Bouillabaisse is a classic French dish from southern France, in particular, of the port town Marseille.

Which Fish Are Used in Bouillabaisse?

Small whole fish can be added as well.

Overhead view of a bowl of bouillabaise and sliced bread.

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Also traditional are mussels, squid, and crab.

Add the garlic and red hot pepper, salt and bread.

Blend until very smooth.

Overhead view of a pot of bouillabaisse and bread.

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When the oil is hot, add the onions, leeks, and fennel.

Stir to coat the vegetables with the olive oil.

Cook on medium heat until softened but not browned, about 10 to 15 minutes.

Sauteeing aromatics in a stockpot for a bouillabaise recipe.

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Cook until the tomatoes are soft and broken down, about 10 more minutes.

Bring 2 cups of water to a boil.

Lay the fish pieces over the vegetable mixture and pour over with 2 cups of boiling water.

Making the base for a bouillabaisse recipe.

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Add clam juice or fish stock.

Add freshly ground black pepper, and more salt to taste.

Remove the bay leaves, thyme sprigs, and orange zest from the broth.

Adding fish to a stock pot for a bouillabaisse recipe.

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To serve, remove the fish and shellfish to a platter to keep warm.

Ladle the soup broth over the bread, and then portion out fish and shellfish onto the bowls.

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Adding seafood to a stock pot for a bouillabaisse recipe.

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A piece of bread with rouille sauce on a white plate.

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A place setting of seafood bouillabaisse, rouille sauce, and bread.

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