch, serve with a garlicky rouille sauce (made with garlic, breadcrumbs, olive oil, and cayenne) spread over toasted baguette slices.

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