Mediterranean Bouillabaisse
A delicious Provençal bouillabaisse combining fish, shellfish, potatoes, and vegetables in a rich broth scented with saffron and Herbes de Provence. This classic Marseille dish transports you straight to the heart of the Mediterranean with its authentic and generous flavors.
🛒 Ingredients
4 servings
- 28 oz white fish (red mullet, monkfish)
- 18 oz shellfish (shrimp, lobster)
- 14 oz potatoes
- 2 onions
- 4 cloves garlic
- 14 oz fresh tomatoes
- 1 fennel bulb
- 0.02 oz saffron
- 2 tsp Herbes de Provence
- 7 tbsp olive oil
- 6 1/3 cups fish stock
- 3/4 cup dry white wine
- 1 pinch salt and pepper
Watch the original video
Watch on TikTokDirections
- 1
Dice the potatoes and set aside.
- 2
Thinly slice the onions and garlic, and cut the fennel into pieces.
- 3
Sauté the onions and garlic in the olive oil.
- 4
Add the crushed tomatoes and fennel, and let simmer for 5 minutes.
- 5
Pour in the white wine and fish stock.
- 6
Add the potatoes and Herbes de Provence.
- 7
Cook for 20 minutes until the potatoes are tender.
- 8
Incorporate the saffron diluted in a little warm broth.
- 9
Add the fish cut into pieces and the shellfish.
- 10
Simmer for 10-15 minutes until fully cooked.
- 11
Season with salt and pepper to taste.
- 12
Serve hot in deep bowls.
💡 Chef's Tip
Use a variety of mixed fish for more flavor. Saffron can be replaced with curry powder for a variation. Serve with aioli or toasted bread for extra indulgence.
