Here is a traditional bouillabaisse recipe:


  • 2 lbs. mixed fish and shellfish (such as monkfish, red snapper, cod, mussels, clams, and shrimp)
  • 4 leeks, sliced
  • 4 carrots, chopped
  • 4 celery stalks, chopped
  • 4 cloves garlic, minced
  • 2 large tomatoes, chopped
  • 1/4 cup olive oil
  • 1/2 cup white wine
  • 4 cups fish stock
  • Salt and pepper, to taste
  • 1 tsp saffron threads
  • 1 tsp thyme
  • 1 bay leaf
  • 2 tbsp Pernod (optional)
  • Croutons and rouille (optional)


  1. Clean and prepare the fish and shellfish, removing any scales, bones, and skin. Cut the fish into 1-inch pieces and set aside.
  2. In a large saucepan, heat the olive oil over medium heat. Add the leeks, carrots, celery, and garlic and sautรฉ for 10 minutes, or until soft.
  3. Add the tomatoes and continue to cook for 5 minutes. Pour in the white wine and fish stock and bring to a simmer.
  4. Stir in the saffron, thyme, bay leaf, salt, pepper, and Pernod (if using).
  5. Add the fish and shellfish to the pot and cook for 8-10 minutes, or until the fish is cooked through and the shellfish has opened. Discard any shellfish that do not open.
  6. Serve the bouillabaisse in bowls, topped with croutons and a dollop of rouille (if using).