Jul 13 2026
Restaurants›Perch›Bouillabaisse Recipe

Bouillabaisse Recipe

Inspired by Perch
Time1h
Serves4

fruits de mer, linguisa sausage, seasonal vegetables, saffron shellfish broth

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Ingredients

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Seafood

Vegetables

Broth

Method

Preparation

  1. 1

    Prepare the seafood

    Clean and devein the shrimp, scrub the mussels, and cut the fish into bite-sized pieces. Slice the linguisa sausage into rounds.

  2. 2

    Chop the vegetables

    Dice the onion, garlic, carrots, celery, tomatoes, and potatoes. Slice the leek thinly.

Cooking

  1. 3

    Sauté the vegetables

    In a large pot, heat the olive oil over medium heat. Add the onions, garlic, carrots, celery, and leeks. Sauté until the vegetables are softened.

  2. 4

    Add the sausage

    Stir in the linguisa sausage and cook for about 5 minutes until it starts to brown.

  3. 5

    Simmer the broth

    Add the fish stock, tomatoes, potatoes, saffron, bay leaf, thyme, salt, and pepper. Bring to a boil, then reduce heat and let simmer for 15-20 minutes.

  4. 6

    Add the seafood

    Once the broth is simmering, add the mixed seafood to the pot. Cook for an additional 5-7 minutes until the seafood is cooked through.

  5. 7

    Adjust seasoning

    Taste the bouillabaisse and adjust salt and pepper as needed.

Serving

  1. 8

    Serve hot

    Ladle the bouillabaisse into bowls and serve hot with crusty bread on the side.

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