Bouillabaisse De Marseille Recipe
Recipe information
Make Bouillabaisse De Marseille in just 2h . lobster saffron broth / cod / rock fish / clams / monkfish / pei mussels / blue prawns / garlic rouille on toast / lobster tail
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Ingredients
Fish & Shellfish
Broth & Stock
Roux / Rouille & Toast
Garnish & Finish
Fish & Shellfish
1. Prepare Shellfish
Rinse mussels and clams under cold water, discard any with broken shells or that do not close when tapped. De-beard mussels if necessary.
2. Prepare Lobster
If using a whole lobster for stock, split the lobster and reserve the tail and claws for garnish; roughly chop the shells. If using just a tail for serving, set it aside to poach briefly at the end.
3. Prawns & Fish
Pat prawns and fish pieces dry and season lightly with salt and pepper. Keep refrigerated until ready to add to the broth.
Broth & Stock
4. Sweat Aromatics
In a large heavy-bottomed pot (6–8 quart) heat olive oil and butter over medium heat. Add chopped onion, leek, and sliced fennel and sweat gently for 8–10 minutes until softened but not browned. Add smashed garlic and cook 1–2 minutes until fragrant.
5. Brown Lobster Shells (if using)
Add lobster shells (or chopped whole lobster) to the pot and increase heat to medium-high. Cook until shells become fragrant and begin to color, 4–6 minutes, stirring to coat in aromatics.
6. Deglaze & Simmer
Stir in tomato paste and cook 2 minutes. Add the white wine to deglaze, scraping up any browned bits, and reduce by half (about 3–4 minutes). Add chopped tomatoes, fish stock (or water), saffron threads, orange peel strips, bay leaves, thyme, fennel seeds (if using), salt and pepper. Bring to a gentle simmer.
7. Simmer to Extract Flavor
Reduce heat to low and simmer uncovered for 30–40 minutes to concentrate flavors. Taste and adjust seasoning; remove orange peel strips, bay leaves and thyme sprigs (or tie herbs in a bouquet garni before simmering for easier removal).
8. Strain Broth (optional for clarity)
For a clear, refined broth, strain the liquid through a fine-mesh sieve into a clean pot, pressing solids to extract as much flavor as possible, then discard solids. Return broth to a gentle simmer. If you prefer a heartier bouillabaisse, leave vegetables in.
Assembling the Bouillabaisse
9. Add Firm Fish & Monkfish
When broth is simmering and hot, add rockfish, cod and monkfish chunks. Simmer gently (do not boil) for 5–7 minutes, until fish pieces are nearly cooked through but still firm.
10. Add Shellfish & Prawns
Add clams and mussels, cover the pot and cook 3–5 minutes until shells open. Add prawns and cook 2–3 minutes until they turn opaque and pink. Discard any shellfish that do not open. Taste broth and adjust salt and pepper.
11. Poach Lobster Tail
If using lobster tail for serving, poach the reserved lobster tail in the simmering broth for 3–4 minutes until just cooked through. Remove and halve lengthwise for plating, reserving a bit of warm broth for service.
12. Keep Warm
Turn heat to lowest setting to keep everything warm while you prepare the rouille and toast.
Roux / Rouille & Toast
13. Toast Bread
Brush baguette slices lightly with olive oil and toast under a broiler or in a skillet until crisp and golden on both sides. Set aside.
14. Make Rouille (garlic-saffron emulsion)
In a mortar and pestle or small bowl with an immersion blender, crush minced garlic with a pinch of salt to a paste. Add saffron and smoked paprika and mash to distribute color and flavor. Whisk in the egg yolk and lemon juice. Slowly drizzle in mayonnaise (or neutral oil) while whisking constantly to form a thick emulsion. Fold in 1–2 tablespoons extra-virgin olive oil for richness, season with 1/2 tsp salt and 1/4 tsp pepper (adjust to taste). If too thick, thin slightly with a teaspoon of warm broth or lemon juice. Reserve chilled until serving; bring briefly to room temperature before spooning into bowls.
Garnish & Finish
16. Ladle & Plate
Ladle hot bouillabaisse into warmed bowls, making sure each portion gets an assortment of fish, monkfish, prawns, clams and mussels. Place the halved lobster tail on top or alongside each bowl. Spoon a little extra hot broth over seafood to warm it through.
17. Finish
Drizzle a little extra-virgin olive oil over each bowl, scatter chopped parsley and chives, and add a lemon wedge. Serve the rouille-topped toasts on the side for guests to spread or drop into the soup.
18. Serving Suggestion
Serve immediately while broth and shellfish are hot. Provide extra rouille and toasted bread on the side. Leftover broth can be strained and refrigerated for up to 2 days.
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