Easy Bouillabaisse

    40 minutes

    You can only get an authentic bouillabaisse from Marseilles, but here's a recipe for the rest of us using local fish!

    72 people made this

    Serves: 12 

    • 3/4 cup (190ml) olive oil
    • 2 onions, thinly sliced
    • 2 leeks, sliced
    • 3 tomatoes - peeled, seeded and chopped
    • 4 cloves garlic, crushed
    • 1 sprig fresh thyme
    • 1 bay leaf
    • 1 teaspoon orange zest
    • 375g mussels, scrubbed and debearded
    • 375g raw prawns, peeled and deveined
    • 8 cups (2 litres) boiling water
    • salt and freshly ground black pepper to taste
    • 1 1/2 kg red mullet or sea bass
    • 1 pinch saffron threads

    Preparation:15min  ›  Cook:25min  ›  Ready in:40min 

    1. Heat the olive oil in a large saucepan, and add the onions, leeks, tomatoes and garlic. Cook and stir over a low heat for a few minutes until all vegetables are soft.
    2. Stir in the 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 10 - 12 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 in English (43)


    Served this at my last dinner party. This dish was a huge success. I have already received requests to serve it at my next party.  -  21 Jul 2008


    This is so good; everyone wanted me to cook again.  -  21 Jul 2008


    What a tasty soup! It was great. Make sure you start prepping a little early, it takes a while to chop and prepare all the ingredients......But it is sooo worth it.  -  21 Jul 2008