Name: Bouillabaisse
Cook time: 1¼ hr
Total time: 1½ hr
Yield: Makes 6 to 8 servings
Ingredients: 12 to 16 (½-inch-thick) baguette slices; 3 tablespoons extra-virgin olive oil; 1 garlic clove, halved; 1 (1- to 1¼ -lb) live lobster; 2 large tomatoes, peeled and coarsely chopped; 1 large onion, chopped; 4 garlic cloves, chopped; ½ cup extra-virgin olive oil; 1 lb boiling potatoes; ⅓ cup finely chopped fennel fronds (sometimes called anise); 1 Turkish or ½ California bay leaf; ¼ teaspoon crumbled saffron threads; 1½ tablespoons coarse sea salt; ½ teaspoon black pepper; 9 cups white fish stock (or store-bought); 3 pounds white fish fillets (such as monkfish, turbot, red snapper, striped bass, porgy, grouper, and/or cod), cut into 2-inch pieces; ½ pound cockles or small hard-shelled clams, scrubbed; ½ pound cultivated mussels, scrubbed and any beards removed; ½ pound large shrimp in shells; Rouille

Gourmet's Bouillabaise recipe in a bowl with a spoon with slices of bread on the side.

Photo by Isa Zapata, Prop Styling by Stephanie De Luca, Food Styling by Yekaterina Boystova

Active Time
1¼ hr
Total Time
1½ hr

This bouillabaisse recipe is inspired by the classic French dish served at Guillaume Sorrieu’s L’Épuisette in Marseille. As with many classic dishes, the “right” way to make bouillabaisse is the subject of heated debate, but this dish truly lends itself to improvisation. Sorrieu, for example, serves his in two courses: broth first, then the fish. It’s not uncommon for chefs to prepare their bouillabaisse based on the catch of the day, so you can think of the ingredients list as a general guideline, particularly when it comes to the types of seafood required. Even if you don’t live on the French Riviera with access to beautiful Mediterranean fish, you can still put together a gorgeous bouillabaisse as long as you start with the freshest local fish available. Can’t find mussels? Double up on clams! Just don’t skip the rouille—the spicy, garlicky sauce that helps this dish truly sing.

You might consider bouillabaisse to be a bit of a project, but everything comes together in one large stockpot (which we love for easy cleanup) and we promise it’s worth the effort. One spoonful of this classic dish instantly evokes sunny Marseille, with a lilting version of “La Vie en Rose” playing gently in the background.

Editor’s note: This recipe was originally published the May 2007 issue of ‘Gourmet’ and first appeared online in December 31, 2014.

Ingredients

Makes 6 to 8 servings

For croutons

12 to 16 (½-inch-thick) baguette slices

3 tablespoons extra-virgin olive oil

1 garlic clove, halved

For soup

1 (1- to 1¼ -lb) live lobster

2 large tomatoes, peeled and coarsely chopped

1 large onion, chopped

4 garlic cloves, chopped

½ cup extra-virgin olive oil

1 lb boiling potatoes

⅓ cup finely chopped fennel fronds (sometimes called anise)

1 Turkish or ½ California bay leaf

¼ teaspoon crumbled saffron threads

1½ tablespoons coarse sea salt

½ teaspoon black pepper

9 cups white fish stock (or store-bought)

3 pounds white fish fillets (such as monkfish, turbot, red snapper, striped bass, porgy, grouper, and/or cod), cut into 2-inch pieces

½ pound cockles or small hard-shelled clams, scrubbed

½ pound cultivated mussels, scrubbed and any beards removed

½ pound large shrimp in shells

Rouille

Preparation

Make croutons:
Step 1
Put oven rack in middle position and preheat oven to 250°F.
Step 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.
Make soup:
Step 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.
Step 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 ½-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.
Step 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.
Step 6
Stir 3 tablespoons broth from soup into rouille until blended.
Step 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.
Step 8
Top each serving with 1 teaspoon rouille and serve remainder on the side.

