Summary: Provençal fish stew with saffron, fennel, and garlic. Ready in 1 hour, serves 6.
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Category: Fish and Seafood, French Cuisine
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Quick overview
- Dish: Bouillabaisse
- Category: Fish and Seafood, French Cuisine
- Cuisine: French
- Main ingredient: Mixed fish and seafood, 1500 g (firm white fish, mussels, prawns)
- Guide: 12 Most Famous French Dishes
- Total time: 60 minutes (20 min prep + 40 min cooking)
- Difficulty: Medium
- Servings: 6 (Portion weight: 400 g)
- Key technique: Poaching
- Preparation types: Poaching, simmering
- Dietary info & allergens: Contains fish, shellfish, sulphites
- Suitable for: Dinner, special occasions
- Nutritional values (per serving): 380 kcal, Protein: 40 g, Fat: 18 g, Carbs: 12 g
- Storage: 2 days in fridge, not suitable for freezing
- Pairing: White wine, rosé, sparkling water
- In short: A rich fish stew from Marseille – saffron, fennel, and garlic.
- Last updated: 24. 9. 2026
WAGUU says: “The broth is the soul of the dish. Taste it before you add the fish.”
Key facts
| Prep time: | 20 minutes |
| Cooking time: | 40 minutes |
| Temperature: | Medium heat (hob) |
| Servings: | 6 |
At a glance
A rich Provençal fish stew with saffron, fennel, and garlic. The broth is served first with croutons, then the fish. A dish that tastes of the Mediterranean.
Ingredients
Base servings: 6 • Portion weight: 400 g
| Ingredient | Amount | Quality |
|---|---|---|
| Firm white fish (cod, monkfish) | 800 g | Cut into large chunks |
| Mussels | 500 g | Cleaned, debearded |
| Raw prawns | 200 g | Peeled, deveined |
| Brown onions | 2 pieces | Medium, finely chopped |
| Fennel bulb | 1 piece | Sliced |
| Garlic | 4 cloves | Crushed |
| Tomatoes | 4 pieces | Ripe, chopped |
| Tomato purée | 2 tbsp | Double concentrate |
| Fish stock | 1000 ml | Good quality |
| White wine | 200 ml | Dry |
| Saffron threads | 1 pinch | Good quality |
| Orange peel | 2 strips | Pared |
| Fresh thyme | 4 sprigs | Or 1 tsp dried |
| Bay leaves | 2 pieces | Dried |
| Olive oil | 3 tbsp | Extra virgin |
| Fine sea salt | 1 tsp | To taste |
| Black peppercorns | 1 tsp | Freshly ground |
Why you will love this recipe
- Mediterranean flavours: Saffron, fennel, garlic, and orange peel – the taste of Provence.
- Quick enough for a weeknight: Ready in an hour. The broth does most of the work.
- Impressive but simple: It looks and tastes like a restaurant dish, but the technique is straightforward.
Why it works: The saffron and fennel build a fragrant broth. Poaching the fish gently keeps it moist and tender. The orange peel adds a subtle citrus note that lifts the whole dish.
Recipe overview
Prep: 20 min | Cook: 40 min | Difficulty: Medium | Servings: 6 | Type: Main | Origin: French
Detailed method
Total progress: 0 % done
Phase 1: Preparation – 15 min
Equipment: Chopping board, knife
1. Clean the mussels and remove the beards. Peel and devein the prawns. Cut the fish into large chunks. Chop the onions, fennel, and garlic. Chop the tomatoes.
VKB: Mussels are clean and closed. Fish is cut into even chunks. Vegetables are chopped.
Before you continue:
Discard any mussels that are open and do not close when tapped. They are not safe to eat.
Phase 2: Building the broth – 15 min
Equipment: Large pot, wooden spoon
2. Heat the olive oil in a large pot. Add the onions and fennel. Cook for 5 minutes until softened. Add the garlic and cook for 1 minute. Add the tomatoes and tomato purée. Cook for 5 minutes. Add the wine and let it reduce by half.
VKB: Vegetables are soft. Wine has reduced. The mixture is fragrant.
Before you continue:
Do not let the garlic burn. It becomes bitter. Cook it gently.
Phase 3: Simmering – 15 min
Equipment: Large pot
3. Add the fish stock, saffron, orange peel, thyme, and bay leaves. Bring to a simmer and cook for 15 minutes. Taste and adjust the seasoning. The broth should be rich and fragrant.
VKB: The broth is golden and fragrant. Saffron has released its colour.
Before you continue:
Do not boil the broth. A gentle simmer keeps the flavours clean and prevents cloudiness.
Phase 4: Poaching the fish – 10 min
Equipment: Large pot
4. Add the firm fish chunks to the broth. Simmer for 5 minutes. Add the mussels and prawns. Cook for 3–4 minutes until the mussels open and the prawns turn pink. Discard any mussels that do not open.
VKB: Mussels are open. Prawns are pink and opaque. Fish is opaque and flakes easily.
