Bouillabaisse Recipe

sauté aromatics

In a large, heavy-bottomed pot or Dutch oven, heat 2 tbs olive oil and 1 tbs butter over medium heat until shimmering. Add the diced onion, celery and carrot and cook, stirring occasionally, until softened and translucent, about 6–8 minutes. Add the minced garlic and cook 30–45 seconds until fragrant.

build tomato base

Stir in the tomato paste and cook 1–2 minutes to caramelize slightly. Add the crushed tomatoes and stir to combine. Scrape any browned bits from the bottom of the pot.

deglaze

Pour in the white wine to deglaze, bring to a gentle simmer and reduce by about half (2–3 minutes) to concentrate flavor.

add stock & seasonings

Add the fish stock and water, bay leaf, thyme sprigs, fennel seeds (if using), saffron threads, sugar, salt and black pepper. Bring to a gentle simmer, then reduce heat to maintain a low simmer.

Add the potato pieces to the simmering broth. Cook until the potatoes are just tender when pierced with a fork, about 12–15 minutes depending on size. Taste broth and adjust seasoning (add up to 1/2 tsp more salt if needed). Remove and discard thyme stems and bay leaf.

prepare seafood

While potatoes cook, pat fish, shrimp, scallops and calamari dry and season lightly with a pinch of salt and pepper. Keep mussels cold until ready to add; discard any mussels that are open and do not close when tapped.

add firm fish & mussels

Gently add the fish pieces to the simmering broth first and cook for 3 minutes. Then add the mussels, cover the pot, and steam until mussels begin to open, about 4–5 minutes. Stir gently once or twice; discard any mussels that remain closed after cooking.

finish shellfish & squid

Add the shrimp, scallops and calamari to the pot and simmer gently for 2–3 minutes, until shrimp are pink and opaque, scallops are opaque and just firm, and calamari is tender (avoid overcooking). Taste and adjust seasoning; squeeze in 1 tbsp fresh lemon juice.

Stir in chopped parsley and chives. Keep pot over very low heat if serving immediately so seafood stays hot but does not overcook.

Ladle bouillabaisse into warmed bowls so each portion gets an even mix of broth, potatoes and seafood. Offer rouille or garlic aioli on the side (place a dollop in each bowl or serve in a small dish). Sprinkle extra chopped parsley or chives over each bowl and an optional drizzle of good olive oil.

prepare garlic butter

Preheat oven to 400°F (200°C). In a small bowl, combine softened butter, minced garlic, 1 tsp olive oil, 0.25 tsp salt and 1 tbsp chopped parsley. Mix until smooth.

assemble & bake

Slice the baguette in half lengthwise (or into 1-inch slices if preferred). Spread garlic butter evenly over cut sides. Place on a baking sheet and bake 8–10 minutes until butter is melted and edges are golden. For crisper bread, broil 1–2 minutes more watching carefully.

Slice and serve alongside bouillabaisse, optionally rubbing a cut clove of raw garlic over toasted surfaces for extra punch.