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 01/22/21
Bouillabaisse Is a Classic Seafood Stew

The Spruce / Ali Redmond
Prep: 30 mins
Cook: 60 mins
Total: 90 mins
Servings: 6 to 8 servings

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.

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Ingredients

  • 2 pounds rockfish (filleted, cut into large chunks, bones reserved)
  • 1 pound John Dory (filleted, cut into large chunks, bones reserved)
  • 2 pounds rouget (or red snapper, cut into large chunks, filleted, bones reserved)
  • 1 pound striped bass (filleted, cut into large chunks, bones reserved)
  • 2 pounds grouper (filleted, cut into large chunks, bones reserved)
  • 6 blue crabs (broken into small pieces)
  • 2 lobsters (1 1/2 pounds; head separated and crushed)
  • 6 tablespoons olive oil
  • 1/2 medium onion (diced)
  • 2 celery stalks (diced)
  • 1 carrot (diced)
  • 1/2 fennel bulb (diced)
  • 5 garlic cloves
  • 2 large tomatoes (diced)
  • 1 tablespoon tomato paste
  • 3 tablespoons pastis (licorice-flavored French liqueur)
  • 1 cup white wine
  • 12 black peppercorns
  • 1 red chili pepper (dried)
  • 1 bay leaf
  • 2 sprigs thyme
  • 1 pinch saffron
  • 5 parsley stems
  • Salt to taste
  • Black pepper to taste
  • 16 small squid
  • 1 cup mussels
  • 12 to 16 baby red potatoes (steamed)
  • 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, chili 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