Before you continue:
Do not overcook the fish. It becomes dry and tough. Remove it from the heat as soon as it is opaque.
Phase 5: Serving – 5 min
Equipment: Bowls, spoons
5. Serve the broth first in shallow bowls with toasted bread and rouille. Then serve the fish and seafood in a separate bowl. Or serve everything together in deep bowls. Garnish with fresh parsley.
VKB: The broth is hot. The fish is tender. The bread is toasted and rubbed with garlic.
Required equipment
| Equipment | Ideal size | Alternative | Risk |
|---|---|---|---|
| Large pot | 5–6 litres | Stock pot | Small pot overcrowds the fish |
| Chopping board | Large | Any flat surface | Cross-contamination if not cleaned |
| Wooden spoon | Long handle | Silicone spatula | Metal scratches the pot |
Shopping list
Nutritional profile
Values per 1 serving (without side dish). Calculated from average nutritional values of ingredients.
| Nutrient | Per 100 g | Per 1 serving | Per 6 servings |
|---|---|---|---|
| Energy | 95 kcal | 380 kcal | 2280 kcal |
| Fat | 4.5 g | 18 g | 108 g |
| of which saturates | 1 g | 4 g | 24 g |
| Carbohydrates | 3 g | 12 g | 72 g |
| of which sugars | 1.5 g | 6 g | 36 g |
| Protein | 10 g | 40 g | 240 g |
| Salt | 0.6 g | 2.4 g | 14.4 g |
Reference intake of an average adult (8400 kJ / 2000 kcal).
WAGUU Pro level
- Pro standard: Verified recipe with precise ratios and visual control points.
- Tip 1: Use at least two types of fish. A mix of firm and softer fish gives the best texture.
- Tip 2: Do not skip the saffron. It gives the broth its colour and distinctive flavour.
- Tip 3: Add the mussels and prawns last. They cook in minutes.
- Tip 4: Serve with rouille – a garlic and saffron mayonnaise – for the authentic Marseille experience.
Scientific background
The saffron threads release their colour and flavour when heated in liquid. The fennel adds a natural sweetness that balances the acidity of the tomatoes. The orange peel adds a subtle citrus note that lifts the whole dish.
Fine Dining – Professional techniques
- Plate composition: Place the fish in a shallow bowl. Ladle the broth over. Arrange the mussels and prawns on top.
- Texture contrast: Serve with toasted sourdough rubbed with garlic and a spoonful of rouille.
- Temperature contrast: Add a drizzle of cold olive oil just before serving.
- Aromatic additions: Garnish with fresh fennel fronds and a strip of orange zest.
Sensory radar
- Appearance: Golden broth, pink prawns, dark mussels, white fish.
- Aroma: Saffron, fennel, garlic, and the sea.
- Taste: Rich, savoury, with the saffron and orange peel adding complexity.
- Texture: The fish is tender. The mussels are plump. The broth is smooth.
Pairing
- Wine: Dry white wine – Cassis, Bandol, or a Provençal rosé.
- Beer: A light lager or a wheat beer.
- Non-alcoholic: Sparkling water with a slice of lemon.
Different variations
- Bouillabaisse with rouille: The classic Marseille version, served with rouille and toasted bread.
- Bouillabaisse with potatoes: Add boiled potatoes to the broth before serving.
Allergens and dietary information
Contains: Fish, shellfish, sulphites • Gluten: Gluten-free • Not suitable for: Fish or shellfish allergies
Suitable for
Dinner, special occasions, summer lunches
Substitution catalogue
- Firm white fish: Cod, monkfish, hake, or pollock
- Mussels: Clams or cockles
- Prawns: Langoustines or shrimp
- Saffron: A pinch of turmeric for colour, but the flavour will be different
FAQ
Can I make this ahead of time?
The broth can be made a day ahead and reheated. Add the fish and seafood just before serving.
What is rouille?
Rouille is a garlic and saffron mayonnaise from Provence. It is served with bouillabaisse and stirred into the broth.
Can I use frozen fish?
Yes, but thaw it completely and pat it dry before adding to the broth. Fresh fish gives the best results.
Why is my broth cloudy?
The broth becomes cloudy if it boils too vigorously. Keep it at a gentle simmer.
WAGUU Petr advises: Cooking for 6 or more?
6–8 people: Double the recipe but use a larger pot. 10+ people: Make two batches. Do not overcrowd the pot.
Serving suggestion
Storage and reheating
Fridge: 2 days • Freezer: Not suitable • Reheating: Gently on the hob. Do not boil.
Author: WAGUU Petr & Team • Published: 25 Sep 2026
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Most common mistakes
- Overcooking the fish – Fish cooks in minutes. Add it at the end and remove from heat as soon as it is opaque.
- Not using saffron – Saffron is essential for the colour and flavour. Do not substitute it.
- Boiling the broth – A rolling boil makes the broth cloudy and the fish tough. Keep it at a gentle simmer.
- Discarding the orange peel – It adds a subtle citrus note. Leave it in during cooking.