Quirky Foodster
  1. Back

Soups

Bouillabaisse

The Quirky Foodster Team

★ ★ ★ ★ ★ (0)
30 minutes
Prep
45 minutes
Cook

Ingredients

  • 1.5 kg (3.3 lb) Mixed firm white fish and shellfish (e.g. sea bass, monkfish, mussels, prawns)
  • 3 tbsp olive oil
  • 1 onion, chopped
  • 1 leek, sliced
  • 2 tomatoes, chopped
  • 3 garlic cloves, minced
  • 1 fennel bulb, sliced
  • 1 strip orange peel
  • 1/2 tsp saffron threads
  • 1.5 litres (6 cups) Fish stock
  • 1 bouquet garni (bay, thyme, parsley stems)
  • Salt and black pepper to taste
  • Rouille and toasted baguette, to serve

Method

  1. Heat olive oil in a large pot; sauté onion, leek, fennel and garlic until softened, about 8 minutes.
  2. Add tomatoes, orange peel and saffron; cook 2-3 minutes to release aromatics.
  3. Pour in fish stock, add bouquet garni, and simmer 20 minutes to build the broth.
  4. Add the firmest fish first, simmer 5 minutes, then add delicate fish and shellfish; cook until just opaque and shells open, about 6-8 minutes.
  5. Season to taste with salt and pepper; discard bouquet garni and orange peel.
  6. Serve the broth and fish together in bowls with rouille-spread toasted baguette on the side.

Introduction: Bouillabaisse originated among Marseille’s fishermen, who used the unsellable, bony bits of their catch to make a communal fish stew flavoured with saffron, fennel and orange peel.

Cultural Background: Bouillabaisse originated among Marseille’s fishermen, who used the unsellable, bony bits of their catch to make a communal fish stew flavoured with saffron, fennel and orange peel. It has since become a celebrated, protected culinary emblem of Provence.

Tips: Use a variety of fish for the best texture and flavour contrast; overcooking the seafood is the most common mistake.

Variations: Some versions strain the broth and serve it separately from the fish, in the most classical Marseille style. Not authentically adaptable given the dish’s core identity as a fisherman’s stew; offer a saffron-fennel vegetable soup as a thematic alternative rather than forcing a conversion. See vegetarian note above.

Storage: The broth base can be refrigerated 2 days; add fresh seafood only when reheating to serve.

Reheating: Gently reheat broth to a simmer, then poach fresh seafood directly in it rather than reheating already-cooked fish.

FAQs:

Q: What is rouille?

A: A garlicky saffron-and-chilli mayonnaise traditionally spread on toasted bread and floated on the soup.

© Arscale 2026