Bouillabaisse Is a Classic Seafood Stew

By
Peggy Trowbridge Filippone
Peggy Trowbridge Filippone
Peggy Trowbridge Filippone is a writer who develops approachable recipes for home cooks. Her recipes range from Grandma’s favorites to the latest food trends.
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Updated on 01/20/23
Bouillabaisse Is a Classic Seafood Stew

The Spruce / Ali Redmond

Prep: 30 mins
Cook: 60 mins
Total: 90 mins
Servings: 6 to 8 servings
Nutrition Facts (per serving)
1327 Calories
23g Fat
106g Carbs
159g Protein
Show Full Nutrition Label Hide Full Nutrition Label
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Nutrition Facts
Servings: 6 to 8
Amount per serving
Calories 1327
% Daily Value*
Total Fat 23g 30%
Saturated Fat 5g 23%
Cholesterol 505mg 168%
Sodium 1253mg 54%
Total Carbohydrate 106g 39%
Dietary Fiber 12g 42%
Total Sugars 11g
Protein 159g
Vitamin C 67mg 334%
Calcium 348mg 27%
Iron 11mg 60%
Potassium 4903mg 104%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This classic Marseilles seafood stew recipe uses a variety of fish and shellfish, including crab, squid, mussels, and lobster. It is a true seafood lover's delight and while it's labor-intensive, it's worth the trouble. The seafood bones, heads, and shells make the rich bouillon base of the chunky soup. You will need a large stockpot for this recipe.

Ingredients

  • 2 pounds whole rockfish, filleted and cut into large chunks, bones reserved

  • 1 pound whole John Dory, filleted and cut into large chunks, bones reserved

  • 2 pounds whole red snapper, filleted and cut into large chunks, bones reserved

  • 1 pound whole striped bass, filleted and cut into large chunks, bones reserved

  • 2 pounds whole grouper, filleted and cut into large chunks, bones reserved

  • 6 medium blue crabs, broken into small pieces

  • 2 small lobsters, about 1 1/2 pounds, heads removed and reserved

  • 6 tablespoons olive oil

  • 1/2 medium onion, diced

  • 2 stalks celery, diced

  • 1 medium carrot, diced

  • 1/2 medium fennel bulb, diced

  • 5 cloves garlic

  • 2 large tomatoes, diced

  • 1 tablespoon tomato paste

  • 3 tablespoons pastis (licorice-flavored French liqueur)

  • 1 cup white wine

  • 12 whole black peppercorns

  • 1 small dried red chile pepper

  • 1 bay leaf

  • 2 sprigs fresh thyme

  • 1 pinch saffron

  • 5 fresh parsley stems

  • Salt, to taste

  • Freshly ground black pepper, to taste

  • 16 small squid

  • 1 cup mussels

  • 12 to 16 baby red potatoes

  • 1 toasted baguette

Steps to Make It

Prepare the Bouillon

  1. Gather the bullion ingredients.

    Bouillabaisse, Classic Seafood Stew ingredients

    The Spruce / Ali Redmond

  2. In a large, hot stockpot roast the bones of the rockfish, John Dory, rouget, striped bass, grouper, crab and the lobster heads in the olive oil over medium-high heat until opaque.

    In a large, hot stockpot roast the bones of the rockfish, John Dory, rouget, striped bass, grouper, crab and the lobster heads in the olive oil

    The Spruce / Ali Redmond

  3. Once the bones are opaque, add the onion, celery, carrot, fennel, and garlic.

    Once the fish bones are opaque, add the onion, celery, carrot, fennel, and garlic

    The Spruce / Ali Redmond

  4. Simmer for 3 minutes, stirring often.

    simmer the fish and vegetable mixture in the pot

    The Spruce / Ali Redmond

  5. Add the tomatoes and cook until soft.

    Add the tomatoes to the fish mixture and cook until soft

    The Spruce / Ali Redmond

  6. Stir in the tomato paste and coat all of the vegetables and bones.

    Stir in the tomato paste and coat all of the vegetables and bones

    The Spruce / Ali Redmond

  7. Add the pastis and cook until dry.

    Add the pastis to the fish mixture and cook until dry

    The Spruce / Ali Redmond

  8. Add the white wine and reduce by half.

    add white wine to the fish mixture

    The Spruce / Ali Redmond

  9. Add the peppercorns, chile pepper, bay leaf, thyme, saffron, and parsley stems, and then add enough water just to cover.

    Add the peppercorns, chili pepper, bay leaf, thyme, saffron, and parsley stems

    The Spruce / Ali Redmond

  10. Cook until the liquid has reduced by a third. Stir frequently so that nothing sticks to the bottom of the pot.

    cook the fish soup in the pot

    The Spruce / Ali Redmond

  11. In another large pot run all of the contents of the bouillon through a medium-holed food mill and discard solids. Season the resulting bouillon with salt and pepper.

    run all of the contents of the bouillon through a medium-holed food mill, Season the resulting bouillon with salt and pepper

    The Spruce / Ali Redmond

Make the Bouillabaisse

  1. Gather the remaining ingredients.

    Bouillabaisse ingredients

    The Spruce / Ali Redmond

  2. Bring the bouillon to a simmer and add the fish individually based on its thickness (thickest chunks first). Cut the lobster tail through the shell into large pieces. Add the lobster, squid, and mussels to the bouillon.

    Add the fish, lobster, squid, and mussels to the bouillon

    The Spruce / Ali Redmond

  3. Cook until the mussels open. Bring the pot to the table and ladle into large bowls.

    bouillabaisse in a bowl

    The Spruce / Ali Redmond

  4. Serve with steamed whole baby red potatoes tossed with olive oil and salt and toasted baguette on the side to sop up the juices.

    Bouillabaisse, Classic Seafood Stew, Serve with steamed whole baby red potatoes tossed with olive oil and salt and toasted baguette

    The Spruce / Ali Redmond