Jul 14 2026
Restaurants›La Croisette›Bouillabaisse Recipe

Bouillabaisse Recipe

Inspired by La Croisette
Time45m
Serves4

A traditional fish stew made with a variety of fish and shellfish.

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Ingredients

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Fish and Shellfish

Vegetables and Aromatics

Liquids and Seasonings

Method

Preparation

  1. 1

    Prepare the Ingredients

    Gather all the ingredients and prepare them as follows: Clean and slice the leeks, dice the carrots and celery, mince the garlic, and dice the tomatoes. Clean the mussels and clams thoroughly, ensuring all debris is removed.

Cooking

  1. 2

    Sauté the Vegetables

    In a large pot, heat the olive oil over medium heat. Add the sliced leeks, diced carrots, and diced celery. Sauté for about 5-7 minutes until the vegetables are softened.

  2. 3

    Add Garlic and Tomatoes

    Stir in the minced garlic and cook for an additional 1-2 minutes. Then, add the diced tomatoes and saffron threads, stirring well to combine.

  3. 4

    Add Liquids and Seasonings

    Pour in the fish stock or seafood broth and white wine. Add the bay leaves and thyme. Bring the mixture to a gentle boil, then reduce to a simmer.

  4. 5

    Add Fish and Shellfish

    After simmering for about 10 minutes, add the white fish fillets, shrimp, mussels, and clams to the pot. Season with salt and black pepper to taste. Cover and cook for another 5-8 minutes, or until the shellfish have opened and the fish is cooked through.

  5. 6

    Finish and Serve

    Remove the bay leaves and stir in the chopped parsley. Ladle the bouillabaisse into bowls and serve hot with lemon wedges on the side.

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