This simply prepared fish stew is a classic French recipe from Marseilles. Serve with a slice of hot toast topped with a spoonful of rouille.

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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Heat the olive oil in a large saucepan, and add the onions, leeks, chopped tomatoes, and garlic. Cook and stir over a low heat for a few minutes until all vegetables are soft.

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  • Stir in the fennel, thyme, bay leaf, and orange zest. Add shellfish and boiling water; stir to combine. Season to taste with salt and black pepper. Turn up the heat to high, and boil for about 3 minutes to allow the oil and water to combine.

  • Add fish, and reduce the heat to medium. Continue cooking for 12 to 15 minutes, or until fish is cooked. The fish should be opaque and tender, but still firm. Fish should not be falling apart.

  • Taste the bouillabaisse and adjust the seasoning. Stir in saffron, and then pour soup into a warmed tureen or soup dishes. Serve immediately.

Nutrition Facts

365.3 calories; 42.9 g protein; 6 g carbohydrates; 124.5 mg cholesterol; 202.9 mg sodium. Full Nutrition

Reviews (33)

Read More Reviews

Most helpful positive review

Rating: 5 stars
12/25/2003
This recipe is superb. My husband begs me to make this dish at least once a week. If you're a seafood eater this is a terrific dish for you. Also I've tried it with and without the saffron to appease varying taste-buds and both ways are excellent. The only down side to this recipe is that quality seafood can be rough on the pocketbook. Read More
(71)

Most helpful critical review

Rating: 3 stars
10/03/2006
Pretty disappointing. I hate to say that because I really wanted this to be great, but it wasn't. It was very bland and boring. Read More
(31)
40 Ratings
  • 5 star values: 33
  • 4 star values: 5
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 0
Rating: 5 stars
12/25/2003
This recipe is superb. My husband begs me to make this dish at least once a week. If you're a seafood eater this is a terrific dish for you. Also I've tried it with and without the saffron to appease varying taste-buds and both ways are excellent. The only down side to this recipe is that quality seafood can be rough on the pocketbook. Read More
(71)
Rating: 5 stars
05/20/2005
What a tasty soup! Must be an east coast recipe and being on the west coast I had to alter a few things as far as seafood. I used fresh cod fillets clams prawns and large scallops. It was great. Make sure you start prepping a little early it takes a while to chop up and prepare all the ingredients......But it is sooo worth it.:) Read More
(57)
Rating: 5 stars
12/27/2004
A big hit at my dinner party. I made the soup base the day before and it had a wonderful rich flavour when all the fish was added. Not to mention it made things much easier to have had all the "fiddely" work done. Read More
(42)
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Rating: 4 stars
11/04/2010
This soup had the beginnings of something great...but I made it even better by using an adaptation from an old French neighbor. I used one large can of Roma tomatoes instead of the fresh ones and in place of the broth I used...wait for it...3/4 bottle of a dry but light white wine...chardonnay or sauterne will do nicely! I also added sea scallops a few minutes prior to serving...with just enough time to cook them without making them tough. My boyfriend can't eat mussels so I steamed the mussels in the remaining wine and added them after the fact. I also added a small lobster tail for each guest to the delight of everyone! Serve this with a first course of squid ink pasta with lemon butter and salmon caviar a green salad with homemade vinaigrette and French bread and let the compliments begin! Read More
(35)
Rating: 3 stars
10/02/2006
Pretty disappointing. I hate to say that because I really wanted this to be great, but it wasn't. It was very bland and boring. Read More
(31)
Rating: 5 stars
12/12/2003
After chopping up the veggies the soup was very easy to prepare. It is satisfying and full of flavor. I will be making this soup on a regular basis. Read More
(20)
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Rating: 5 stars
12/31/2005
Had this last night at a dinner party and it was sensational! Crab lobster scallops shrimp mussels clams and scallops were used in this dish. Truly magnificent and restaurant worthy!! Read More
(19)
Rating: 5 stars
03/07/2006
Excellent. I used shrimp, scallops, mussels(in shell), clams(in shell) and grouper cheeks. My fish store, which is on the shore, sells to restaurants and has packs of grouper cheeks just for this purpose. Everyone loved the fish. I used the recipe proportions for 10 for six of us and had very little left over. cse Read More
(16)
Rating: 5 stars
12/12/2003
This is so good; everyone wanted me to cook again. Read More
(15)