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Quick and Easy Bouillabaisse Recipe

Bouillabaisse is a traditional fish stew that originated in the coastal region of Provence, France. It is believed to have originated as a way for fishermen to use up the catch of the day that was not suitable for sale. They would throw all the fish, along with vegetables and herbs, into a pot and simmer it to make a hearty and flavorful stew. The dish has since evolved and is now a delicacy that is often served with Rouille, a garlicky mayonnaise-like sauce, and crusty bread. Today, the dish is considered a symbol of Mediterranean coastal cuisine and is enjoyed by people all over the world.

Ingredients for the broth

  • 20ml olive oil
  • 1 head fennel diced
  • 1 onion peel diced
  • 1 leek clean, peel, and diced
  • 2 large oxheart tomato seedless, peel
  • 5 garlic cloves peeled
  • 1 orange zested
  • 1 pinch saffron
  • 1/2 hot chili seedless
  • 300ml dry sparkling wine
  • 500ml fish stock
  • ½ bunch of chives, finely chopped
  • 4 sprigs of Tarragon, leaves only
  • 500g black mussels cleaned alive (closed)
  • 6 large king prawns
  • 1 large calamari cleaned and scored cut in square
  • 500g diamond clams cloudy bay
  • 200g flathead, diced
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How to make the broth

  • Use a large pan. On medium heat, sauté tomato, onion, fennel, leek, garlic, orange zest, saffron, and chilli for 10 minutes, or until tender.
  • To cook off the alcohol, turn up the heat, deglaze with dry sparkling wine, and simmer for a further 10 minutes. Bring to a boil after adding fish stock.
  • Cook for 5 minutes after adding the mussels, prawns, calamari, and clams.
  • Take the pan off the heat, add the fish, tarragon, and chives, and let everything sit for a few minutes before serving.

Ingredients for the Rouille

  • 100ml extra light olive oil
  • 1 garlic clove
  • Pinch Cajun
  • 2 saffron threads
  • Squeeze lemon
  • 1 egg, cold
  • 1 potato that is peeled, boiled, and mashed
  • salt and pepper

How to make the Rouille

Combine olive oil, garlic, cajun, lemon, and egg in a stick blender and blend everything at high speed until it emulsifies. Do this all at once to avoid splitting. Wait until it sets. Use a fork to fold in the boiled potato and season.

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Where to eat delicious Bouillabaisse outside Saint Tropez

There are many places around the world where you can enjoy a delicious bouillabaisse. Some of the best places to try this traditional fish stew include:

  • Marseille, France, is considered the birthplace of bouillabaisse and is home to many traditional restaurants that serve the dish.
  • Nice, France, is another coastal city in the Provence region of France and is known for its delicious bouillabaisse.
  • The Principality of Monaco is known for its upscale restaurants and several of them offer traditional bouillabaisse on the menu.
  • Paris, France, is known for its fine dining and many of the city’s top restaurants feature bouillabaisse on their menu.
  • San Francisco, United States, is home to several top seafood restaurants that offer bouillabaisse, like the Bouillabaisse restaurant.
  • London, United Kingdom, has many seafood restaurants that serve bouillabaisse, like the Le Pont de la Tour, which has a Michelin star.

Please note that this list is not exhaustive and you may find other great places to eat bouillabaisse.

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