Provencal · French
Bouillabaisse
Marseille fish stew with saffron and fennel
A Marseille-style fish stew with varied Mediterranean fish, fennel, tomato, saffron and orange zest.
Bright, satisfying and built for real life.
This recipe brings together the generous flavours of Provencal and French cooking in a format that works on a busy day. Read through the method before starting and adjust seasoning to your taste.
The recipe
Bouillabaisse
Ingredients
Main
Method
- 1
Soften the onion, leek, fennel and garlic in olive oil without browning.
- 2
Add tomato, stock, saffron and orange peel and simmer until aromatic.
- 3
Add the firmest fish first, then the delicate fish and mussels, keeping the broth at a lively simmer.
- 4
Discard unopened mussels and serve the fish and broth hot, traditionally with toasted bread and rouille.
Bouillabaisse is Marseille’s fish stew, historically shaped by the varied catch available to local fishers and served with an aromatic broth.
Storage
Refrigerate leftovers promptly in a sealed container for up to 3 days.
Freezing
Freeze only when the finished texture remains suitable; thaw overnight in the refrigerator.
Reheating
Reheat gently until piping hot throughout, unless traditionally served at room temperature.
Keep cooking
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