Bouillabaisse Recipe (2024)

This bouillabaisse is French seafood stew with fresh fish, shrimp, clams and mussels, all simmered together in a flavorful broth. An easy and elegant meal that’s super impressive and always gets rave reviews.

When I’m preparing dinner for a special occasion, I often turn to seafood. Some of my favorites include seared scallops, shrimp Alfredo, steamed mussels, crab legs, grilled lobster and this French bouillabaisse.

Every time I see bouillabaisse on a restaurant menu, I have to order it. I absolutely adore the combination of assorted fresh seafood in broth. I decided it was time to learn how to make this fish stew at home, and it’s actually simpler than it seems!

Bouillabaisse Ingredients

To make the seafood stock you’ll need shrimp shells, seafood trimmings, onion, carrot, celery, salt, orange zest, water, clam juice, saffron threads, thyme, parsley and a bay leaf. For the bouillabaisse itself the ingredients include olive oil, onion, leeks, fennel bulb, garlic, crushed tomatoes, salt, black pepper, mussels, clams, fish, shrimp and parsley. To make the rouille component you’ll need some of the seafood stock, garlic, cayenne pepper, breadcrumbs, roasted red pepper, salt and mayonnaise.

How Do You Make Bouillabaisse?

This recipe starts with homemade fish stock, which is a combination of fish bones, shrimp shells, and any other seafood trimmings you can get your hands on. Simmer these items with a bottle of clam juice, vegetables and spices to make the base for the stew. Do not let the stock come to a boil, a medium simmer is great. Strain the stock, then saute onion, fennel and leeks in the same pot. Add garlic and tomatoes to the mix. Return the stock to the pot, and stir in the clams and mussels. Let the shellfish simmer for a few minutes, then add the fish and shrimp. Discard the fresh herb sprigs, then add a sprinkle of parsley and serve with toasted baguette slices and rouille.

Tips For The Perfect Dish

• Ask your fish counter if they can sell you fish trimmings to make the stock, and choose shell on shrimp.
• If you can’t find the fish trimmings to make your own stock, you can use 8 cups of prepared seafood stock, as well as the bottle of clam juice.
• This dish is really best when served immediately. Any leftovers will stay fresh for up to 2 days in the fridge. Warm any leftovers over low heat on the stove.
• Choose at least 2 different types of fish for your stew. I often go with cod, red mullet, sea bass, grouper, red snapper, halibut, monkfish or sole.

Flavor Variations

This fish soup is great as written, but you can customize the flavors to your tastes.

• Seafood: It’s important to include white fish, but you can use other types of shellfish such as lobster, crab or scallops. Calamari or octopus are also common in this dish.
• Vegetables: You can bulk up the stew by adding small potatoes, or other vegetables such as carrot and celery.
• Flavorings: Feel free to add additional flavorings. Although these are not traditional choices, olives or capers would be great with the seafood.

It is both fun and delicious to bring a little taste of France into your home kitchen, and this seafood stew does not disappoint!

Bouillabaisse Video