Victoria’s Classic Bouillabaisse

The Heart of Provence in a Bowl

There’s something magical about the South of France — the sunshine, the colors, the scent of herbs in the air… and, of course, the flavors. One of the most beloved dishes from the Provençal coast is the bouillabaisse, a fragrant seafood stew that started as a humble fisherman’s meal and has become a French culinary icon.

This rich, tomato-based fish soup brims with tender fish, shellfish, and the aroma of saffron and fresh herbs. Traditionally served with slices of crusty bread and a dollop of fiery rouille sauce, it’s both rustic and elegant — and easier to make than you might think.

With this recipe, you can bring the markets and harbors of Provence into your own kitchen. In just about an hour, you’ll have a pot full of sunshine and sea.

What is Bouillabaisse?

Bouillabaisse is a traditional Provençal seafood stew that combines various kinds of fresh fish, shellfish, and vegetables in a rich, aromatic broth. While there’s no single “official” recipe, the key elements are always the same: fresh seafood, good olive oil, plenty of herbs, and saffron for that golden color and distinctive taste.

Once a humble fisherman’s meal made from the day’s unsold catch, today bouillabaisse is considered a delicacy, perfect for gatherings and special occasions.

Key Ingredients for Bouillabaisse

• Mussels – Most are now farm-raised, so they’re less sandy, but still check for cracked shells and clean them well.
• Clams – Small varieties such as littleneck or Manila clams work perfectly.
• Shrimp – Fresh or thawed frozen shrimp can be used; buy shell-on so you can use the shells for the broth.
• Firm, flaky white fish – Cod, snapper, sea bass, haddock, porgy, mullet, or perch are all excellent choices.

One of the joys of bouillabaisse is that there’s something for everyone in the pot — from tender fish fillets to sweet shellfish — all bathed in a flavorful broth.

Serve it Right

The best way to enjoy bouillabaisse? With plenty of crusty baguette slices to soak up every last drop — and don’t forget the rouille, a garlicky red pepper sauce that’s the perfect punchy companion.

Ingredients

For the Bouillabaisse

• ½ cup (118 ml) extra virgin olive oil
• 1 cup (150 g) chopped onion
• 1 cup (89 g) chopped leek
• 4 cloves garlic, crushed
• 2–3 large ripe tomatoes, chopped, or 2 cups canned chopped tomatoes
• 2.5 liters water
• Fresh herbs: thyme, parsley, fennel fronds, basil (any combination)
• 1 strip fresh orange peel (optional)
• ½ tsp crushed saffron
• 1 tbsp sea salt
• 3–4 lbs (2 kg) fish heads, bones, trimmings, shrimp shells
• 450 g peeled shrimp (reserve shells for stock)
• 450 g cod, halibut, or other firm white fish, cut into large pieces
• 450 g cleaned, debearded mussels
• Crusty bread, sliced, for serving

For the Rouille

• 2 roasted and peeled red bell peppers (jarred is fine)
• ½ tsp cayenne pepper (or to taste)
• 1 tbsp fresh lemon juice
• 1 garlic clove, peeled
• ¼ cup (28 g) fresh breadcrumbs or ground almonds
• ¼ cup (15 g) fresh parsley leaves
• ½ tsp fine sea salt (or to taste)
• ⅓ cup (75 ml) extra virgin olive oil

Instructions

Make the Broth

1. In a large (8-liter) pot, heat the olive oil over medium heat.
2. Add onion and leek; cook until softened.
3. Stir in garlic and cook 1 minute until fragrant.
4. Add tomatoes, water, herbs, orange peel, saffron, salt, fish bones, and shrimp shells.
5. Bring to a boil, then reduce heat and simmer gently for 30 minutes.
6. Strain the broth into a clean pot, discarding solids.

Cook the Seafood

1. Bring the strained broth back to a boil.
2. Add shrimp; cook 1–2 minutes until just pink.
3. Add the remaining fish and shellfish; cover and simmer until mussels open (just a few minutes).
4. Taste and adjust seasoning with salt and freshly ground pepper.

Make the Rouille

1. In a food processor, blend red peppers, cayenne, lemon juice, garlic, breadcrumbs, parsley, and salt until smooth.
2. Slowly drizzle in olive oil to form a thick paste.

To Serve

Ladle the bouillabaisse into bowls, add slices of toasted bread, and top with a spoonful of rouille. Serve immediately — preferably with a glass of chilled Provençal rosé.