Bouillabaisse isn’t just soup; it’s a tide coming to the table. I start with a low, lazy sweat of fennel, onion, and leeks in olive oil until they go soft and a little sweet. In go tomatoes, a strip of orange peel, and those tiny saffron threads that turn everything golden (don’t skimp—this is the soul). A splash of dry white wine if there’s an open bottle, then fish stock—homemade if I’m showing off, otherwise whatever’s decent. Keep it at a gentle blurp, not a boil. You want the broth to taste clean, sunny, and kind of briny in the best way.
Seafood waits till the end. Firm white fish in chunks, then mussels and prawns last so they don’t toughen up. Season, taste, adjust. Needs lift? Lemon. I toast a few slices and swipe them with garlic; sometimes a fast rouille (garlic + chili + saffron + oil) for dipping. Broth and seafood go in the bowls, toasts ride on top. It’s rustic, a bit messy, and totally celebratory—like the coast in a bowl. I’d say make extra; someone will “just check the seasoning” three times.
Aromatic Base
Broth
-
500
g
tomatoes, chopped (or canned)
-
2
strips
orange peel
-
1
pinch
saffron threads
-
1
tsp
Herbes de Provence (or thyme, bay leaf, and rosemary)
-
1.5
l
fish stock (or water with fish bones)
-
to taste
salt and black pepper
Seafood
To Serve
Author
Mario Kapustic
Hi! I’m Mario from Croatia. I love cooking and sharing recipes that combine tradition with creativity. I started Tasty Empire to share my family’s recipes — the ones from Mom and Grandma — and all the little tricks I’ve picked up along the way. I especially enjoy pasta, risottos, homemade breads, and desserts, always looking for little ways to enrich flavors.
Build the Broth
-
Sauté aromatics
In a large pot, heat olive oil. Add onion, fennel, and leeks; cook 8–10 minutes until softened. Add garlic and cook 1 minute more.
-
Infuse flavors
Stir in tomatoes, orange peel, saffron, and herbs. Cook 5 minutes. Pour in fish stock and bring to a simmer. Cook gently for 30 minutes to develop flavor.
Finish the Soup
-
Add fish
Add the firm white fish pieces and simmer 8 minutes until nearly cooked through.
-
Add shellfish
Add mussels and prawns. Cook until mussels open and prawns turn pink, about 5 minutes. Discard any mussels that remain closed.
Serve
Note: For authenticity, use a mix of at least three different types of firm white fish, plus shellfish if possible. The rouille (garlic-chili mayonnaise) is traditionally served on toasted baguette alongside the soup.
Updated: September 5, 2025