Mary Young 0

"This simply prepared fish stew is a classic French recipe from Marseilles. Serve with a slice of hot toast topped with a spoonful of rouille."

Ingredients 40 m {{adjustedServings}} servings 365 cals

Serving size has been adjusted!

Original recipe yields 12 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 365 kcal
  • 18%
  • Fat:
  • 18 g
  • 28%
  • Carbs:
  • 6g
  • 2%
  • Protein:
  • 42.9 g
  • 86%
  • Cholesterol:
  • 124 mg
  • 41%
  • Sodium:
  • 203 mg
  • 8%

Based on a 2,000 calorie diet

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  1. Heat the olive oil in a large saucepan, and add the onions, leeks, chopped tomatoes, and garlic. Cook and stir over a low heat for a few minutes until all vegetables are soft.
  2. Stir in the fennel, thyme, bay leaf, and orange zest. Add shellfish and boiling water; stir to combine. Season to taste with salt and black pepper. Turn up the heat to high, and boil for about 3 minutes to allow the oil and water to combine.
  3. Add fish, and reduce the heat to medium. Continue cooking for 12 to 15 minutes, or until fish is cooked. The fish should be opaque and tender, but still firm. Fish should not be falling apart.
  4. Taste the bouillabaisse and adjust the seasoning. Stir in saffron, and then pour soup into a warmed tureen or soup dishes. Serve immediately.
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Reviews 28

  1. 34 Ratings


This recipe is superb. My husband begs me to make this dish at least once a week. If you're a seafood eater, this is a terrific dish for you. Also, I've tried it with and without the saffron to appease varying taste-buds, and both ways are excellent. The only down side to this recipe is that quality seafood can be rough on the pocketbook.


What a tasty soup! Must be an east coast recipe and being on the west coast I had to alter a few things as far as seafood. I used fresh cod fillets, clams, prawns, and large scallops. It was great. Make sure you start prepping a little early, it takes a while to chop up and prepare all the ingredients......But it is sooo worth it. :)


A big hit at my dinner party. I made the soup base the day before and it had a wonderful rich flavour when all the fish was added. Not to mention it made things much easier to have had all the "fiddely" work done.