Bouillabaisse Provençal Fish Stew (Printable)

Hearty Provençal stew with fresh fish, shellfish, aromatic vegetables, and saffron-tinged rouille.

# Ingredient List:

→ 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

→ For the 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 - 3.5 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

# Directions:

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 - Stir in tomatoes, orange zest, bay leaf, thyme, parsley, saffron threads, fennel seeds, black peppercorns, and season with salt and freshly ground black pepper. Cook for 5 minutes to blend flavors.
03 - Pour in dry white wine and let simmer for 2 minutes. Add fish stock or water and bring to a gentle boil. Reduce heat and simmer uncovered for 25 minutes.
04 - Strain the broth through a fine sieve, pressing solids to extract maximum flavor. Discard solids and return strained broth to the cleaned pot.
05 - Bring broth to a gentle simmer. Add firm fish pieces and cook for 5 minutes. Then add oily fish, mussels, shrimp, and scallops if using. Simmer for 5 to 6 minutes until seafood is cooked and mussels have opened. Discard any unopened mussels and adjust seasoning as needed.
06 - In a bowl, combine egg yolk, garlic, chili, saffron with soaking water, and mustard. Whisk until smooth, then gradually drizzle in olive oil, whisking constantly until a thick, mayonnaise-like sauce forms. Season with salt.
07 - Ladle stew into warm bowls and garnish with fresh parsley. Serve alongside toasted baguette slices brushed with olive oil and a generous spoonful of rouille.

# Expert Tips:

01 -
  • It tastes like a long afternoon by the sea, with each spoonful carrying the distinct character of different fish and the warmth of saffron.
  • The rouille transforms everything—suddenly plain bread becomes silk, and the broth deepens in ways that feel almost luxurious.
  • You can make it ahead of time and actually improve it, which means less stress when friends arrive hungry.
02 -
  • Don't skip the straining step—a cloudy broth tastes muddy no matter how good your ingredients are, but a clear one tastes clean and bright.
  • If mussels don't open after cooking, they were dead before you started, so discard them without guilt; unopened mussels are a red flag, never a quirk.
  • The rouille is crucial—it's not just a garnish but a flavor multiplier that transforms the entire dish from good to unforgettable.
03 -
  • If you cannot find good fish stock, make it yourself the day before using fish bones and aromatics—it takes 30 minutes and transforms the whole dish.
  • The saffron should be steeped in warm water or wine first to release its color and flavor; never add threads directly to cold liquid.
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