Bouillabaisse Provençal Fish Stew (Printable)

A flavorful Provençal fish stew featuring diverse seafood, saffron, herbs, and a creamy rouille accompaniment.

# What You’ll 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 - ½ tsp saffron threads
18 - 1 tsp fennel seeds
19 - ½ tsp black peppercorns
20 - Salt and freshly ground black pepper, to taste

→ Liquids

21 - 6.8 fl oz dry white wine
22 - 50.7 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 - ½ 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 - Stir in tomatoes, orange zest, bay leaf, thyme, parsley, saffron, fennel seeds, peppercorns, and season with salt and pepper. Cook for 5 minutes.
03 - Pour in dry white wine and simmer for 2 minutes. Add fish stock or water and bring to a gentle boil. Reduce heat and simmer uncovered for 25 minutes to develop depth of flavor.
04 - Strain the broth through a fine sieve, pressing solids to extract all flavor. Discard solids and return the strained broth to the cleaned pot.
05 - Bring broth to a gentle simmer. Add firm fish chunks first, cooking for 5 minutes. Then add oily fish, mussels, shrimp, and scallops if using. Simmer 5 to 6 minutes until seafood is just cooked and mussels open. Discard any unopened mussels. Adjust seasoning to taste.
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 constantly until thick and creamy. Season with salt.
07 - Ladle stew into warm bowls and garnish with fresh parsley. Serve with toasted baguette slices brushed with olive oil and a spoonful of rouille on the side.

# Expert Hints:

01 -
  • It tastes like the sea in the best way—briny, alive, and impossibly aromatic without feeling heavy.
  • The rouille transforms everything; that garlicky, saffron-golden sauce is the secret that makes people ask for the recipe.
  • You can make the broth ahead and add fish at the last moment, so it feels fancy but isn't stressful.
02 -
  • Don't skip the straining step—it removes the solids and gives you a clear, elegant broth that feels refined rather than chunky.
  • Add the firm fish first and oily fish second because they need different cooking times; timing matters here, and slightly undercooked seafood is always better than overcooked.
  • Make the rouille slowly and deliberately; if you rush the oil in, it breaks and separates, and there's no fix except starting over.
03 -
  • Keep everything—broth, bowls, plates—warm before serving; cold bowls will cool the bouillabaisse and mute the flavors.
  • Toast the baguette slices lightly and brush them with olive oil just before serving so they stay crisp instead of turning soggy.
  • Make the broth the day before and refrigerate it; the flavors deepen overnight, and you'll thank yourself when you're reheating and adding fish at the last moment.
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