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Classic Bouillabaisse from Marseille
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Classic Bouillabaisse from Marseille
Bouillabaisse is a traditional French fish stew originating from the port city of Marseille. This hearty and flavorful soup is a staple of Provençal cuisine, typically made with a variety of fish and shellfish, vegetables, and aromatics. The dish is often served in two parts: the broth is served first, followed by the fish and vegetables. This recipe is a classic interpretation of the original, featuring a rich and flavorful broth, tender fish, and a medley of colorful vegetables.
Time Cook
45
Level
Intermediate
Calories
450
Allergens
Fish and Shellfish, Gluten
Ingredients
1 pound
Fish and Shellfish
0 Calories
2 cups
Vegetables
0 Calories
1 cup
Aromatics
0 Calories
2 cups
Tomatoes
0 Calories
4 cups
Fish Broth
0 Calories
2 tablespoons
Olive Oil
0 Calories
3 cloves
Garlic
0 Calories
1 sprig
Thyme
0 Calories
2 leaves
Bay Leaves
0 Calories
1 cup
Rouille
0 Calories
1 cup
Croutons
0 Calories
1 cup
Grated Cheese
0 Calories
Step-by-Step Instructions
1
Heat the olive oil in a large pot over medium heat. Add the garlic and sauté for 1-2 minutes until fragrant.
2
Add the fish and shellfish to the pot and sauté for 2-3 minutes until lightly browned.
3
Add the vegetables, aromatics, tomatoes, fish broth, thyme, and bay leaves to the pot. Bring to a boil, then reduce the heat to low and simmer for 10-15 minutes until the fish is cooked through.
4
Serve the broth first, followed by the fish and vegetables. Offer croutons, rouille, and grated cheese on the side.
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Where cooking meets life and technology.
© 2025 Cooklaif