French Fish Stew Bouillabaisse, the Marseille Way

Bouillabaisse is a French fish stew from Marseille, made with several kinds of fish and seafood in a saffron-scented broth with tomatoes, fennel, and herbs. This home-friendly version serves the broth with fish, mussels, rouille, and bread, so each bowl has a mix of aromatic soup and tender seafood.

Ingredients

2 lb (900 g) firm white fish, such as cod, hake, halibut, or monkfish, cut into 1½-inch (4 cm) chunks
1 lb (450 g) mussels, scrubbed and debearded; discard any with cracked shells or shells that stay open when tapped
8 cups (1.9 L) fish stock, preferably unsalted or low-sodium
3 tbsp (45 ml) olive oil
1 medium yellow onion, about 1 cup chopped (150 g)
1 medium fennel bulb, about 2 cups thinly sliced (250 g), fronds reserved for serving
1 medium leek, white and pale-green parts only, about 1 cup sliced (150 g), rinsed well
2 celery stalks, about ½ cup sliced (80 g)
4 garlic cloves, finely chopped (12 g), plus 1 small clove (3 g) for the rouille
1 tsp (2 g) fennel seeds, lightly crushed
1 can crushed tomatoes, 14½ oz (410 g)
2 strips orange zest, about 2 inches (5 cm) each, with as little white pith as possible
2 bay leaves
¼ tsp (about 0.5 g) saffron threads, plus 1 tsp (5 ml) hot water
12 oz (340 g) waxy potatoes, such as Yukon Gold, cut into ½-inch (1 cm) slices
1½ tsp (9 g) fine salt, divided, plus more to taste
½ tsp (1 g) freshly ground black pepper
¼ cup (15 g) chopped flat-leaf parsley, plus extra for serving
1 baguette, about 10½ oz (300 g), sliced for serving
½ cup (120 g) mayonnaise made with pasteurized eggs, for the rouille
1 tsp (5 ml) fresh lemon juice, plus 1 tbsp (15 ml) for the stew
⅛ tsp (0.5 g) cayenne pepper, or to taste
1 tsp (5 ml) hot water for the rouille

Instructions

Prepare the seafood and accompaniments (35 minutes). Pat the fish dry and cut it into even chunks so it cooks at about the same rate. Scrub the mussels under cold running water, remove the beards, and keep them chilled while you prepare the other ingredients. Chop and slice the vegetables, measure the stock and seasonings, and cut the baguette into slices. For the rouille, crush the small garlic clove with a pinch of salt, then stir it into the mayonnaise with the lemon juice and cayenne. Crush the saffron between your fingers, stir it into 1 teaspoon (5 ml) hot water, and mix that into the rouille. Cover and refrigerate it while the stew cooks.
Soften the vegetables (12 minutes). Warm the olive oil in a large, heavy pot over medium heat. Add the onion, fennel, leek, celery, crushed fennel seeds, and 1 teaspoon (6 g) of the salt. Cook, stirring occasionally, until the vegetables are softened but not browned, about 8 minutes. Add the chopped garlic and cook for 1 minute, stirring so it does not scorch. A gentle start builds flavor without giving the broth a bitter, browned taste.
Build the broth (20 minutes). Stir in the crushed tomatoes, orange zest, bay leaves, pepper, and remaining ½ teaspoon (3 g) salt. Pour in the fish stock and bring it to a steady simmer. Lower the heat and simmer uncovered for 20 minutes, stirring once or twice. Keep the simmer gentle rather than letting the liquid boil hard; a rolling boil can break up the vegetables and make the finished broth cloudy. Taste the broth near the end and adjust the salt if needed.
Cook the potatoes (15 minutes). Add the sliced potatoes and simmer gently for about 15 minutes, or until a knife passes through a slice with little resistance. The exact time depends on the potato variety and slice thickness, so check a piece before adding the seafood. If the broth seems low, add a splash of hot water or stock; the potatoes should be mostly submerged.
Finish with mussels and fish (8 minutes). Add the mussels first and cover the pot for about 3 minutes, just until they begin to open. Arrange the fish chunks in the broth, cover again, and cook gently for another 5 minutes, or until the fish is opaque and flakes easily. Use a food thermometer in the center of the thickest piece of fish: the USDA FSIS safe minimum internal temperature for fish is 145°F (63°C). Mussels should open during cooking; discard any that remain closed. Avoid stirring vigorously, which can break the fish into small pieces.
Season and serve. Remove the bay leaves and orange zest. Stir in the tablespoon of lemon juice and chopped parsley, then taste the broth once more. Ladle broth, potatoes, fish, and opened mussels into warm bowls. Offer baguette slices and the saffron-garlic rouille at the table so diners can spread the sauce on bread or stir a little into their bowls.

