Classic Bouillabaisse Recipe – Authentic French Fish Stew- Sharp Blades

Marseille, France is the birthplace of the classic Provençal fish stew known as "bouillabaisse." This dish is a celebration of seaside flavours, full of fresh seafood, fragrant herbs, and a creamy broth flavoured with saffron. For a genuine experience, serve with rouille sauce and crusty bread.

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Get the base ready: In a large pot, heat the olive oil over medium heat. Add the garlic, onion, and fennel and cook for 5 minutes or until tender. Add tomatoes, bay leaves, thyme, orange peel, and saffron.

Step 2

Simmer the Broth: Add the white wine and allow it to cut in half. After adding the fish stock and bringing it to a boil, simmer it for 20 minutes.

Step 3

Cook the seafood: By adding slices of firm fish and cooking for five minutes. Cover and cook the shellfish for 5 to 7 minutes, or until they open.

Step 4

Serve: Throw away the orange peel and bay leaves. Pour into dishes and sprinkle with orange zest and parsley. Serve with rouille sauce and crusty bread.

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