Bouillabaisse

A classic Provençal fish stew featuring an assortment of fresh seafood including lobster, white fish, shellfish, and shrimp, simmered in a saffron-infused broth with vegetables and served with garlic-rubbed croutons and rouille.

6 servings

1 hr 32 min

Published October 4, 2025

Ingredients

•12 slices baguette
•3 tablespoons extra-virgin olive oil
•1 clove garlic
•1 whole live lobster
•2 large tomatoes
•1 large onion
•4 cloves garlic
•½ cup extra-virgin olive oil
•1 lb boiling potatoes
•⅓ cup fennel fronds
•1 leaf bay leaf
•¼ teaspoon saffron threads
•1½ tablespoons coarse sea salt
•½ teaspoon black pepper
•9 cups white fish stock
•3 pounds white fish fillets
•½ pound cockles
•½ pound mussels
•½ pound large shrimp
•1 serving Rouille

Cooking Instructions

1.
Put oven rack in middle position and preheat oven to 250°F.
10 min
2.
Arrange bread slices in 1 layer in a shallow baking pan and brush both sides with oil. Bake until crisp, about 30 minutes. Rub 1 side of each toast with a cut side of garlic.
30 min
3.
Plunge lobster headfirst into a 6- to 8-quart pot of boiling water, then cook, covered, 2 minutes from time lobster enters water. Transfer lobster with tongs to a colander and let stand until cool enough to handle. Discard hot water in pot. Put lobster in a shallow baking pan. Twist off claws with knuckles from body, then crack claws with a mallet or rolling pin and separate claws from knuckles. Halve body and tail lengthwise through shell with kitchen shears, then cut crosswise through shell into 2-inch pieces. Reserve lobster juices that accumulate in baking pan.
15 min
4.
Cook tomatoes, onion, and garlic in oil in cleaned 6- to 8-quart pot over moderate heat, stirring occasionally, until onion is softened, 5 to 7 minutes. Meanwhile, peel potatoes and cut into 1/2-inch cubes. Stir potatoes into tomatoes with fennel fronds, bay leaf, saffron, sea salt, and pepper. Add stock and bring to a boil, then reduce heat and simmer, covered, until potatoes are almost tender, 8 to 10 minutes.
20 min
5.
Add thicker pieces of fish and cockles to soup and simmer, covered, 2 minutes. Stir in mussels, shrimp, lobster, including juices, and remaining fish and simmer, covered, until they are just cooked through and mussels open wide, about 5 minutes.
7 min
6.
Stir 3 tablespoons broth from soup into rouille until blended.
2 min
7.
Arrange 2 croutons in each of 6 to 8 deep soup bowls. Carefully transfer fish and shellfish from soup to croutons with a slotted spoon, then ladle some broth with vegetables over seafood.
5 min
8.
Top each serving with 1 teaspoon rouille and serve remainder on the side.
3 min

Ingredients

•12 slices baguette

•3 tablespoons extra-virgin olive oil

•1 clove garlic

•1 whole live lobster

•2 large tomatoes

•1 large onion

•4 cloves garlic

•½ cup extra-virgin olive oil

•1 lb boiling potatoes

•⅓ cup fennel fronds

•1 leaf bay leaf

•¼ teaspoon saffron threads

•1½ tablespoons coarse sea salt

•½ teaspoon black pepper

•9 cups white fish stock

•3 pounds white fish fillets

•½ pound cockles

•½ pound mussels

•½ pound large shrimp

•1 serving Rouille

Cooking Instructions

Put oven rack in middle position and preheat oven to 250°F.

10 min

Arrange bread slices in 1 layer in a shallow baking pan and brush both sides with oil. Bake until crisp, about 30 minutes. Rub 1 side of each toast with a cut side of garlic.

30 min

Plunge lobster headfirst into a 6- to 8-quart pot of boiling water, then cook, covered, 2 minutes from time lobster enters water. Transfer lobster with tongs to a colander and let stand until cool enough to handle. Discard hot water in pot. Put lobster in a shallow baking pan. Twist off claws with knuckles from body, then crack claws with a mallet or rolling pin and separate claws from knuckles. Halve body and tail lengthwise through shell with kitchen shears, then cut crosswise through shell into 2-inch pieces. Reserve lobster juices that accumulate in baking pan.

15 min

Cook tomatoes, onion, and garlic in oil in cleaned 6- to 8-quart pot over moderate heat, stirring occasionally, until onion is softened, 5 to 7 minutes. Meanwhile, peel potatoes and cut into 1/2-inch cubes. Stir potatoes into tomatoes with fennel fronds, bay leaf, saffron, sea salt, and pepper. Add stock and bring to a boil, then reduce heat and simmer, covered, until potatoes are almost tender, 8 to 10 minutes.

20 min

Add thicker pieces of fish and cockles to soup and simmer, covered, 2 minutes. Stir in mussels, shrimp, lobster, including juices, and remaining fish and simmer, covered, until they are just cooked through and mussels open wide, about 5 minutes.

7 min

Stir 3 tablespoons broth from soup into rouille until blended.

2 min

Arrange 2 croutons in each of 6 to 8 deep soup bowls. Carefully transfer fish and shellfish from soup to croutons with a slotted spoon, then ladle some broth with vegetables over seafood.

5 min

Top each serving with 1 teaspoon rouille and serve remainder on the side.

3 min