Bouillabaisse Provençal Fish Stew (Printable)

Classic Provençal fish stew with saffron, shellfish, vegetables, and a garlicky rouille sauce.

# What You Need:

→ Fish & Seafood

01 - 14 oz firm white fish fillets (e.g., monkfish, sea bass), cut into chunks
02 - 10.5 oz oily fish fillets (e.g., red mullet), cut into chunks
03 - 10.5 oz mussels, cleaned and debearded
04 - 7 oz small shrimp, peeled and deveined
05 - 6 large sea scallops (optional)

→ Vegetables & Aromatics

06 - 2 tbsp olive oil
07 - 1 large onion, finely sliced
08 - 1 large leek (white part only), thinly sliced
09 - 2 fennel bulbs, sliced
10 - 3 garlic cloves, minced
11 - 4 ripe tomatoes, peeled, seeded, and chopped
12 - 1 large carrot, sliced
13 - Zest of 1 orange
14 - 1 bay leaf
15 - 2 sprigs thyme
16 - 1 sprig fresh parsley (plus extra for garnish)
17 - 1/2 tsp saffron threads
18 - 1 tsp fennel seeds
19 - 1/2 tsp black peppercorns
20 - Salt and freshly ground black pepper, to taste

→ Liquids

21 - 7 fl oz dry white wine
22 - 50 fl oz fish stock or water

→ Rouille

23 - 1 egg yolk
24 - 1 garlic clove, minced
25 - 1 small red chili, seeded and chopped
26 - 1/2 tsp saffron threads soaked in 1 tbsp warm water
27 - 3.4 fl oz olive oil
28 - 1 tsp Dijon mustard
29 - Salt, to taste

→ To Serve

30 - 1 small baguette, sliced and toasted
31 - Extra olive oil, for drizzling

# How-To Steps:

01 - Heat olive oil in a large heavy pot over medium heat. Add onion, leek, fennel, carrot, and garlic. Sauté for 8 to 10 minutes until softened without browning.
02 - Incorporate tomatoes, orange zest, bay leaf, thyme, parsley, saffron threads, fennel seeds, peppercorns, and salt and pepper. Cook for 5 minutes to develop fragrant base.
03 - Pour in white wine and simmer for 2 minutes. Add fish stock or water and bring to gentle boil. Reduce heat and simmer uncovered for 25 minutes, allowing flavors to meld.
04 - Strain broth through fine sieve, pressing solids to extract maximum flavor. Discard solids and return clear broth to clean pot.
05 - Bring broth to gentle simmer. Add firm white fish pieces and cook for 5 minutes. Add oily fish, mussels, shrimp, and scallops if using. Simmer 5 to 6 minutes until seafood is cooked and mussels open. Discard any unopened mussels and adjust seasoning.
06 - In a bowl, whisk together egg yolk, garlic, chili, saffron with soaking water, and mustard until smooth. Gradually drizzle in olive oil while whisking until thickened like mayonnaise. Season with salt.
07 - Ladle stew into warm bowls. Garnish with fresh parsley. Serve with toasted baguette brushed with olive oil and a generous spoonful of rouille on the side.

# Expert Suggestions:

01 -
  • It tastes like the Mediterranean showed up in your bowl—elegant but never fussy.
  • You get to feel like a real cook when you make the rouille from scratch and watch it transform before your eyes.
  • One pot means less cleanup, more time savoring the result with good wine and better company.
02 -
  • Don't skip straining the broth—I learned this the hard way when I served bouillabaisse with visible fennel bits; the texture should be silky and refined, not chunky.
  • The seafood cooks in stages for a reason: firm fish first, delicate fish and shellfish last, so nothing overcooks and becomes rubbery or falls apart.
  • Saffron needs to steep slightly in warm liquid to release its color and flavor; don't just sprinkle it dry into the pot or you'll waste its magic.
03 -
  • Buy your seafood from a fishmonger you trust, not the supermarket case; tell them what you're making and ask for their best recommendation on what's fresh that day.
  • If a mussel doesn't open during cooking, discard it without guilt—closed mussels signal spoilage, and one bad one spoils the whole experience.
  • Toast your baguette slices in the oven with a brush of olive oil just before serving so they stay crispy; soggy bread in bouillabaisse is a tragedy.
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