by: Zoo Kitchen

Bouillabaisse (Occitan: bolhabaissa) is a traditional Provençal fish stew originating from the port city of Marseille. The French and English form bouillabaisse comes from the Provençal Occitan word bolhabaissa, a compound that consists of the two verbs bolhir (to boil) and abaissar (to reduce heat) viagra preço. Bouillabaisse is a fish soup containing various kinds of cooked fish and shellfish and vegetables, flavored with a variety of herbs and spices such as garlic, orange peel, basil, bay leaf, fennel and saffron.


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serves: 8-10


Olive oil, for frying

12 slices thin of French bread

2-3 whole garlic cloves

1/3 cup (85 ml) olive oil

2 onions (roughly chopped)

2 White part of leeks (cleaned and roughly chopped)

4 stalk celery (thinly sliced)

2 fennel bulbs (thinly sliced)

10 cloves garlic (chopped)

2 strips pared of orange zest

2 lb (900 g) plum tomatoes (skinned and chopped)

1/2 medium-hot red chile pepper (seeded and chopped)

1 teaspoon saffron strands

2 sprigs of thyme

4 leaves bay

15 cups (3.4 liters) Fish Stock

7 lb (3.5 kg) mixed fish (which traditionally includes weever fish, monkfish tail, conger eel, red gurnard or sea robin, and john dory, and may also include wrasse, grouper, conger eel, dogfish, bream or porgy, red mullet, bass, and gray or striped mullet)

1 1/2 lb (750 g) mussels (cleaned)

1 teaspoon chopped herb fennel or bulb fennel tops

1 teaspoon chopped oregano

1 teaspoon thyme leaves

2 tablespoons Pernod

1 1/2 lb (750 g) cooked lobster or spiny lobster pieces in the shell, cooked Iangoustines, or large shrimp

2 tablespoons extra virgin olive oil

Cayenne pepper (optional)

Salt and freshly ground black pepper

1/2 quantity Rouille (for serving)

Nutrition Facts

Servings Per Recipe: 8

Amount per Serving

Calories: 947

  • Total Fat: 24.3 g
  •     Saturated Fat: 4.2 g
  •     Trans Fat: 0 g
  • Cholesterol: 462.3 mg
  • Sodium: 1718.7 mg
  • Total Carbs: 49.1 g
  •     Dietary Fiber: 5.5 g
  •     Sugars: 14.1 g
  • Protein: 126 g

how is this calculated?

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1.  For the croutons, heat the oil in a frying pan, add the slices of bread, and fry on both sides until golden brown. Drain briefly on paper towels, then rub one side of each piece with a garlic clove. Keep warm in a low oven.

2.  Heat the oil for the bouillabaisse in a very large, deep pan. Add the onions, leeks, celery, fennel, and garlic. Cook for 4 to 5 minutes until soft. Season with some black pepper and add the strips of orange zest, tomatoes, chile pepper, saffron, thyme, bay leaves, and stock. Bring to a boil and boil for 10 minutes.

3.  Add the firmer fish to the pan first, such as the conger eel, dogfish, and monkfish. Bring back to a boil and simmer for 3 minutes. Then add the softer fish, return to a boil, and simmer for 2 to 3 minutes longer. Add the mussels, herb fennel, oregano, thyme leaves, and Pernod, and boil for 1 minute. Finally, add the cooked shellfish and heat through.

4.  Carefully lift the fish and shellfish out of the soup onto a large, warmed serving dish. Keep warm. Strain the soup, then return to the pan and add the extra virgin olive oil. Boil rapidly until concentrated and emulsified into a rich, well-flavored broth. Check the seasoning and add a little cayenne pepper, if desired.

5.  To serve, scatter the croutons over the soup and add a dollop of rouille.

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