Classic French Fish Soup (Bouillabaisse)
Ingredients 🐟
For the Fish and Seafood:
1 lb (450g) firm white fish (such as cod, monkfish, or sea bass), cut into large pieces
½ lb (225g) mussels, cleaned and debearded
½ lb (225g) shrimp, peeled and deveined (whole)
½ lb (225g) clams, cleaned (optional)
For the Soup Base:
2 tbsp olive oil
1 medium yellow onion, finely chopped
1 fennel bulb, thinly sliced
1 leek, white and light green parts only, cleaned and sliced
2 ripe tomatoes, chopped
2 tbsp tomato paste
2 cloves garlic, minced
1 tsp fennel seeds
2 bay leaves
A pinch of saffron threads
Zest of one orange
4 cups (1 liter) fish stock or water
Salt and freshly ground black pepper, to taste
For Serving:
4 small potatoes, peeled and diced
Slices of toasted baguette
Rouille sauce (a spicy garlic mayonnaise)
Fresh parsley, chopped
Instructions
1️⃣ Prepare the Soup Base: Heat olive oil in a large pot over medium heat. Add chopped onion, fennel, and leek. Sauté until softened, about 5 minutes. Stir in chopped tomatoes, tomato paste, and minced garlic. Cook for another 3 minutes.
2️⃣ Season the Broth: Add fennel seeds, bay leaves, saffron threads, and orange zest. Pour in the fish stock or water. Season with salt and pepper. Bring to a boil, then reduce heat and let simmer for 20 minutes.
3️⃣ Add Potatoes: Add diced potatoes to the simmering broth. Cook until tender, about 15 minutes.
4️⃣ Cook Fish and Seafood: Gently add the firm white fish pieces to the pot. After 5 minutes, add mussels, clams (if using), and whole shrimp. Cook until the mussels and clams open and shrimp is fully cooked, about 5 more minutes. Discard any mussels or clams that do not open.
5️⃣ Serve: Ladle the bouillabaisse into bowls or serve directly from the pot. Garnish with fresh parsley and serve with toasted baguette slices spread with rouille sauce.