VIVE Cooking School




45 Min


25 Min



def: BOUILLABAISSE – a rich, spicy stew or soup made with various kinds of fish, originally from Provence.

Recipe also available on RecipeYum.




  • 1/4 cup extra virgin olive oil
  • 1 brown onion, chopped
  • 2 leeks, white portion only, chopped and rinsed
  • 2 tomatoes, peeling and coarsely chopped
  • 2 garlic cloves, crushed
  • 1 fresh bay leaf
  • 2 fresh thyme sprigs
  • 1 fennel stalk, approx 15cm
  • 1 fresh orange zest strip, approx 3x5cm
  • 1/2 tsp salt
  • 1/2 tsp freshly ground pepper
  • 2 cups dry white wine
  • 1 cup water
  • 5 potatoes, peeled and cut into 1cm thick slices
  • 1/4 tsp saffron threads
  • 2kg firm fish fillets (eg monkfish, halibut, cod) cut into 4cm chunks
  • Boiling water as needed
  • 2kg tender fish fillets (eg red snapper, ocean perch, rockfish) cut into 4cm chunks
  • 500g mussels, scrubbed and de-bearded
  • 500g small crabs
  • 1 tbsp minced fresh flat leaf parsley
  • 8 slices coarse country bread, toasted and rubbed with garlic


Step 1

To make the soup, warm olive oil in heavy-bottomed saucepan over medium-high heat. Add onions and leeks and sauté for 2-3 minutes until translucent. Add tomatoes, garlic, bay leaf, thyme, fennel, orange zest, salt and pepper and stir to combine. Add wine, water and potatoes. Bring to a boil, reduce heat to low, cover and simmer until potatoes are tender (approx 25 minutes).

Step 2

Once the potatoes are tender, bring the mixture back to the boil and add the saffron. Lay firm-flesh fish on top and pour over just enough boiling water to cover. Boil for 7 minutes until fish is half cooked. Add tender-flesh fish, mussels and crabs. Discard any mussels that do not close when touched. Add more boiling water as needed to cover and boil for 3-4 minutes. Tender fish should separate easily with a fork and mussels open.

Step 3

Using a spatula, transfer fish and shellfish to a warmed platter, placing tender fish to one side, firm fish to the other. Discard any mussels that have not opened. Using a slotted spoon, transfer the potatoes to the same plate. Ladle a few tablespoons of broth over the seafood and sprinkle with parsley.

Step 4

Place bread slice in the bottom of each serving bowl, top with seafood and potatoes and remaining broth.

Step 5

Bon appétit!


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