Bouillabaisse Provençal Fish Stew (Printable)

Hearty Provençal stew brimming with fresh fish, saffron, herbs, and a garlicky rouille accompaniment.

# 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 tablespoons 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 - ½ teaspoon saffron threads
18 - 1 teaspoon fennel seeds
19 - ½ teaspoon black peppercorns
20 - Salt and freshly ground black pepper, to taste

→ Liquids

21 - ¾ cup dry white wine
22 - 6 ¼ cups fish stock or water

→ For the Rouille

23 - 1 egg yolk
24 - 1 garlic clove, minced
25 - 1 small red chili, seeded and chopped
26 - ½ teaspoon saffron threads, soaked in 1 tablespoon warm water
27 - ⅓ cup olive oil
28 - 1 teaspoon Dijon mustard
29 - Salt, to taste

→ To Serve

30 - 1 small baguette, sliced and toasted
31 - Extra olive oil, for drizzling

# Method:

01 - Heat olive oil in a large heavy pot over medium heat. Add onion, leek, fennel, carrot, and garlic. Cook for 8–10 minutes until softened without browning.
02 - Incorporate tomatoes, orange zest, bay leaf, thyme, parsley, saffron threads, fennel seeds, peppercorns, salt, and freshly ground black pepper. Cook for 5 minutes while stirring.
03 - Pour in white wine and simmer for 2 minutes. Add fish stock or water, bring to a gentle boil, then reduce heat and simmer uncovered for 25 minutes to develop flavors.
04 - Strain 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 pieces first and cook for 5 minutes. Then add oily fish, mussels, shrimp, and scallops if using. Continue simmering for 5–6 minutes until seafood is cooked and mussels open. Discard any unopened mussels. Adjust seasoning as needed.
06 - In a bowl, whisk together egg yolk, garlic, chili, saffron with soaking water, and Dijon mustard until smooth. Slowly drizzle in olive oil while whisking constantly until thick and mayonnaise-like. Season with salt.
07 - Ladle stew into warmed bowls, garnish with fresh parsley. Serve with toasted baguette slices brushed with olive oil and a generous spoonful of rouille on the side.

# Expert Advice:

01 -
  • It tastes like you've spent all day cooking when it actually comes together in under two hours.
  • The rouille is silky, garlicky, and addictive enough to make you want seconds just for the bread-dipping.
  • Watching the mussels pop open and the seafood transform the broth into liquid gold feels like small kitchen magic.
02 -
  • Don't rush the initial sauté—those vegetables need time to release their sweetness, and that foundation carries the entire stew.
  • Straining the broth isn't optional; it transforms the stew from murky to clear and luxurious, worth the extra minute of effort.
  • Add the seafood in stages by type because different fish and shellfish cook at different speeds—respect those timings and you'll have perfect, not rubbery, seafood.
03 -
  • Don't let the broth boil aggressively once seafood is added—a gentle simmer cooks it perfectly and keeps everything tender instead of tough.
  • Taste before serving and adjust seasoning one final time; the salt should enhance without dominating, letting the seafood and saffron shine.
Return