Bouillabaise Recipe

Name: Bouillabaise
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 large pinch saffron, toasted in a saute pan then mixed with 3 tablespoons hot water; 4 cloves garlic, crushed; 1/2 pound snapper fillet, cut into 2-inch pieces; 1/2 pound monkfish fillet, cut into 2-inch pieces; 1/2 pound John Dory, cut into 2-inch pieces; 1/2 pound sea bass fillet, cut into 2-inch pieces; Olive oil; 1 onion, cut into medium dice; 1 leek, cut into thin rings; 2 celery stalks, sliced; 1 can Roma tomatoes; 1 orange, zested; Pinch fennel seeds; 2 quarts rich fish fumet; 2 tablespoons pastis; Salt and pepper; 1 cup rouille (4 cloves garlic, 2 egg yolks*, 2 teaspoons cayenne pepper, 1 cup olive oil, salt); 1 baguette, sliced and toasted; Grated Gruyere; 2 tablespoons chopped parsley

Servings: persons

1 large pinch saffron, toasted in a saute pan then mixed with 3 tablespoons hot water
4 cloves garlic, crushed
1/2 pound snapper fillet, cut into 2-inch pieces
1/2 pound monkfish fillet, cut into 2-inch pieces
1/2 pound John Dory, cut into 2-inch pieces
1/2 pound sea bass fillet, cut into 2-inch pieces
Olive oil
1 onion, cut into medium dice
1 leek, cut into thin rings
2 celery stalks, sliced
1 can Roma tomatoes
1 orange, zested
Pinch fennel seeds
2 quarts rich fish fumet
2 tablespoons pastis
Salt and pepper
1 cup rouille (4 cloves garlic, 2 egg yolks*, 2 teaspoons cayenne pepper, 1 cup olive oil, salt)
1 baguette, sliced and toasted
Grated Gruyere
2 tablespoons chopped parsley

1
Place the saffron, garlic and fish into a mixing bowl.
2
Drizzle with a little olive oil and toss to coat.
3
Refrigerate for at least 1 hour.
4
Saute the onion, leek and celery in olive oil until tender.
5
Add the tomatoes, orange zest and fennel seeds and cook for about 5 minutes.
6
Add the fumet and pastis.
7
Bring to a boil and reduce to a simmer.
8
Add the fish and cook until just done.
9
Season with salt and pepper.
10
To serve, place a baguette slice in the bottom of a serving bowl and top with a spoonful of rouille and a bit of cheese.
11
Top with the fish soup.
12
Garnish with parsley.
13
To make the rouille, using either a mortar and pestle or a food processor, puree the garlic, egg yolks and cayenne pepper until smooth.
14
Slowly drizzle in the olive oil and whisk to incorporate as you would for a mayonnaise.
15
Season, to taste, with salt.
16
*RAW EGG WARNING
17
Food Network Kitchens suggest caution in consuming raw and lightly-cooked eggs due to the slight risk of Salmonella or other food-borne illness.
18
To reduce this risk, we recommend you use only fresh, properly-refrigerated, clean, grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell.

kcal

Calories

Carbs

Protein

Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: 1 large pinch saffron, toasted in a saute pan then mixed with 3 tablespoons hot water, 4 cloves garlic, crushed, 1/2 pound snapper fillet, cut into 2-inch pieces, 1/2 pound monkfish fillet, cut into 2-inch pieces, and more.

Yes, Bouillabaise falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Bouillabaise

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions