Marseille's Sunshine Stew: A Home Cook's Bouillabaisse

Dreaming of a Spicy Seafood Stew? My Bouillabaisse recipe brings the South of France to your kitchen! Easy to make, packed with flavor. Get the recipe!

June 8, 2025
By Laura Tide.

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Alright, let's get stuck in! ever felt like whisking yourself away to the south of france? honestly, i have. this bouillabaisse recipe is your express ticket.

Think sun-kissed flavors, a bit of a kick, and a whole lotta seafood goodness.

look into into Deliciousness: Your Bouillabaisse Journey Starts Here

This isn't just any seafood stew . it's a taste of marseille! this fish stew dish screams french riviera, where it has been a staple for centuries.

It’s proper comforting, you know? it's not rocket science, but you will be a bit busy. it's ready in about an hour and serves six.

So, gather your mates!

Why You'll Bloody Love This

This french bouillabaisse recipe is a proper vitamin boost. all that shrimp and fish is packed with good stuff. it's perfect for a special occasion, like showing off to the in-laws or having a fancy dinner party.

What makes this spicy seafood stew special? it is simple, fresh and tastes amazing!

Fancy diving into the ingredients now?

Right, let's get down to brass tacks. this bouillabaisse recipe is a celebration of the sea. it's proper delicious, honestly.

We're aiming for flavour that'll transport you straight to the mediterranean, even if it's raining cats and dogs outside. here's what you'll need.

Let's Talk Grub: Ingredients Deets

Main Ingredients: The Stars of the Show

First up, the broth foundation.

• You'll need 2 tablespoons (30 ml) of good olive oil. Think extra virgin, the proper stuff.
• 1 large onion , chopped. Nothing fancy, just a good chop.
• 2 leeks , sliced. Give 'em a good rinse, mind.
• 4 cloves of garlic , minced. Don't skimp on the garlic.
• 1 fennel bulb , chopped. Keep the fronds for later.
• 1 red bell pepper , chopped. Adds a bit of sweetness.
• 1 (28 ounce) can of crushed tomatoes. Or 800g if you're metric.
• 6 cups (1.4 Litres) of fish stock. Or veggie if you're feeling virtuous.
• 1 cup (240 ml) of dry white wine. Sauvignon Blanc works a treat.
• 1 teaspoon of saffron threads. These are essential for authentic flavour.
• 1 teaspoon of dried Herbes de Provence. French herbs are the key.
• 1/2 teaspoon of red pepper flakes (optional). For a bit of a kick.
• Salt and pepper. To taste, innit.

Now, for the Spicy Seafood Stew :

• 1 pound (450g) of firm white fish. Cod, halibut, or snapper are all good shouts.
• 1 pound (450g) of mussels. Scrub 'em well!
• 1 pound (450g) of shrimp. Peeled and deveined, obviously. Shrimp And Fish, the best combo in a Bouillabaisse Recipe.
• 1 pound (450g) of small clams. Again, give 'em a scrub.
• Optional: 1/2 pound (225g) of squid. If you're feeling fancy, like the Spanish Paella Recipe Seafood .

Good seafood should smell fresh, not fishy. Trust your nose.

Seasoning Notes: Flavour Bombs Away

For that authentic taste, don't skip the saffron and herbes de provence. they're non-negotiable. a pinch of red pepper flakes adds a nice warmth.

If you are looking for a spanish seafood stew that is also a seafood stew recipes , just adjust the quantity of red pepper flakes to make it spicy.

Don't have Herbes de Provence? A mix of thyme, rosemary, oregano, and marjoram will do in a pinch.

Equipment Needed: Keep It Simple

Honestly, you don't need loads of fancy gadgets for this Bouillabaise Recipe.

• A large Dutch oven or heavy-bottomed pot. At least 6-quart capacity.
• A slotted spoon.
• A ladle.
• A bowl

No Dutch oven? A large stockpot will work just fine. You can also use something similar for a Seafood Soups And Stews .

You know? it's all about enjoying the process, even if you don't have all the bells and whistles. just get stuck in and have a go! i've even used an old saucepan before, and it turned out alright.

It tasted like a legit french bouillabaisse recipe !

Alright, let's get stuck in! we're going to have a proper go at a bouillabaisse recipe . honestly, don't be scared off by the fancy name.

It's basically the king of seafood stew recipes , and i'm going to show you how to make it, easy-peasy! this french bouillabaisse recipe is going to knock your socks off!

Marseille's Sunshine Stew: A Home Cook's Bouillabaisse Recipe Card

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Preparation time:30 Mins

Cooking time:45 Mins

Servings:6 servings

Ingredients:

• 2 tablespoons olive oil
• 1 large onion, chopped
• 2 leeks, white and light green parts only, well-rinsed and sliced
• 4 cloves garlic, minced
• 1 fennel bulb, cored and chopped, fronds reserved
• 1 red bell pepper, seeded and chopped
• 1 (28 ounce) can crushed tomatoes
• 6 cups fish stock (or vegetable stock for a lighter option)
• 1 cup dry white wine (such as Sauvignon Blanc or Pinot Grigio)
• 1 teaspoon saffron threads
• 1 teaspoon dried Herbes de Provence
• 1/2 teaspoon red pepper flakes (optional)
• Salt and freshly ground black pepper to taste
• 1 pound firm white fish fillets (such as cod, halibut, or snapper), cut into 2-inch pieces
• 1 pound mussels, scrubbed and debearded
• 1 pound shrimp, peeled and deveined
• 1 pound small clams, scrubbed
• Optional: 1/2 pound squid, cleaned and sliced into rings
• Crusty bread, for dipping
• Rouille (recipe below, or store-bought)
• Chopped fresh parsley, for garnish

