Bouillabaisse – Provençal Fish Soup Recipe
Bouillabaisse is an aromatic fish soup from Marseille, full of chunks of fish, seafood and vegetables, seasoned with saffron and herbs. The broth is thick, orange-golden, smells of the sea and herbs, and inside you’ll find generous pieces of fish. It’s a dish that evokes holidays on the Mediterranean, yet you can easily make it at home with commonly available sea fish.
This bouillabaisse combines a rich, aromatic fish and vegetable broth with saffron, herbs and citrus zest, creating a deep, layered flavor reminiscent of the Mediterranean coast, yet using fish and seafood that are easy to find at home.
Chef's tips
Choose a mix of firm white sea fish so the pieces hold their shape while cooking. Don’t rush the initial sautéing of the vegetables – this step builds the base flavor of the broth. Add the seafood at the very end and watch the cooking time closely so the fish stays juicy and the shrimp remain tender.
How to serve
Serve in deep bowls, making sure each portion has generous pieces of fish and shrimp. Add toasted baguette slices on the side or directly on top of the soup. You can finish each bowl with a drizzle of good olive oil and a few fresh thyme leaves or chopped parsley.
Ingredients
- sea fish - 600 g
- shrimp - 200 g
- fish stock - 1 l
- tomatoes - 400 g
- leek - 1 piece
- onion - 1 piece
- carrot - 1 piece
- celery stalk - 2 stalks
- garlic - 3 cloves
- white wine - 150 ml
- saffron - 0.25 teaspoon
- bay leaf - 2 piece
- thyme - 1 teaspoon
- orange zest - 0.5 teaspoon
- olive oil - 3 tablespoon
- salt
- black pepper
Preparation
- Clean the leek, remove the dark green parts, and slice the white and light green part into half-moons. Peel the onion and dice it. Peel the carrot and slice it thinly. Slice the celery stalk. Finely chop the garlic.
- Heat the olive oil in a large pot over medium heat. Add the onion, leek, carrot and celery. Sauté for 8–10 minutes, stirring occasionally, until the vegetables soften and become slightly translucent but do not brown.
- Add the garlic and cook for another 1–2 minutes, until fragrant.
- Pour in the wine, increase the heat and cook for 2–3 minutes, until some of the liquid evaporates.
- Add the canned tomatoes, fish stock, bay leaves, thyme, saffron and grated orange zest. Bring to a boil, then reduce the heat and simmer for 20 minutes, until the vegetables are very soft and the flavor is pronounced.
- Meanwhile, cut the fish into larger pieces, about 3–4 cm. If the shrimp are frozen, thaw and pat them dry.
- After 20 minutes of cooking, remove the bay leaves. If you prefer a smoother broth, you can blend part of the soup with an immersion blender, leaving some vegetable pieces for texture.
- Season the soup with salt and pepper to taste. Reduce the heat so the soup is just gently simmering.
- Add the pieces of fish and cook for 5–7 minutes, until the fish turns opaque and flakes easily with a fork, but does not fall apart completely.
- Add the shrimp and cook for another 2–3 minutes, until they turn pink and firm. Do not cook them longer so they don’t become rubbery.
- Taste the soup and, if needed, adjust the seasoning with more salt, pepper or a pinch of thyme. Serve immediately, while the fish and shrimp are perfectly cooked.
Storage
Zupę przechowuj w lodówce w szczelnym pojemniku i zjedz w ciągu 1–2 dni. Podgrzewaj bardzo delikatnie, aby ryba się nie rozpadła i krewetki nie stały się gumowate. Nie zaleca się mrożenia ze względu na teksturę ryb i owoców morza.
Bouillabaisse may seem elaborate, but once you prepare the vegetables and stock, the rest comes together quickly. It’s a great way to turn simple sea fish and a handful of shrimp into an impressive, restaurant-style dish that brings a bit of Provence to your table.
