Bouillabaisse (Provençal fish stew)

Bouillabaisse (Provençal fish stew)

  • serves 8
  • A little effort

This steaming bowl of delicious fish stew originates from Marseille. Saffron, chilli, garlic and fennel adds a unique flavour to clams, cod, mullet, mussels and langoustines.


Try this bouillabaisse, then check out our vegetarian stew.



  • olive oil 100ml
  • plum tomatoes 4 × 400g tins drained
  • fennel 1 whole bulb, sliced
  • garlic cloves 4, finely chopped
  • fish stock 2 litres
  • mussels 500g, cleaned
  • clams 500g, cleaned
  • red mullet 6 small or 4 large fillets, cut into large pieces
  • cod 500g from a sustainable source, cut into large pieces
  • cooked langoustines or cooked large shell-on prawns 300g


  • saffron a pinch of strands
  • garlic 2 cloves, plus an extra ½ for the baguettes
  • chilli 1, seeded and chopped
  • egg yolks 2
  • cooked potato 70g (1 small, microwave or boil and peel)
  • olive oil 300ml
  • baguette 16 thin slices, fried in olive oil until golden


  • Step 1

    To make the rouille, toast the saffron in a dry pan until it colours and releases its aroma, then put it in a food processor with the garlic, chilli and egg yolks, and blitz to a paste.

    Add the potatoes and whizz a little until all the ingredients are combined. With the motor still running, add the oil a little at a time until you have a thick mayonnaise consistency. Season and chill until needed.

  • Step 2

    To make the bouillabaisse, heat the olive oil in a pan big enough to hold all the fish and gently cook the plum tomatoes and fennel until softened.

    Add the garlic and cook for a couple of minutes then pour in half the fish stock, bring to a boil and simmer for about 10-15 minutes until thickened slightly.

  • Step 3

    Heat the remaining stock in another pan. Add the mussels and cook until just opened, scoop out and do the same with the clams then scoop them out, discarding any that don’t open.

  • Step 4

    Lay the mullet and cod over the top of the tomato sauce. Cook, covered with a tight fitting lid, for 3 minutes until just cooked through, then add the langoustine, clams and mussels until just heated through.

  • Step 5

    Rub the baguette slices with the halved garlic then spread over the rouille. Season the bouillabaisse then serve in bowls with the croutons and rouille.

Nutritional Information

  • Kcals 785
  • Fat 58.5g
  • Saturates 8.9g
  • Carbs 25.3g
  • Fibre 2.1g
  • Protein 40.9g
  • Salt 3.55g