Bouillabaisse is a famous traditional seafood soup from the coastal city of Marseille, France. This elegant dish features a rich saffron-infused broth filled with a variety of fresh fish, shellfish, and aromatic vegetables. Flavored with garlic, tomatoes, fennel, thyme, and orange zest, Bouillabaisse offers a delicate balance of Mediterranean flavors. Traditionally served with toasted baguette slices and rouille—a garlicky saffron mayonnaise—it is both hearty and refined. Perfect for seafood lovers, this classic French soup showcases the freshness of the sea while delivering a comforting and unforgettable dining experience.
Heat olive oil in a large pot and sauté onion, fennel, garlic, and tomatoes until softened.
Add saffron, thyme, orange zest, and seafood stock, then bring to a gentle boil.
Simmer the broth for 20–25 minutes to develop the flavors.
Add firm white fish pieces and cook for 5 minutes.
Add shrimp, mussels, and other shellfish, cooking until the mussels open and the shrimp are fully cooked.
Season with salt and black pepper to taste.
Serve hot with toasted baguette and rouille.
Mixed seafood (white fish, shrimp, mussels)
Seafood stock
Tomatoes
Fennel bulb
Garlic
Saffron threads
Olive oil
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