French Seafood Soup (Bouillabaisse)

Ingredients for French Seafood Soup (Bouillabaisse)

For the Bouillabaisse Broth:

• 2 tablespoons olive oil
• 1 large onion, finely chopped
• 1 fennel bulb, thinly sliced
• 4 cloves garlic, minced
• 1 large tomato, chopped
• 1 teaspoon dried thyme
• 1 teaspoon dried basil
• 1/2 teaspoon saffron threads (optional, but adds authentic flavor and color)
• 1 bay leaf
• 4 cups fish stock or water
• 1 cup dry white wine
• Salt and freshly ground black pepper, to taste
• 1 teaspoon orange zest (optional, for a hint of citrus)

For the Seafood:

• 1 pound white fish (such as cod, snapper, or halibut), cut into large chunks
• 1/2 pound shellfish (shrimp, mussels, clams, or a mix)
• 1/2 pound squid, sliced into rings (optional)
• 1 tablespoon fresh parsley, chopped (for garnish)

For the Rouille Sauce (optional but traditional):

• 1/4 cup mayonnaise
• 1 small garlic clove, minced
• 1 teaspoon lemon juice
• 1/4 teaspoon smoked paprika
• A pinch of cayenne pepper
• Salt, to taste

For the Toasted Bread:

• 4-6 slices of French baguette
• Olive oil, for brushing

How to Make French Seafood Soup (Bouillabaisse)

Step 1: Prepare the Broth

Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and fennel, cooking them for about 5-7 minutes until softened and fragrant. Stir in the garlic and cook for another minute until it becomes aromatic.

Add the chopped tomato, dried thyme, basil, saffron threads (if using), and bay leaf to the pot. Stir everything together to combine. Pour in the fish stock (or water) and white wine, and bring the mixture to a gentle simmer. Let it cook uncovered for about 30 minutes to allow the flavors to meld together. Season with salt, pepper, and orange zest, if using, to taste.

Step 2: Add the Seafood

After the broth has simmered, it’s time to add the seafood. Start by adding the firm white fish chunks to the pot and let them cook for 5-7 minutes. Once the fish is nearly cooked through, add the shellfish and squid (if using). Let everything simmer for another 5-7 minutes, or until the shellfish have opened and the seafood is fully cooked.

Be careful not to overcook the seafood, as it can become tough. The seafood should be tender and just cooked through, with mussels and clams opening up to signal they’re ready.

Step 3: Prepare the Rouille Sauce

While the bouillabaisse is simmering, make the traditional rouille sauce. In a small bowl, mix together the mayonnaise, minced garlic, lemon juice, smoked paprika, cayenne pepper, and a pinch of salt. Whisk until smooth. This creamy, garlicky sauce adds a wonderful depth of flavor when served with the soup and is traditionally served with bouillabaisse.

Step 4: Toast the Bread

While the soup is finishing, toast the slices of French baguette. Brush each side of the bread with olive oil and toast it in a skillet or under the broiler until golden brown and crispy. The toasted bread is perfect for dipping into the rich broth.

Step 5: Serve and Enjoy!

Once the bouillabaisse is ready, ladle it into bowls, making sure to include a variety of seafood in each serving. Garnish with freshly chopped parsley. Serve the soup with a side of the toasted bread and a dollop of rouille sauce on top or on the side for dipping.

For extra flair, you can drizzle a little olive oil over the top and add a sprinkle of freshly ground black pepper. Now, your French seafood soup is ready to be enjoyed!

Tips for Making the Perfect Bouillabaisse

1. Use Fresh Seafood: The key to a great bouillabaisse is fresh seafood. Visit your local fishmonger or seafood market to find the best quality fish and shellfish. Fresh ingredients make all the difference in creating a flavorful soup.
2. Customize the Seafood: Bouillabaisse is a versatile dish, so feel free to mix and match the seafood based on what’s available to you. Shrimp, lobster, crab, or different varieties of fish can all work wonderfully in this dish.
3. Add Some Spice: While traditional bouillabaisse isn’t overly spicy, you can add a little kick with a pinch of red pepper flakes or extra cayenne in the rouille sauce. Adjust the heat level to your taste!
4. Don’t Skip the Rouille: The rouille sauce is a traditional accompaniment to bouillabaisse and really takes the dish to the next level. It provides a creamy, garlicky contrast to the rich, flavorful broth.
5. Slow Simmer for Best Flavor: The longer you let the broth simmer, the more flavorful it will become. Don’t rush the process—let the ingredients develop and intensify their flavors over time.

Why Bouillabaisse Is a Must-Try Dish

Bouillabaisse is more than just a soup—it’s an experience. The combination of fresh seafood, aromatic herbs, and saffron creates a symphony of flavors that transport you to the Mediterranean. Whether you’re preparing it for a special dinner or a cozy family meal, bouillabaisse is sure to impress your guests and leave them wanting more.

Not only does it showcase the best of French cuisine, but bouillabaisse is a dish that encourages sharing and enjoying a meal together. The vibrant broth, hearty seafood, and delicious rouille will undoubtedly make for a memorable meal that your friends and family will rave about.

Conclusion: A French Classic Worth Savoring

French Seafood Soup (Bouillabaisse) is a dish that embodies the essence of the Mediterranean coast: fresh, flavorful, and brimming with the best of local ingredients. This soup is not just about the taste, but also about the experience of enjoying it. With its rich broth, tender seafood, and creamy rouille, bouillabaisse is a meal that will elevate any dinner table.

Give this recipe a try and discover why this classic French seafood soup is a favorite across the globe. Whether for a special occasion or a comforting dinner, bouillabaisse will surely become a new favorite in your recipe collection. Bon appétit!