How to Make Traditional Bouillabaisse at Home

Bouillabaisse, the iconic Provençal seafood stew, is a luxurious dish that combines delicate seafood with a deeply aromatic broth. Traditionally from the port city of Marseille, this dish is made with a variety of fresh fish and shellfish simmered in a saffron-infused broth and served with a garlicky aioli.

While it may seem complex, preparing bouillabaisse at home is well worth the effort. With a little planning, you can create an authentic and deeply satisfying dish that’s perfect for a special occasion.

Ingredients for Bouillabaisse

This dish consists of three main components: the seafood, the shrimp-infused broth, and the flavorful tomato aioli.

Seafood

• 4 tbsp canola oil

• 6 sea scallops, patted dry

• 6 halibut fillets (3 oz each)

• 6 large red shrimp (such as Carabineros), shells and heads on

• 18 mussels, scrubbed

• 3 lobster tails (8 oz each), boiled for 5 minutes, halved lengthwise

Shrimp Stock

• ¼ cup canola oil

• 5 cups raw shrimp shells, heads, and tails (about 2 lbs), rinsed well

• 1 medium yellow onion, chopped

• 1 small carrot, chopped

• 1 celery stalk, chopped

• 1 cup white wine

• 2 plum tomatoes, chopped

• 10 sprigs fresh flat-leaf parsley

• 1 bay leaf

• ½ tsp whole black peppercorns

Broth

• 2 tbsp canola oil

• 1 small fennel bulb, thinly sliced

• 1 small onion, thinly sliced

• ½ cup pastis (such as Pernod)

• 1 can (15 oz) plum tomatoes, drained

• Pinch of saffron

• Pinch of Calabrian chile flakes

• 1 head garlic, halved crosswise

Anchovy Butter

• 6 anchovies, drained and finely chopped

• 4 tbsp unsalted butter, slightly softened

• Kosher salt and black pepper, to taste

Tomato Aioli

• ½ cup mayonnaise

• 2 anchovies, finely chopped

• 2 tbsp tomato powder

• 2 tsp tomato paste

• 1 green onion, thinly sliced

• Juice and zest of ½ lemon

• Kosher salt and black pepper, to taste

To Serve

• ¼ cup chopped fresh parsley, plus more for garnish

• 2 tbsp chopped fresh tarragon, plus more for garnish

• 1 tsp finely grated lemon zest

• 6 slices baguette, lightly toasted

• Chopped fresh chives, for garnish

How to Make Bouillabaisse

Step 1: Make the Shrimp Stock

1. In a large saucepan over high heat, heat the canola oil until hot.

2. Add the shrimp shells, onion, carrot, and celery. Sauté for 5 minutes.

3. Pour in the white wine and cook until reduced by half.

4. Add 10 cups of cold water, tomatoes, parsley, bay leaf, and peppercorns. Bring to a boil.

5. Reduce heat to medium-low and simmer for 40 minutes, skimming the surface occasionally.

6. Strain the stock through a fine-mesh sieve lined with cheesecloth, pressing on the solids to extract maximum flavor. Discard solids.

Step 2: Prepare the Tomato Aioli

1. In a small bowl, mix together the mayonnaise, anchovies, tomato powder, tomato paste, green onion, lemon juice, and zest.

2. Season with salt and pepper. Cover and refrigerate for at least 30 minutes.

Step 3: Cook the Broth

1. Heat canola oil in a large sauté pan over high heat.

2. Add the fennel and onion, cooking until softened.

3. Pour in the pastis and cook until reduced by half (about 5 minutes).

4. Add the tomatoes, saffron, chile flakes, and 2 cups of shrimp stock. Bring to a boil.

5. Add the garlic and cook until the broth reduces by half (about 10 minutes).

6. Pour in 4 more cups of shrimp stock, reduce heat, and simmer for 20 minutes.

7. Strain the broth and return it to the pan.

Step 4: Make the Anchovy Butter

1. In a bowl, mix the anchovies with the softened butter.

2. Season with salt and pepper. Refrigerate until firm.

Step 5: Cook the Seafood

1. Heat 2 tbsp canola oil in a sauté pan over high heat.

2. Season the scallops with salt and pepper. Sear until golden brown (about 2 minutes on one side), then flip and cook for 30 seconds. Transfer to a baking sheet.

3. Add another tbsp of oil and season the halibut. Sear until golden brown, then flip and cook for 30 seconds. Remove to the baking sheet.

4. Heat the remaining tbsp of oil, season the shrimp, and sear for 1½ minutes per side.

5. Deglaze the pan with 1 cup of shrimp-tomato broth and transfer this liquid back to the main broth.

Step 6: Steam the Mussels

1. Heat the shrimp-tomato broth over high heat.

2. Add the mussels, cover, and cook until they open (about 2 minutes). Discard any that do not open.

3. Add the seared seafood and lobster tails to the broth. Cover and cook for 2 minutes.

Serving Bouillabaisse

1. Stir the anchovy butter into the broth until melted and combined.

2. Add chopped parsley, tarragon, and lemon zest.

3. Spread tomato aioli onto each toasted baguette slice.

4. Divide the seafood and broth among six large bowls.

5. Top each serving with a baguette slice and garnish with chives and extra herbs.

Enjoying Your Bouillabaisse

This rich and aromatic seafood stew is best enjoyed with a glass of crisp white wine and good company. Though it takes time to prepare, the deep flavors and silky broth make it well worth the effort.

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