Positively, Absolutely, Not Real Bouillabaisse

Name: Positively, Absolutely, Not Real Bouillabaisse
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pound raw fish heads, bones, tail, and lobster tail shell; 4 whole fresh bay leaves; 1 teaspoon coarse sea salt; 1/2 teaspoon whole black peppercorns; 6 cups water; 1/2 cup olive oil, divided; 6 ounces onion, coarsely chopped; 3 ounces fennel bulb, coarsely chopped; 1 teaspoon coarse sea salt, divided; 1/2 cup dry white wine; 1 (14 1/2-ounce) can diced tomatoes, undrained; 1/4 cup fresh flat-leaf parsley, chopped; 1 (3-inch) piece orange peel, optional; 1/16 teaspoon saffron; 8 ounces firm fish fillets, such as farmed cobia or wild striped bass (1 or 2 types), skin and bones removed, cut into 1-inch pieces, at room temperature; 8 ounces flaky fish fillets, such as black cod, wild halibut, or black rockfish (1 or 2 types), skin and bones removed, cut into 1-inch pieces, at room temperature; 2 cloves garlic, crushed; 1/4 teaspoon cayenne pepper; 8 ounces mussels, cleaned and beards trimmed, at room temperature; 1 large raw lobster tail, shell removed and meat cut into 1-inch pieces, at room temperature; 1 baguette, sliced; 1 clove garlic, cut in half; 1 recipe Rouille, recipe follows, optional; 1 large red bell pepper; 3 large cloves garlic, peeled; 1 fresh red chile, stem removed and seeded; 1 teaspoon freshly squeezed lemon juice; 1/4 teaspoon coarse sea salt; 1/2 cup olive oil

Try this homemade Positively, Absolutely, Not Real Bouillabaisse recipe the whole family will love. Made with fish, bay leaves, salt and whole black pep…

This Positively, Absolutely, Not Real Bouillabaisse relies on simple, everyday ingredients such as whole fresh bay leaves, coarse sea salt, whole black peppercorns and water. It comes together quickly and makes 4 servings, at about 693 kcal each. The step-by-step instructions below are written to be easy to follow, even on a busy day.

It works as a light main on its own or as a starter alongside crusty bread, and it's just as good for a cozy night in as it is for feeding a crowd. Leftovers keep well, so it's a smart choice for meal prep too.

Updated Jun 30, 2026

Serves 4 Soups & Stews

Servings: persons

1 pound raw fish heads, bones, tail, and lobster tail shell
4 whole fresh bay leaves
1 teaspoon coarse sea salt
1/2 teaspoon whole black peppercorns
6 cups water
1/2 cup olive oil, divided
6 ounces onion, coarsely chopped
3 ounces fennel bulb, coarsely chopped
1 teaspoon coarse sea salt, divided
1/2 cup dry white wine
1 (14 1/2-ounce) can diced tomatoes, undrained
1/4 cup fresh flat-leaf parsley, chopped
1 (3-inch) piece orange peel, optional
1/16 teaspoon saffron
8 ounces firm fish fillets, such as farmed cobia or wild striped bass (1 or 2 types), skin and bones removed, cut into 1-inch pieces, at room temperature
8 ounces flaky fish fillets, such as black cod, wild halibut, or black rockfish (1 or 2 types), skin and bones removed, cut into 1-inch pieces, at room temperature
2 cloves garlic, crushed
1/4 teaspoon cayenne pepper
8 ounces mussels, cleaned and beards trimmed, at room temperature
1 large raw lobster tail, shell removed and meat cut into 1-inch pieces, at room temperature
1 baguette, sliced
1 clove garlic, cut in half
1 recipe Rouille, recipe follows, optional
1 large red bell pepper
3 large cloves garlic, peeled
1 fresh red chile, stem removed and seeded
1 teaspoon freshly squeezed lemon juice
1/4 teaspoon coarse sea salt
1/2 cup olive oil

1
For the fish stock: Rinse the fish heads and place in a tall 6-quart pot with tails, bones, lobster shell, bay leaves, 1 teaspoon sea salt, black peppercorns, and water.
2
Place over high heat, cover, and bring to a boil.
3
Decrease the heat to maintain a bare simmer and cook for 25 minutes.
4
Strain, discard solids, and set the stock aside.
5
To make the stew: Place 1/4 cup olive oil in a clean 6-quart pot and set over medium heat.
6
When the oil shimmers, add the onions, fennel, and 1/2 teaspoon sea salt.
7
Saute until semi-translucent, about 10 minutes, stirring frequently.
8
Deglaze the pan with the wine and scrape any bits from the bottom of the pan.
9
Add the reserved fish stock, tomatoes, parsley, orange peel and saffron, if desired.
10
Place over high heat, cover, and bring to a boil.
11
Decrease the heat to maintain a simmer and cook for 15 minutes.
12
Increase the heat to high.
13
Add the remaining 1/4 cup olive oil, the remaining 1/2 teaspoon sea salt, fish, garlic, and cayenne pepper.
14
Boil rapidly, uncovered, for 5 to 7 minutes, stirring occasionally.
15
Remove the pot from the heat, add the mussels and lobster, cover, and let stand until the fish is cooked through and the mussels open, 2 to 4 minutes.
16
Discard any unopened mussels.
17
To serve: Set the broiler to high.
18
Lightly rub the baguette slices on both sides with the garlic.
19
Place the prepared bread slices on a half sheet pan and broil, 1 inch away from the broiler, for 1 to 2 minutes.
20
Turn the slices over and broil for another 1 to 2 minutes.
21
Top with Rouille, if desired, and serve with fish stew.
22
Cook the bell pepper over a gas burner set to high, turning every few minutes, until the skin blackens and is thoroughly charred.
23
Remove the pepper to a metal mixing bowl, cover with a spare pot lid, and cool for 5 minutes.
24
Remove the blackened skin from the pepper by rubbing with a clean kitchen towel.
25
Pull out the stem and seed cluster and discard along with the skin.
26
Place the roasted and skinned pepper, garlic, chile, lemon juice, and salt in the bowl of a mini-food processor.
27
Process until smooth, 1 to 2 minutes.
28
Stop and scrape down the side of the bowl once or twice.
29
With the food processor running, slowly drizzle in the olive oil until thick.
30
Serve with fish stew.

693

kcal

Calories

Fat

Carbs

Protein

Fat 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.

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Frequently Asked Questions

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

You need 29 ingredients. The key ingredients include: 1 pound raw fish heads, bones, tail, and lobster tail shell, 4 whole fresh bay leaves, 1 teaspoon coarse sea salt, 1/2 teaspoon whole black peppercorns, and more.

Yes, Positively, Absolutely, Not Real Bouillabaisse falls under the Soups & Stews 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.

Quick Info

Servings
4 servings
Calories
693 kcal
Category
Soups & Stews

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