Bouillabaisse Provençal Fish Stew (Printable)

A flavorful Provençal seafood stew with saffron, garlic sauce, and crusty bread, perfect for a hearty meal.

# 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 - 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 Make It:

01 - Heat olive oil in a large heavy pot over medium heat. Add onion, leek, fennel, carrot, and garlic. Cook for 8 to 10 minutes until softened but not browned.
02 - Stir in tomatoes, orange zest, bay leaf, thyme, parsley, saffron threads, fennel seeds, black peppercorns, salt, and freshly ground black pepper. Cook for 5 minutes to develop flavors.
03 - Pour in white wine and simmer for 2 minutes. Add fish stock or water and bring to a gentle boil. Lower 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 broth to the cleaned pot.
05 - Bring broth to a gentle simmer. Add firm white fish chunks and cook for 5 minutes. Add oily fish, mussels, shrimp, and scallops if using. Simmer another 5 to 6 minutes until seafood is cooked and mussels open. Discard any unopened mussels and adjust seasoning.
06 - Combine egg yolk, garlic, chili, saffron with soaking water, and mustard in a bowl. Whisk until smooth. Gradually drizzle in olive oil, whisking constantly, until thick and mayonnaise-like. Season with salt.
07 - Ladle stew into warm bowls, garnish with fresh parsley. Serve with toasted baguette brushed with olive oil and a spoonful of rouille on the side.

# Expert Hints:

01 -
  • It tastes like you spent hours in a French kitchen, but comes together in just over an hour.
  • The rouille—that garlicky, saffron-kissed mayonnaise—transforms simple bread into pure comfort.
  • One pot feeds six people generously, and the leftovers (if there are any) taste even better the next day.
02 -
  • Don't overcook the seafood or it becomes rubbery—add it at the very end and watch carefully; five to six minutes is all you need.
  • The rouille is temperamental like any mayonnaise; add the oil slowly at first, and if it breaks, start with a fresh egg yolk and whisk the broken rouille back in drop by drop.
  • Strain the broth no matter how much you don't want to; it transforms the stew from rustic to refined.
03 -
  • Make extra broth if you can; it freezes beautifully for two months and becomes the foundation for soups or risottos on ordinary weeknights.
  • If you find good saffron at a reasonable price, buy a bit extra and store it in a cool, dark place—it's an investment that transforms dozens of dishes beyond bouillabaisse.
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