Classic Bouillabaisse Recipe
This classic bouillabaisse recipe features sea bass, mussels, shrimp, tomatoes, and saffron simmered into a rich French seafood stew. Brightened with orange zest and herbs, it’s perfect with crusty bread and rouille for an unforgettable meal.
12 Servings
Ingredients
- ¾ cup olive oil
- 2 onions thinly sliced
- 2 leeks cleaned and sliced
- 3 tomatoes peeled, seeded, and chopped
- 4 cloves garlic finely minced
- 1 sprig fennel leaf
- 1 sprig fresh thyme
- 1 bay leaf
- 1 teaspoon orange zest
- ¾ pound mussels cleaned and debearded
- 9 cups boiling water
- Salt and black pepper to taste
- 5 pounds sea bass
- 1 pinch saffron threads
- ¾ pound fresh shrimp peeled and deveined
Instructions
Prepare the Ingredients:
- Begin by gathering and preparing all the ingredients. Ensure the mussels are cleaned and debearded, the shrimp is peeled and deveined, and the sea bass is properly portioned.
Sauté Aromatics:
- In a large saucepan, heat the olive oil over medium heat. Add the sliced onions, leeks, chopped tomatoes, and minced garlic. Sauté gently for 3 to 5 minutes, or until the vegetables have softened and become fragrant.
Add Herbs and Shellfish:
- Stir in the fennel leaf, thyme sprig, bay leaf, and orange zest. Incorporate the mussels and immediately pour in the boiling water. Season the broth with salt and freshly ground black pepper to your taste. Increase the heat to high and bring the mixture to a full boil. Let it boil for approximately 3 minutes to allow flavors to blend.
Add Fish and Simmer:
- Reduce the heat to medium. Carefully add the sea bass to the pot and allow it to simmer gently. Cook for 12 to 15 minutes, or until the fish is opaque and firm yet still tender. Avoid over-stirring to prevent the fish from breaking apart.
Finish with Saffron and Serve:
- Adjust seasoning as needed. Stir in the saffron threads and allow the stew to rest for a minute before serving. Ladle the hot bouillabaisse into warmed bowls or a tureen and serve immediately. Crusty bread and rouille are traditional and highly recommended accompaniments.
Notes
To prepare this recipe gluten-free, ensure the broth is not cross-contaminated with any gluten-based ingredients (e.g., bouillon or commercial fish stock). Most of the core ingredients are naturally gluten-free. For serving, replace the traditional baguette with a certified gluten-free bread or skip it entirely and enjoy the stew as is. Be cautious with pre-packaged rouille or make your own using gluten-free breadcrumbs or none at all.