Classic Bouillabaisse

Here’s a traditional Classic Bouillabaisse recipe 🐟🦐🦑—a rich and flavorful French seafood stew from Marseille, packed with herbs, garlic, saffron, and a variety of fresh seafood.

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🍲 Classic Bouillabaisse

Ingredients

For the Broth:

• 2 tbsp olive oil
• 1 large onion, chopped
• 2 leeks, white part only, sliced
• 2–3 garlic cloves, minced
• 2 large tomatoes, chopped (or 1 can diced tomatoes)
• 1 tsp tomato paste
• 1 tsp saffron threads
• 1 tsp fennel seeds
• 1 tsp dried thyme (or 1 tbsp fresh)
• 1–2 bay leaves
• 1 cup dry white wine
• 6 cups fish stock or water
• Salt & pepper, to taste

Seafood:

• 1 lb firm white fish (like cod, snapper, or halibut), cut into chunks
• ½ lb mussels, cleaned
• ½ lb clams, cleaned
• ½ lb shrimp, peeled and deveined
• ½ lb squid, cleaned and sliced

To Serve:

• Crusty bread
• Rouille sauce (optional, for spreading on bread)

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