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Bouillabaisse
Heat the oil in a stockpot and cook the onion, leek, fennel and garlic over medium heat for 8 minutes without browning. Add the tomato, tomato paste, fennel seeds, orange peel, bouquet garni and half the broth saffron and cook 2 minutes. Add the fish heads, frames and small fish and stir hard over high heat for 5 minutes until they start to break up.
Questions about this dish
Answers taken from this dish's times, amounts, swaps and tips.
How long does Bouillabaisse take?
1 hr 45 min all in — 45 min prep, 1 hr cook. Cook and rest follow the method. Leftover storage and optional extra waits are not included.
How many does it serve?
The recipe is written for 6 people. Scale the ingredient list on the page if you are cooking for a different number.
How hard is it?
A bit of work.
How spicy is it?
Mild.
What allergens should I watch?
This recipe is labelled for Fish, Eggs, Wheat. Labels are informational — check the packets in your kitchen. This is not medical advice.
Does it fit a diet?
The published recipe is labelled Pescatarian, Dairy-free, Nut-free.
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What does it cost to cook?
Treat yourself — about $28+ USD, as a grocery budget for this recipe, not a restaurant price.
What equipment do I need?
Stockpot, Mortar and pestle, Chef's knife, Cutting board, Baking tray, Oven.
How much salt do I put in?
The recipe lists Salt at 2 tsp.
What can I use instead?
Egg yolk rouille → Bread rouille: crustless bread soaked in broth, pounded with garlic, saffron, cayenne and oil. The older form and egg-free. It is grainier and holds less oil. Food mill → Sieve and ladle. Slower, and you get a little less pulp, but the broth is the same. Do not blend the bones.
What should I watch for?
It must be a rolling boil. The fast boil is what emulsifies the oil into the broth; a gentle simmer leaves it thin with oil floating on top. The yolk is raw. Use a very fresh or pasteurised egg, or make the bread rouille in the substitutions, if anyone eating is pregnant, very young, elderly or has a weakened immune system.
Any tips from this recipe?
Ask the fishmonger to scale, gut and fillet the fish and to give you every head and frame. That is half your broth for nothing. Rouille is strong. A teaspoon on each piece of toast is enough; put the rest on the table. Marseille cooks often add a splash of pastis to the broth at the end instead of fennel seeds. It lifts the anise without tasting of drink.
Can I prepare this ahead?
The broth can be made to this point a day ahead, or frozen.
Can I use an air fryer?
This method is not written for an air fryer. The core technique on the page still applies.