Bouillabaisse (Classic Provençal Fish Soup)

Classic Provençal fish soup with a mix of seafood, tomatoes, saffron, and aromatic herbs.

Ingredients (Serves 4–6)

• 500 g firm white fish (cod, monkfish, or sea bass), cut into chunks

• 300 g shellfish (mussels, clams, or shrimp)

• 1 onion, chopped

• 2 garlic cloves, minced

• 2 tomatoes, chopped or 400 g canned diced tomatoes

• 1 fennel bulb, sliced

• 2 tbsp olive oil

• 1 tsp saffron threads

• 1 liter fish stock or vegetable broth

• 1 bay leaf

• 1 tsp fresh thyme leaves or 2 sprigs of thyme

• 1 small pinch of chili flakes (optional)

• Salt and freshly ground black pepper

• Fresh parsley, chopped (for garnish)

• Crusty bread, for serving

• Rouille sauce (optional), for serving

Preparation

1. Sauté aromatics:

   • Heat olive oil in a large pot over medium heat.

   • Add onion, garlic, and fennel, cooking until softened (5–7 minutes).

2. Add tomatoes and saffron:

   • Stir in chopped tomatoes and saffron threads. Cook 2–3 minutes.

3. Simmer the broth:

   • Pour in fish stock, add bay leaf, thyme, chili flakes (if using), salt, and pepper.

   • Simmer for 15 minutes to allow flavors to meld.

4. Add seafood:

   • Add firm white fish first, simmer for 5–7 minutes.

   • Add shellfish and cook until just done (3–5 minutes).

5. Finish and serve:

   • Remove bay leaf and thyme sprigs.

   • Ladle soup into bowls, garnish with fresh parsley.

   • Serve with crusty bread and optional rouille sauce.

Serving Suggestions

• Serve as a main course for lunch or dinner.

• Pair with dry white wine or a light rosé from Provence.

Cooking Tips

• Use the freshest seafood available for authentic flavor.

• Do not overcook delicate fish to maintain texture.

• Rouille sauce and toasted bread enhance the traditional experience.