Recipe at a glance
- Estimated yield: 6 servings
- Prep: about 25 minutes
- Cooking: about 40 minutes
- Additional time: about 0 minutes (resting, rising, chilling or freezing, where required)
- Total: about 65 minutes
Times and yields are planning estimates, not results from a documented kitchen test. Follow the texture and temperature checks in the method; optional overnight rests take longer. Measurements use US cups and spoons unless stated otherwise.
This is a simplified home-style mixed-seafood stew inspired by bouillabaisse. It is not a claim to reproduce the full Marseille restaurant tradition:
Ingredients
- 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)
Instructions
- Clean and prepare the fish and shellfish, removing any scales, bones, and skin. Cut the fish into 1-inch pieces and set aside.
- In a large saucepan, heat the olive oil over medium heat. Add the leeks, carrots, celery, and garlic and sauté for 10 minutes, or until soft.
- Add the tomatoes and continue to cook for 5 minutes. Pour in the white wine and fish stock and bring to a simmer.
- Stir in the saffron, thyme, bay leaf, salt, pepper, and Pernod (if using).
- 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.
- Serve the bouillabaisse in bowls, topped with croutons and a dollop of rouille (if using).
For a larger version with fennel, mussels and shrimp, see Bouillabaisse.
Doneness check
Check fish reaches 145°F (63°C); shrimp should be pearly and opaque. Cook live shellfish until shells open and discard any that remain closed.
Storage and serving
Refrigerate leftovers promptly in shallow covered containers at 40°F (4°C) or colder. Use within three to four days, or sooner if an ingredient label requires it. Reheat cooked leftovers to 165°F (74°C). Limit perishable food to two hours out of refrigeration, or one hour above 90°F (32°C). Food-safety guidance.
Editorial update: October 23, 2026. Ingredient and method consistency reviewed; a documented kitchen test is still needed.
