Classic bouillabaisse recipe (French fish soup)

Ingredients for an authentic bouillabaisse recipe

For the soup base:

• Olive oil
• Whole prawns (peeled/cleaned, keep shells and heads for broth)
• Onion
• Fennel bulb
• Leek
• Garlic
• Bay leaves
• Parsley (fresh leaves and stalks separated)
• Dried thyme
• Red chili
• Orange peel (use only the orange skin, avoiding the bitter white pith)
• Star anise
• Saffron threads
• Tomato purée (or tomato paste)
• Fresh tomatoes
• White wine
• Chicken stock

Fresh seafood and fish:

Traditionally, a bouillabaisse recipe uses three different types of Mediterranean fish, either whole small fish or chopped into chunks. We like to add a variety of fresh fish and seafood depending on what's available locally. 

For this recipe we used:

• Fresh white fish fillets
• Mussels
• Prawn tails (leftover from base ingredients)
• Clams.

This recipe is flexible, so use whatever varieties of fish and seafood that are sustainable in your region.

For quanities see the recipe card below.

Step-by-Step Instructions: How to make the best bouillabaisse

Step 1: Prepare the soup base ingredients

Before you start cooking, have all your ingredients prepped—chop the vegetables, clean the seafood, and measure out your herbs and spices. This mise en place will make the cooking process smoother and more enjoyable.

Step 2: Build a deep flavoured homemade fish stock

A great bouillabaisse starts with a rich, aromatic stock. Here’s how to get the most flavor:

• Toast the prawn shells for depth of flavour – In a large, heavy-bottomed pot over medium heat, cook the prawn shells until they turn deep orange and fragrant. This step extracts their natural oils and intensifies the seafood flavour.
• Sweat the aromatics – Add the chopped onions, fennel, leek, and garlic. Sauté gently, stirring occasionally, until everything is soft and translucent—this builds the foundation of your broth.
• Herbs and spices – Stir in the bay leaves, parsley stalks, dried thyme, star anise, saffron, and orange peel. Let these bloom in the heat for a couple of minutes to release their essential oils, layering in warmth and complexity.
• Add the tomatoes and wine – Add the fresh tomatoes, tomato paste, and pour in the white wine. Allow the wine to reduce slightly—it should lose its sharp alcohol bite while deepening the broth’s body.
• Simmer to extract maximum Flavor – Pour in the chicken stock, bring the mixture to a boil, then reduce to a gentle simmer. Let it cook for about 35 minutes, allowing the ingredients to soften and the flavours to meld into a rich, fragrant broth.

Step 3: Blend the broth for a luxuriously smooth base

For an extra-rich, deeply flavorful broth, we take an extra step—blending the base. Trust us, it’s worth it!

• Cool slightly before blending – Let the broth sit for a few minutes off the heat to avoid splattering hot liquid.
• Blend until silky smooth – Using a high-powered blender or food processor, blend the broth in batches, ensuring all the softened vegetables, herbs, and aromatics are fully incorporated. This step creates a decadent, restaurant-quality base.
• Strain for a perfect texture – Pour the blended broth through a fine-mesh sieve, pressing down with a spoon to extract every drop of flavor. Depending on your sieve, you may need to strain it twice to remove any bits of shell or debris.

💡 Chef’s tip: If making ahead, store the strained broth in an airtight container in the fridge until you're ready to cook the fish and seafood.

Step 4: Cook the fish and seafood to perfection

Now it’s time to bring everything together! Timing is key here—overcooked seafood can turn rubbery, so follow this order for the best results:

• Gently reheat the blended broth – Bring it back to a gentle simmer over low heat.
• Layer the seafood by cook time – Start with the fish fillets and prawn tails, as they need a little longer to cook. After a couple of minutes, add the mussels and clams on top.
• Simmer – Let everything cook for about 5 minutes, or until the fish is opaque and flaky and the shellfish have opened. Discard any mussels or clams that remain closed.
• Taste and adjust – Give the broth a final taste and adjust seasoning.
• Finish and serve – Sprinkle over fresh chopped parsley, then serve immediately with a side of crusty bread and rouille for the full Marseille experience.

Serving suggestions: What to serve with bouillabaisse

A classic French fish stew like bouillabaisse deserves the perfect accompaniments to bring out its rich, aromatic flavors.

• Crusty French bread & traditional rouille – This dish really shouldn’t be served without fresh crusty bread! For the ultimate experience, serve it with our homemade rouille (see recipe below) - a garlicky, saffron-infused sauce that pairs beautifully with the broth. Try dipping your bread into the rouille before soaking up the soup… absolute heaven!
• A simple salad – Keep it light with a fresh French bistro-style salad dressed with a simple vinaigrette or our orange and fennel salad. The crisp ingredients balance the richness of the soup perfectly.
• Wine pairing – A glass of Picpoul de Pinet or Provençal Rosé enhances the delicate seafood flavors and saffron-infused broth, taking this dish to the next level. If you prefer something fuller, a Chablis or white Burgundy also works beautifully.
• Serve as a seafood appetizer – This dish makes an elegant start to any meal. Serve smaller portions as an entrée, then follow with a delicious main. Like our slow cooked venison osso buco recipe or with another French classic like this whole fish en papillote.

Selecting and preparing fish and seafood

How to choose fresh fish and seafood:

• Mussels or shellfish: Should be heavy, clean, smell of the sea, unopen or close when tapped.
• Fish: Should have dark red gills, clear eyes, firm flesh, and no strong fishy smell.
• Prawns: Should smell fresh, with no blackening on the heads.

💡 Chef’s Tip: Trust your instincts—if the seafood smells too fishy, don’t buy it.

How to prepare fish and seafood:

• Fish: If using whole fish, gut, scale, trim the fins and rinse under cold water, your local fish monger may also do these steps for you.. If using fillets, remove any bones and cut into chunks.
• Prawns: Twist off the heads, peel the shells, and remove the vein ‘poop tube’ by running a sharp knife along the back of the prawn then scrape out the dark vein..
• Mussels: Scrub with steel wool and remove the beard. Discard any open mussels or those with broken or cracked shells.
• Clams: Purge in cold lightly salted water overnight to remove sand (your fishmonger may have done this for you).

Did you try this dish? Please leave a rating and review below. And if you have any questions about the recipe, you can ask us in the comment section below too.

Happy cooking!