- Prep
- 25 min
- Cook
- 40 min
- Total
- 65 min
- Serves
- 4
Ingredients
What you’ll need — tap to tick off as you go
- 3 tbsp
- 6 cloves
- 2 tbsp
- 400 g
- 1 l
- 1 tsp
- 1 pinch
- 1 tsp
- 600 g
- 500 g
- 1 tsp
- ½ tsp
- 8 slices
- 1 tsp
- 1 tbsp
Process
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Warm 2 tbsp olive oil in a wide heavy pot over medium heat. Add the sliced fennel, diced onion and sliced leek with a pinch of salt and cook for 8–10 minutes until soft and translucent but not browned.
Stir in the 4 minced garlic cloves and cook for 1 minute until fragrant, then add the tomato paste and cook for 2 minutes, stirring, until it darkens slightly.
Add the canned chopped tomatoes, hot fish stock, orange zest, bloomed saffron with its soaking water, dried thyme and bay leaf. Bring to a gentle simmer and cook uncovered for 20 minutes, stirring occasionally.
While the broth simmers, make the rouille: whisk the egg yolk with the 2 grated garlic cloves, harissa paste and lemon juice in a small bowl. Slowly drizzle in the remaining 1 tbsp olive oil, whisking constantly, until thick and glossy like a loose mayonnaise. Set aside.
Season the broth with the salt and black pepper, then taste and adjust. Remove the bay leaf. Add the firm white fish chunks and simmer gently for 4 minutes.
Add the mussels, cover the pot and cook for 4–5 minutes, shaking the pot once, until the mussels have opened and the fish flakes easily with a fork. Discard any mussels that remain closed.
Ladle the soup into warm bowls, making sure each portion gets fish and mussels. Top with the reserved fennel fronds and serve with baguette slices spread with rouille and lemon wedges on the side.
Kitchen notes
Kitchen notes
- The most common mistake is boiling the soup hard after the fish goes in. Keep it at a bare simmer, otherwise the fish breaks apart and turns rubbery.
- Bloom the saffron in a couple of tablespoons of warm water for 5 minutes before adding it. Dropping dry threads straight into the pot wastes most of their colour and aroma.
- Add the mussels only after the fish has had its 4 minutes. They cook in 4-5 minutes and will turn tough if left in the broth any longer.
- If your broth tastes flat, it usually needs acid rather than more salt. A squeeze of lemon juice at the end sharpens the flavour without making it salty.
Substitutions
- firm white fish fillets→any firm white fish such as pollock, haddock or tilapia
- mussels→clams or extra 250 g white fish if you prefer no shellfish
- harissa paste→1 tsp tomato paste plus a pinch of cayenne pepper
- fish stock→vegetable stock for a milder broth
Storage & reheating
Cool the soup within 1 hour, then store in an airtight container in the fridge for up to 2 days. Keep the rouille separately in a small jar for up to 3 days. Reheat gently on the stovetop over low heat until just steaming, about 5 minutes; do not boil or the fish will fall apart. The soup does not freeze well because the mussels and fish become watery and rubbery.
Gallery
FAQ
The questions we get asked most
Why did my bouillabaisse turn out watery and bland?
The broth was probably not reduced enough before the fish went in. Simmer the tomato-fennel base uncovered for the full 20 minutes so it thickens and concentrates. Also taste for salt and lemon juice at the end; a flat broth usually needs acid, not more water.
Can I make bouillabaisse ahead of time?
Yes, make the broth base up to 2 days ahead and refrigerate it. Reheat it to a gentle simmer, then add the fish and mussels fresh just before serving. The rouille can also be made a day ahead and kept covered in the fridge.
How do I know when the fish and mussels are cooked?
The fish is done when it flakes easily with a fork and looks opaque all the way through, about 4 minutes at a bare simmer. The mussels are done when their shells have opened wide; any that stay shut after 5 minutes should be discarded.
Can I use frozen fish for this soup?
Yes, but thaw it completely in the fridge overnight and pat it dry before adding. Frozen fish releases extra water, so reduce the broth a few minutes longer than usual. Add the thawed fish at the same point as fresh fish.
Why did my rouille split or turn oily?
The oil was added too fast or the ingredients were too cold. Use room-temperature egg yolk and drizzle the olive oil in a very thin stream while whisking constantly. If it does split, whisk in 1 tsp of warm water to bring it back together.
Can I leave out the mussels?
Yes. Replace them with an extra 250 g of firm white fish and add it with the first batch, or stir in 200 g of peeled raw shrimp during the last 3 minutes. The soup will still taste full because the saffron and fennel carry the flavour.
How long does leftover bouillabaisse keep in the fridge?
Up to 2 days in an airtight container. Reheat gently over low heat until steaming, about 5 minutes, and avoid boiling. The mussels will firm up on reheating, so some people prefer to pick them out and add fresh ones instead.
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