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Bouillabaisse

By Chef Max Straczek

The warmth and charm of Marseille shine through with every flavourful spoonful of this recipe…

30 min cook time

Serves 4

Why we like it

Bouillabaisse [boo-yuh-bays] is a simple, tomato-based fish stew originally from the port city of Marseille, France.

Just like its name suggests, this dish is composed of two components: boiling (derived from the French verb 'bouillir') and simmering (from the French verb 'abaisser').

Every spoonful provides a taste of the sea, elevated by the earthy and floral notes of saffron, as well as the richness and tanginess of tomatoes.

To cut through this richness, add a splash of lemon, and don't forget some toasted baguette slices to sop up every drop!

Ingredients

4 servings

Preparation Notes

Crafting the perfect bouillabaisse allows for a personalized touch.

When it comes to the seafood stock, make sure to choose a high-quality version.

For the protein, some of the most common options include red snapper, sea bass, monkfish, or cod fillets, plus a mix of mussels, littleneck clams, and/or shrimp.

However, the most traditional Marseille bouillabaisse often relies on the catch of the day or the taste of the chef.

So, feel free to use the fish/seafood you have available and/or what you prefer.

Making the recipe

  1. Step 1

    Aromatics

    • In a large pot or Dutch oven, heat the oil until shimmering, then add the fennel, leek, potato, and garlic, and cook over moderately low heat, stirring occasionally, until tender, about 8 minutes.
    • Add the tomato and lemon juice, and continue to cook for about 3 minutes.
    Next step

  2. Step 2

    Stock & Season

    • Pour in the stock, season with salt and pepper, and bring up to a simmer.
    • Add your desired protein (see PREPERATION above), and remove the pot from the heat.
    • Allow the residual heat to cook the protein until the fish is lightly poached with flaky meat, and the shellfish have opened—between 12-15 minutes. Look for an opaque colour, indicating they’re just cooked.
    • If after 15 minutes the protein still appears undercooked, increase the heat to medium-low and simmer for an additional 2-3 minutes.
    • Add saffron and water, a splash of olive oil, and remove from the heat.
    Next step

  3. Step 3

    Serve

    • Carefully divide the desired amount of fish and/or seafood into bowls.
    • Ladle in a generous amount of vegetables, top with broth, and serve with toasted baguette slices and lemon wedges.
Back to step 1