Bowl of red-orange tomato seafood broth with shrimp, chunks of white fish and a mussel shell, topped with chopped parsley. — Photo: Sergey A. Demidov · CC BY 4.0 · Wikimedia Commons

French · Lunch · Dinner

Bouillabaisse

Name: Bouillabaisse
Prep time: 25 min
Cook time: 40 min
Total time: 65 min
Cuisine: French
Ingredients: 2 tbsp olive oil; 1 large onion, finely chopped; 1 medium fennel bulb, thinly sliced; 1 medium leek, white and light green part, sliced; 5 cloves garlic; 1 tbsp tomato paste, no salt added; 1 can (400 g) canned diced tomatoes, no salt added; 1/2 tsp fennel seeds; 1 large pinch saffron threads; 1 wide strip orange zest strip; 2 sprigs fresh thyme; 2 cups fish stock, homemade or unsalted; 1 leaf bay leaf; 3 cups water; 2 medium waxy potatoes, peeled and cut into 2 cm chunks; 400 g cod or monkfish fillet, skinless, cut into large chunks; 250 g sea bass or snapper fillet, cut into large chunks; about 24 (500 g) mussels in shell, scrubbed and debearded; 250 g large raw shrimp, peeled and deveined; 1/2 tsp black pepper; 1/4 cup fresh parsley, chopped; 8 thin slices whole-grain baguette, thinly sliced

By BerryFit Kitchen · Nutrition checked with USDA data · Updated Oct 11, 2026 · How we make recipes

A fragrant Provençal seafood soup of tender white fish, mussels and shrimp simmered in a saffron, fennel and tomato broth with a hint of orange. Lighter on oil and salt but full of the flavours of the Marseille coast.

Prep: 25 min
Cook: 40 min
Total: 65 min
Serves: 4

Medium
Dairy Free
High protein

22%

Per serving441kcal22% of a 2,000 kcal day

51gProtein

33gCarbs

12gFat

7gFiber

Calories come from: Carbs 30% · Fat 24% · Protein 46%

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Ingredients

For 4 servings

2 tbsp27 golive oil
1 large150 gonion, finely chopped
1 medium230 gfennel bulb, thinly sliced
1 medium90 gleek, white and light green part, sliced
5 cloves15 ggarlic
1 tbsp16 gtomato paste, no salt added
1 can (400 g)canned diced tomatoes, no salt added
1/2 tspfennel seeds
1 large pinchsaffron threads
1 wide striporange zest strip
2 sprigsfresh thyme
2 cups480 gfish stock, homemade or unsalted
1 leafbay leaf
3 cups720 gwater
2 medium300 gwaxy potatoes, peeled and cut into 2 cm chunks
400 gcod or monkfish fillet, skinless, cut into large chunks
250 gsea bass or snapper fillet, cut into large chunks
about 24 (500 g)mussels in shell, scrubbed and debearded
250 glarge raw shrimp, peeled and deveined
1/2 tspblack pepper
1/4 cup10 gfresh parsley, chopped
8 thin slices80 gwhole-grain baguette, thinly sliced (optional)

Steps

1
Check the mussels before cooking: discard any with cracked or broken shells, and any open ones that do not close when tapped firmly.
2
Crumble the saffron into 2 tbsp of the measured water and set aside to steep.
3
Finely chop 4 garlic cloves; keep the last clove whole for the toasts.
4
Heat the olive oil in a large heavy pot over medium heat.
5
Add the onion, fennel and leek and cook gently for 8-10 minutes until soft but not browned.
6
Stir in the chopped garlic, fennel seeds and tomato paste and cook for 1 minute.
7
Add the diced tomatoes, orange zest, thyme, bay leaf, fish stock, the rest of the water and the saffron with its soaking water.
8
Bring to a boil, then add the potatoes and simmer, partly covered, for 15 minutes until the potatoes are just tender.
9
Season the broth with the black pepper; the mussels and shrimp will add natural saltiness as they cook.
10
Gently add the cod and sea bass chunks, the firmest pieces first, and simmer without stirring for 4 minutes.
11
Add the mussels and shrimp, cover and simmer for 4-5 minutes until the mussels open, the shrimp are pink and the fish flakes easily and reaches 63 °C / 145 °F.
12
Discard any mussels that stay closed, along with the thyme sprigs, bay leaf and orange zest.
13
If using, toast the baguette slices and rub them with the whole garlic clove.
14
Ladle the soup into warm bowls, scatter with parsley and serve with the garlic toasts on the side.

Swaps, storage and make-ahead

Swaps

Use any firm white fish such as haddock, hake or halibut in place of the cod, monkfish, sea bass or snapper, depending on what is fresh and affordable.
Swap the mussels for littleneck clams or extra shrimp if mussels are hard to find.
For a gluten-free meal, serve the soup with toasted bread labelled gluten-free instead of the whole-grain baguette, and check that your fish stock is labelled gluten-free too.
If you cannot find fish stock, use low-sodium vegetable stock or more water with an extra strip of orange zest.

Storage

Refrigerate leftovers within 2 hours in a covered container, ideally with the mussels removed from their shells, and eat within 1 to 2 days, as seafood is best eaten fresh. Reheat gently until steaming hot, and do not freeze, since the fish, shrimp and potatoes turn soft and grainy.

Make ahead

Make the broth with the vegetables, tomatoes, saffron and potatoes up to 2 days ahead and keep it in the fridge. Bring it back to a simmer just before serving, then cook the fish, mussels and shrimp in it fresh.

Nutrition values are for the recipe as written.

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Allergens and nutrition

Contains: FishMolluscsCrustaceansGlutenCelery

Check the labels of packaged ingredients for allergens and suitability for your diet.

Full nutrition

	Per serving (961 g)	Per 100 g
Calories	441 kcal	46 kcal
Protein	50.8 g	5.3 g
Carbohydrates	32.6 g	3.4 g
of which sugars	8.4 g	0.9 g
Fiber	6.9 g	0.7 g
Fat	12 g	1.2 g
of which saturated	2.1 g	0.2 g
Sodium	843 mg	88 mg

Nutrition is calculated from USDA FoodData Central data and may differ from what you cook.