Bouillabaisse Marseillaise

Name: Authentic Bouillabaisse Marseillaise Recipe
Prep time: 45 min
Cook time: 60 min
Yield: 6
Cuisine: France
Ingredients: *For the Fish Stock (Fumet):**; 2 lbs mixed fish bones, heads, and trimmings (from rockfish, monkfish, or sea bass); 1 lb rock crabs or langoustine shells; 1 large onion, roughly chopped; 2 leeks, white and light green parts only, chopped; 2 celery stalks, chopped; 2 large ripe tomatoes, chopped (or 1/2 cup canned crushed tomatoes); 4 cloves garlic, smashed; 1 fennel bulb, fronds reserved, bulb roughly chopped; 2 bay leaves; 1 sprig fresh thyme; 1 large pinch saffron threads; 1 strip orange zest (about 2 inches long); 1/2 cup dry white wine (Muscadet or similar); 2 tablespoons olive oil; 8 cups cold water; *For the Stew:**; 2 lbs firm, white-fleshed fish (e.g., monkfish, sea bass, halibut), cut into 2-inch chunks; 1 lb flat fish (e.g., flounder, sole, or dabs), whole or halved; 1 lb large raw shrimp, heads on if possible; 1 lb mussels or small clams, scrubbed and debearded; 1 large onion, thinly sliced; 2 leeks, white and light green parts only, thinly sliced; 3 tablespoons olive oil; 2 large ripe tomatoes, peeled, seeded, and chopped; 4 cloves garlic, minced; 1 large pinch saffron threads; 1 strip orange zest; 1 teaspoon fennel seeds; 1/2 teaspoon dried orange peel (optional)

Bouillabaisse Marseillaise 🇫🇷 France

Traditional fish stew from Marseille

French seafood

Made with

Various fish shellfish saffron herbs

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