Tips

Choose fish that holds together. Cod, hake, halibut, and monkfish are useful options; a mix gives the stew varied texture. Avoid delicate fillets that tend to fall apart during simmering. If using frozen fish, thaw it safely in the refrigerator and pat it dry before cutting.
Use the best stock available. Fish stock gives the broth its savory backbone. If it is difficult to find, use a good-quality seafood stock; a light vegetable stock works in a pinch but makes the result less distinctly marine. Avoid strongly flavored stock that can overpower the fish.
Keep the heat calm. Once the seafood goes in, maintain a gentle simmer and do not stir hard. The fish cooks quickly, and a thermometer is more reliable than judging only by appearance. Add fish in one layer where possible so the pieces cook evenly.
Know your saffron substitute. Saffron is traditional in many Marseille-style versions and gives the broth its distinctive aroma and golden color. If you cannot get it, omit it rather than using a large amount of turmeric; turmeric can color the broth but tastes different. The stew will still be fragrant from fennel, garlic, orange, and herbs.

Serving Suggestions

Serve bouillabaisse as a generous main course in wide, warmed bowls. Put the bread and rouille on the table separately: the bread can be dipped into the broth, or spread with rouille and floated on top. For a traditional-feeling presentation, bring the pot to the table and portion the seafood and broth into bowls, taking care to distribute the mussels and fish evenly.

A crisp green salad with a simple lemon dressing makes a light side, while steamed green beans or fennel can add another vegetable without competing with the broth. Keep other sides restrained: the stew already contains potatoes, aromatic vegetables, and bread for soaking up the liquid. A little extra chopped parsley or fennel frond over each bowl adds freshness just before serving.

Variations

Bouillabaisse varies between cooks and recipes, and there is no single fixed combination of seafood for a home pot. In Marseille, versions traditionally draw on local Mediterranean fish, including varieties that may be hard to find elsewhere. For a practical substitution, use a mixture of firm white fish available at your fish counter; the flavor and texture will differ, but the saffron-tomato broth remains the defining feature.

You can replace some or all of the mussels with clams, provided they are scrubbed and cooked until their shells open; discard any that remain closed. Peeled, deveined shrimp can also be added for the last few minutes, though it changes the mix of seafood and cooks very quickly. For a shellfish-free pot, use an additional ½ lb (225 g) fish and omit the mussels. The broth will still be satisfying, but it will lack the briny flavor mussels contribute.

For a slightly heartier version, add another 4 oz (115 g) potato and a little extra stock. If you prefer a sharper finish, put lemon wedges on the table rather than adding more juice to the whole pot. Rouille can be adjusted with extra cayenne for heat, or a spoonful of roasted red pepper for sweetness and color; the latter is a variation, not a replacement for saffron in the broth.

Storage and Reheating

For food safety, refrigerate the stew within 2 hours of cooking, storing it in a shallow airtight container. Keep the seafood and broth together or separate them if you want to make reheating easier. Cooked fish stew keeps for 3–4 days in the refrigerator, though the fish is at its best in texture on the first day. Store the rouille separately in a covered container and follow the storage guidance on the mayonnaise package.

Reheat only the portion you plan to eat in a saucepan over medium-low heat, stirring gently and bringing it to 165°F (74°C), the USDA FSIS safe temperature for leftovers. Avoid a hard boil, which can toughen fish and cause it to break apart. If the broth has thickened in the refrigerator, loosen it with a splash of water or stock. Freezing is possible for up to 2 months, but cooked potatoes and fish may soften; thaw overnight in the refrigerator and reheat gently to 165°F (74°C).

Frequently Asked Questions

What fish is best for bouillabaisse?

Choose firm, mild fish that can hold its shape in hot broth. Cod, hake, halibut, and monkfish are all practical choices, and using two kinds adds variety. Fresh fish is not essential, but it should smell clean and mild. Cut the pieces to a similar size so they finish cooking together.

Can I make bouillabaisse without mussels?

Yes. Leave them out and add a little more firm fish, or use another shellfish you enjoy. The mussels add brininess and make the bowls look abundant, but they are not required for a flavorful stew. If you omit them, taste the broth before serving and adjust the salt and lemon to suit the less briny result.

Can I make the broth ahead?

Yes. Cook the broth through the end of the simmering step, remove the orange zest and bay leaves, cool it promptly, and refrigerate it for up to 2 days. When ready to serve, bring the broth back to a simmer, cook the potatoes until tender, then add the mussels and fish as directed. Cooking the seafood just before serving helps prevent it from becoming tough during storage and reheating.

Is bouillabaisse supposed to include saffron?

Saffron is a characteristic ingredient in many well-known Marseille-style recipes, lending a subtle floral aroma and golden color. Recipes differ, and saffron quality and quantity can vary. If you do not have it, simply leave it out; a small amount of turmeric can imitate the color but will not reproduce saffron’s flavor.

What is rouille, and do I have to serve it?

Rouille is a garlicky, often saffron-tinged sauce served with bouillabaisse, commonly spread on bread or stirred into the broth. This version uses mayonnaise made with pasteurized eggs for a quick, dependable texture. You can serve the stew without it, but the creamy garlic sauce adds a useful contrast to the bright, savory broth.

Can I use bottled or frozen seafood?

Frozen fish works well when thawed in the refrigerator and dried before cooking. Use mussels that have been kept cold and follow the package’s handling instructions; do not use mussels with cracked shells or those that remain open when tapped before cooking. Bottled clam juice can replace part of the stock, but its saltiness varies, so reduce added salt and taste the broth before serving.

More recipes to cook

Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

Spotted an error? Tell us and we will correct it (corrections policy).