Bouillabaisse Recipe

Prep 20 min | Cook 50 min | Serves 4

This Bouillabaisse is a go-to when you want something that feels a little special but still totally doable on a weeknight. It is rich, comforting, and packed with fresh seafood in a tomato-wine broth that tastes like it has been simmering all day. The best part is how flexible it is. Use whatever fish and shellfish you love or have on hand, let the sauce do the heavy lifting, and finish it with fresh herbs and good bread to soak it all up. It is bold, cozy, and perfect for sharing.

Why You’ll Love This Recipe:

1. Rich tomato-wine broth with fresh herbs

2. Flexible with whatever seafood you have

3. One-pot and perfect for sharing

4. Incredible with crusty bread or pasta

Ingredients

For the Sauce Base (Serves 4)

¼ cup rice bran oil (or olive oil)
1 medium onion, diced
2 tbsp chopped fresh garlic
½ cup vegetable stock (or water)
3 tbsp wine vinegar
½ tsp dried oregano
2 medium cans high-quality chopped tomatoes
2 tbsp tomato paste
2 tsp kosher salt
½ bunch fresh basil

For the Seafood

1–2 lbs firm white fish (cod, halibut, or similar), cut into chunks
1 lb mixed shellfish (shrimp, mussels, clams, scallops)

Optional: chile flakes, lemon wedges, fresh bread

How to Make Bouillabaisse:

Step 1: Build the Base

1. Heat olive oil in a heavy-bottomed pot over medium heat.
2. Add onion and cook until soft, about 5–7 minutes.
3. Add garlic and sauté on low heat for another 3–5 minutes.

Step 2: Reduce

1. Add stock and wine vinegar.
2. Cook until the liquid is almost fully reduced.

Step 3: Simmer the Sauce

1. Add chopped tomatoes, tomato paste, and oregano.
2. Simmer gently for 30–40 minutes, stirring occasionally.

Step 4: Finish the Broth

1. Add salt and most of the basil (reserve some for garnish).
2. Cook 5 more minutes.
3. Adjust seasoning to taste. Add chile flakes if desired.

Step 5: Cook the Shellfish

1. In a separate pan, warm 1 tbsp olive oil over medium heat.
2. Add clams and mussels, moving them around gently.
3. Remove each one as it opens and reserve.

Step 6: Add the Fish

1. Add fish, shrimp, and/or scallops to the simmering broth.
2. Cook gently until almost done, about 5–7 minutes.

Step 7: Bring It All Together

1. Return shellfish to the pot and heat through.
2. Plate in large bowls and garnish with fresh basil.
3. Serve immediately with crusty bread or pasta.

Serving Suggestions

1. Serve with toasted baguette, rouille, or simple buttered pasta.
2. A crisp white wine pairs beautifully.

You can get all the fresh seafood in this Bouillabaisse Bundle

Choose premium fish from our fresh seafood collection

Choose fresh shellfish from our fresh shellfish collection 

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