Bouillabaisse Provençale
A fragrant Provençal fish stew with saffron, fennel and a garlicky rouille — hearty, bright and perfect for a seafood night.
Bouillabaisse is the sun-soaked fish stew of Marseille — a bit theatrical, very fishy and utterly delicious. This recipe pares the technique down for a home kitchen while keeping the essentials: saffron, fennel and a garlicky rouille.
It’s ideal for a seafood supper with friends; let the broth simmer to concentrate the flavours, then add the fish at the end so everything remains tender. Make the rouille ahead — it keeps in the fridge and makes the whole dish feel authentically Provençal.
Ingredients
- 150 ml olive oil — total for stew and rouille
- 1 brown onion — about 150 g, finely sliced
- 1 fennel bulb — about 200 g; thinly sliced, reserve fronds for garnish
- 6 garlic cloves — divided — 4 for the broth, 2 for the rouille
- 400 g ripe tinned plum tomatoes
- 15 ml tomato purée — 1 tbsp
- 0 g saffron threads — a generous pinch
- 60 ml hot water — for steeping saffron
- 150 ml dry white wine
- 1 l fish stock — homemade or low-salt shop-bought
- 1 small orange — use peel (no pith)
- 5 ml fennel seeds
- 1 bay leaf
- sea salt — to taste
- black pepper — freshly ground, to taste
- 400 g cod fillets — skin removed, cut into large chunks
- 350 g mussels — scrubbed and debearded
- 200 g raw king prawns — peeled and deveined
- 100 g small floury potato — cooked and cooled — for rouille binder
- 1 egg yolk
- 5 ml smoked paprika
- 10 g fresh flatleaf parsley — chopped
- 1 lemon — cut into wedges to serve
Equipment
- large heavy-based casserole
- stick blender or small food processor
- fine sieve
- measuring jug
Instructions
Steep the saffron: crush the saffron threads lightly between your fingers, put them into a small heatproof jug with the hot water and leave to infuse for 15 minutes.
Prepare the base: heat 25 ml olive oil in a large heavy-based casserole over a medium hob. Add the sliced brown onion and fennel and sweat gently until softened and translucent, about 8–10 minutes. Add 4 crushed garlic cloves and cook for 1 minute more — do not let the garlic brown.
Add tomatoes and seasoning: stir in the tinned tomatoes (break them up with a spoon), tomato purée, fennel seeds and smoked paprika. Pour in the white wine and let it bubble for 2 minutes to burn off alcohol.
Build the broth: add the fish stock, the saffron infusion (including any threads), bay leaf and a strip of orange peel (avoid pith). Bring to a gentle simmer, season with sea salt and black pepper, then reduce the heat and simmer uncovered for 25 minutes to develop the flavours.
Meanwhile make the rouille: mash the cooked small floury potato with 2 crushed garlic cloves until very smooth. Transfer to a tall container, add the egg yolk and whisk while slowly streaming in 60 ml olive oil to emulsify into a thick, garlicky sauce. Stir in smoked paprika and season to taste. Chill the rouille in the fridge for 30 minutes to firm up.
Finish the stew: remove the orange peel and bay leaf from the broth. Increase the heat to a lively simmer and add the cod fillets, mussels and prawns. Cook for 6–10 minutes until the cod is just opaque and mussels have opened. Discard any mussels that remain closed.
Finish and serve: stir in most of the chopped flatleaf parsley and a squeeze of lemon. Ladle the bouillabaisse into warmed bowls, spoon a dollop of rouille on the side of each bowl or spread on toasted bread if you prefer, and scatter with fennel fronds and remaining parsley.
Tips
- Steep saffron in hot water rather than adding threads dry — it releases colour and aroma more evenly.
- Make the rouille in advance: it mellows overnight and keeps for 48 hours in the fridge in an airtight container.
- If your rouille splits during emulsification, rescue it by whisking in a teaspoon of cold water or extra mashed potato and then slowly adding oil again.
- Don’t add all the seafood at once if your pot is small — cook in two batches so the broth temperature doesn’t drop and so pieces don’t overcook.
- If you want a heartier bowl, serve with crusty bread for dunking; for a gluten-free option, serve with grilled polenta or extra rouille.
Substitutions
cod fillets → firm white fish such as haddock or pollock, same weight
Stays closemussels → cockles or clams, same weight
Stays closedry white wine → additional fish stock or a splash of vermouth, 150 ml
Noticeably differentsmall floury potato → 1 slice gluten-free bread (soft), roughly 25 g, soaked and squeezed dry for binding the rouille
Stays close
Nutrition
Per serving · estimated
- 580
- Calories
- 45 g
- Protein
- 10 g
- Carbs
- 37 g
- Fat
- 2 g
- Fibre
- 3 g
- Sugar
- 900 mg
- Sodium
FAQ
Can I use frozen fish or shellfish?
Yes — thaw in the fridge overnight and pat dry before adding. Frozen shellfish can release extra water, so add them late in the cooking to avoid diluting the broth.
What if some mussels don't open?
Discard any mussels that remain closed after cooking — they may not be safe to eat. Open mussels are done; do not force them open.
Can I make the broth ahead of time?
Absolutely. The broth can be refrigerated for 48 hours or frozen for up to 3 months. Reheat gently before adding the seafood.
Is rouille essential?
It’s traditional and delicious — a garlicky, slightly spicy emulsion that lifts the stew. If you prefer, serve with lemon wedges and good bread instead.
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