Instructions:

• Heat olive oil in a large Dutch oven over medium heat. Add onion, leeks, garlic, and fennel. Sauté until softened, about 8-10 minutes.
• Stir in the crushed tomatoes, fish stock (or vegetable stock), white wine, saffron threads, Herbes de Provence, and red pepper flakes (if using). Bring to a simmer.
• Reduce heat and simmer, covered, for 20 minutes.
• Gently add the firm white fish to the simmering broth. Cook for 3-4 minutes, or until the fish is almost cooked through.
• Add the mussels, clams, and shrimp (and squid, if using) to the pot. Cover and cook until the mussels and clams open, and the shrimp turns pink, about 5-7 minutes. Discard any mussels or clams that do not open.
• Season the bouillabaisse with salt and pepper to taste. Ladle into bowls, garnish with chopped fresh parsley and fennel fronds. Serve immediately with crusty bread for dipping and a dollop of rouille on top or alongside.

Prep Like a Pro: Mise en Place

Right then, mise en place . sounds dead posh, doesn't it? but it just means "everything in its place." chop your onion , leeks, garlic, fennel, and red bell pepper.

Get your 28 ounce can of crushed tomatoes and fish stock ready. scrub those one pound mussels and one pound clams till they're sparkling! peeling one pound shrimp is a right pain, but trust me, it's worth it.

If using, slice up 1/2 pound squid . this essential mise en place is all about time-saving organization tips. plus, prepping your ingredients is half the battle.

From Humble Ingredients: Step-by-Step Bouillabaisse

1. First, heat 2 tablespoons olive oil in a big pot. Sauté the onion, leeks, garlic, and fennel for 8- 10 minutes until soft.
2. Next, stir in the tomatoes, stock, 1 cup white wine , 1 teaspoon saffron , 1 teaspoon French herbs , and 1/2 teaspoon red pepper flakes (if you like a bit of a kick!). Bring to a simmer.
3. Now, reduce the heat and simmer, covered, for 20 minutes .
4. Gently add 1 pound firm white fish . Cook for 3- 4 minutes , until almost done.
5. Chuck in the mussels, clams, and shrimp. Cover and cook for 5- 7 minutes , until the shellfish opens. bin the ones that don't open, right?
6. Finally, season with salt and pepper. Ladle into bowls, garnish with parsley, and serve!

Top Tips for a Cracking Bouillabaisse

Honestly, freshness is key. Use the best seafood you can get your hands on.

• Don't overcook the fish! It'll go rubbery. Cook it gently until it flakes.
• Simmer, don't boil! The flavours will develop better.
• Fancy a spicy kick? A dash of chili flakes will sort you right out! This makes it a proper Spicy Seafood Stew .

It tastes great, serves well with a delicious spanish paella recipe seafood and a fresh piece of seafood risotto recipes jamie oliver and can also be a perfect ingredient for seafood paella aesthetic.

Now you have a basic boullibase recipe to follow for amazing seafood soups and stews.

Recipe Notes

Right then, let's talk about a few things. Making this bouillabaisse recipe is about to become your signature dish! Honestly, it's easier than you think.

Serving Suggestions That'll Wow

Let's get fancy. plating is key, innit? ladle the spicy seafood stew into bowls. think rustic chic. drizzle with a tiny bit of olive oil.

Garnish with fresh parsley. boom! got yourself a masterpiece.

Complementary sides? Easy peasy. Crusty bread is a must. For dipping, obvs! Also, try a side salad with a light vinaigrette. And a nice crisp white wine or chilled rosé? Chef's kiss!

Storage Tips: Keep It Fresh, Fam

Leftover Seafood Stew ? No worries. Refrigerate it within two hours of cooking. Store in an airtight container. It'll be good for up to three days. Job done.

Freezing is an option, but the texture might change a bit. don't freeze the shellfish, it will be ruined. if you’re thinking of freezing, just freeze the broth.

For reheating, gently warm it on the hob. or microwave it. both work fine!

Variations: Make It Your Own, Yeah?

Fancy a change? Go spicy! Add a pinch more red pepper flakes. Or a chopped chili. Want a lighter version? Try vegetable stock instead of fish stock. Sorted!

Got dietary needs? No probs. For a gluten-free version, make sure your broth is gluten-free. Easy swap.

Nutrition Basics: Goodness in a Bowl

This french bouillabaisse recipe is packed with goodness. it's high in protein. good for the muscles, innit? also, it's full of omega-3s.

Good for the brain and helps against any bad cholesterol you have.

Plus, the vegetables add vitamins and fiber. It is a delicious and healthy meal. Honestly, what's not to love?

Right, that's it from me. get in the kitchen and try this bouillabaisse recipe . you won't regret it. it's proper lush and a nice alternative to a spanish paella recipe seafood or seafood risotto recipes jamie oliver style.

So go on, give it a whirl! i believe in you!

If you want another experience for the pallet, make sure to check out another Spanish Seafood Stew inspired article that i made.