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Bouillabaisse Recipe | French Cuisine

Bouillabaisse Recipe | French Cuisine

Originally Bouillabaisse was not intended to be a soup but a substantial fish stew. Today there are countless different variations of this classic French soup. This is an English version.
Prep Time 35 minutes
Cook Time 35 minutes
Total Time 1 hour 10 minutes
Course Seafood, Soups, Starters
Cuisine French
Servings 6
Calories 537 kcal


  • 4 tablespoons olive oil
  • 2 garlic cloves, finely chopped
  • 2 onions, chopped
  • 500 g/1 lb prepared mackerel, cut into chunks
  • 500 g/1 lb whiting fillets, cut into chunks
  • 500 g/1 lb haddock or cod fillets, cut into chunks
  • 250 g/8 oz raw king prawns, peeled
  • 6 tomatoes, skinned and chopped
  • 1/2 teaspoon saffron threads (optional)
  • 1.5 litre/2 1/2 pints hot Fish Stock
  • 1 bay leaf
  • 3 parsley sprigs
  • 10-12 mussels, scrubbed and debearded
  • 6-8 slices French bread
  • salt and pepper
  • 2 tablespoons chopped basil, to garnish


  • Heat the oil in a large heavy-based saucepan.
  • Add the garlic and onions and cook, covered, for 3-5 minutes, or until the onions are soft but not colored.
  • Add the mackerel, whiting and haddock or cod and cook, uncovered, over a moderate heat for 10 minutes, stirring from time to time.
  • Add the prawns and tomatoes.
  • Dissolve the saffron threads, if using, in the hot fish stock and add to the pan with the bay leaf parsley and salt and pepper to taste.
  • Stir and bring the mixture to the boil. Lower the heat and simmer, covered, for 15 minutes.
  • Then add the mussels and continue cooking for a further 10 minutes or until all the fish is cooked.
  • Discard the bay leaf, parsley sprigs and any mussels that have not opened.
  • Place the bread in a warmed soup tureen and ladle in the soup.
  • Sprinkle with the chopped basil before serving.
Keyword Soup recipes

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