Leave a Review

Reviews (67)

Sounds perfect, just what I was looking for! Gathering the few items I need for a fantastic meal tonight. Thank you!
- Anonymous
- Louisville Ky
- 3/10/2023
Made as written except didn't use mussels (doubled up on clams) and used less fish. Used half clam juice/half water instead of fish stock since I couldn't find any. This is more work than you think, cooking the lobster, cooling it, cutting it up, sauteeing the vegetables, but with some prep I could see this doing well for a dinner party. The flavor was delicious. I didn't want to put the garlic-toast in the bowls first, but glad I did - they were yummy (cut mine thicker, perhaps an 1.25 inches wide). Made with the rouille which adds a lot of oomph.
- heathernyc
- 1/2/2021
First time making this with fennel fronds instead of the bulb sauteed along with the onion but the taste was the same and now I have the leftover bulb to make another dish! A good recipe.
- coraktp1956
- Southern tip of the Mojave Desert
- 9/14/2020
Outstanding!
- rsarcher
- texas
- 8/21/2020
This is one of my favorite dishes at Salt Traders and I've been looking to replicate it. This turned out perfect. I didn't have a live lobster, but we had cod, muscles, clams, shrimp, and crab claw meat. I also doubled the saffron, because I love the flavor. Thanks so much!
- Yayadozit
- Lago Vista, TX
- 5/3/2020
I am not a great cook, but love great food. Just based on the reviews, I wanted to try it. Make it for my 12 year old son and it was a hit. Then made it at a gathering and everyone asked for the recipe. Everyone asked me for the recipe. I did add clam juice to the stock. Skipped croutons - didn't feel it was needed.
- DianeHawaii
- Hawaii
- 7/9/2019
I made this recipe as written, including the linked recipes for stock and rouille. It wasn't cheap to source everything, and it amazed me how many places don't actually cut their own fish and can't give you bones (great easy to find a good fish monger). This was a meal I made as a gift for my parents, and it delivered. When everyone takes a bite and their eyes pop and they can only say wow, you have a winner. The stock is the key to taking this recipe to the max. It is the glue that takes all the great parts and paints them into a work of art. It illustrates how a great French recipe excels not in complexity, but in nuance that has been refined into the essence of what makes the ingredients special. Anyways, it is probably very good even if you make some shortcuts, but if you want to really experience what makes this such a famous dish, don't cut corners.
- qu3st39
- Plymouth, MA
- 12/16/2018
Made with available varieties of fresh fish. Outstanding.
- mdmacd
- Halifax, NS
- 8/5/2017
Delicious! I'm trying to learn to love fish and this dish is making me a fan. Due to dietary restrictions, I omitted the clams and mussels and due to lack of live lobsters I used small lobster tails but the overall result was flavorful and satisfying.
- Mermadi
- Norfolk, VA
- 5/24/2017
I had some frozen lobster shells & lobster pieces, frozen halibut, frozen scallops, you get the idea. Bought fresh clams, shrimp, fresh Italian loaf for croutons/rouille, store bought seafood stock, and it turned out perfectly. Only tip- don't skip the rouille- it made the dish.
- Anonymous
- Nashville, TN
- 2/19/2017
Where's the pastis? You can't have bouillabaisse without pastis.
- js46
- New York
- 12/19/2016
Loved this recipe! I make it year round substituting different fleshy fish! THIS ONE IS A MUST!!
- owenjerome
- Brooklyn, NY
- 4/29/2016
I used cod, clams, frozen lobster claws, and fish stock from Whole Foods. I used two big pinches saffron and diced canned tomatoes. I thought it was good, but I would make a roux (and possibly tomato paste) to thicken the broth a bit next time.
- jennileigh
- Heaven, NY
- 2/19/2016
I used a prepared seafood broth from Swanson, but added all the juice that I could gather from the defrosted seafood. The seafood was cod, flounder, clams, mussels and shrimp. I shelled the shrimp as my husband does not know how to peel shrimp :) The broth was rich and delicate. Followed recipe exactly. Recipe is enough for 6 to 8 as indicated.
- lunarsa
- Florida
- 1/1/2015
Great dish! I didn't have the time for the shellfish, so I used monkfish, cleaned squid and scallops. It cut back considerably on the prep. I also didn't have quite enough fish stock - so I added some clam juice and vermouth. Served it with the rouille - it was a hit. It had a deep rich flavor - and yet it was light and brothy. And it only took an hour from start to finish - including 20 minutes of prep.
- dpastor
- 10/24/2014