Bouillabaisse De Marseille
A flavorful Provençal seafood stew with saffron, garlic, and fresh herbs, featuring lobster, fish, and mussels, perfect for sharing a luxurious coastal feast.
Ingredients
- 1 large onion ⓘ
- 4 cloves garlic ⓘ
- 3/4 cup olive oil
- 2 large ripe tomatoes
- 3 tablespoons chopped parsley ⓘ
- 1 bay leaf ⓘ
- pinch of thyme
- 1 piece fennel ⓘ
- 1 teaspoon dried saffron ⓘ
- freshly ground pepper ⓘ
- 2 small lobsters ⓘ
- 3 pounds fish (whiting, bass, red snapper, haddock, or cod) ⓘ
- 3/4 cup dry white wine ⓘ
- 1 pint mussels ⓘ
Instructions
- In a soup kettle, sauté onion and garlic in olive oil until golden.
- Add tomatoes, parsley, bay leaf, thyme, fennel, saffron, and ground pepper.
- Simmer for a few minutes, then add lobsters and fish.
- Cut the fish, cleaned, and the lobsters, live, into 2-inch pieces.
- Put the coarser-fleshed fish in the kettle first, then the lobsters, then the rest of the fish.
- Add dry white wine and enough boiling water just to cover the fish.
- Bring the liquid back to a boil and cook the bouillabaisse, covered, over very high heat for 15 minutes.
- Add mussels, thoroughly scrubbed, 6 minutes before cooking time is up.
- Serve in soup plates or from a tureen, accompanied by sliced French bread spread with garlic butter and toasted.
Tips & Substitutions
To enhance the flavor of your bouillabaisse, consider using a mix of fresh herbs like basil or tarragon alongside the parsley. If fresh tomatoes are out of season, substitute with a can of quality diced tomatoes. For a richer broth, add a splash of fish stock or use the shells from the lobsters to infuse more flavor. This dish is often served alongside garlic butter spread on crusty French bread, making it a perfect pairing.
Serving Suggestions
Serve your bouillabaisse in wide, shallow bowls to showcase the vibrant colors of the seafood. A side of crusty French bread, ideally spread with garlic butter, complements the dish nicely. Consider pairing it with a chilled dry white wine, such as a Sauvignon Blanc, which enhances the seafood flavors. For more Mediterranean recipes, browse our collection for delightful accompaniments.
Storage & Reheating
Leftover bouillabaisse can be stored in an airtight container in the refrigerator for up to 2 days. To reheat, gently warm it on the stovetop over low heat, adding a splash of water or fish stock if it thickens too much. Avoid boiling to preserve the texture of the seafood. Freezing is not recommended as it can affect the quality of the fish and shellfish.
Nutrition & Diet Analysis (per serving)
Each serving of Bouillabaisse De Marseille contains roughly 1274 calories, with 18g protein, 99g carbohydrates, and 92g fat. It is an excellent source of iron (98% of the Daily Value), dietary fiber (43% of the Daily Value), and protein (36% of the Daily Value), and a good source of vitamin A and potassium. Note that it is relatively high in sodium, at 1021mg per serving (44% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen seafood for bouillabaisse?
Yes, you can use frozen seafood, but be sure to thaw it completely before adding it to the soup. Fresh seafood provides a better flavor and texture, but frozen options are convenient and still work well if fresh isn't available.
What type of fish works best in bouillabaisse?
Fish varieties like whiting, bass, red snapper, haddock, or cod are ideal for bouillabaisse due to their firm texture and ability to hold up during cooking. Experimenting with different fish can yield delightful results, so feel free to try what’s available.
Is it necessary to use saffron in bouillabaisse?
While saffron adds a unique flavor and color to bouillabaisse, it's not strictly necessary. You can omit it or substitute with a pinch of turmeric for color, but the dish will lack the distinctive taste that saffron imparts.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).