Bouillabaisse Bliss: A Taste of Provence in Every Spoonful

Dish recipes: Monégasque-style Bouillabaisse

Embark on a gastronomic journey to the enchanting shores of Provence with our Bouillabaisse recipe. This classic fisherman's stew captures the essence of the Mediterranean, bringing together an array of seafood in a flavorful broth. Delight your senses with this exquisite dish that promises a symphony of flavors.


2 lbs (0.9 kg) mixed fish fillets (such as snapper, cod, or sea bass), cut into chunks

1 lb (0.45 kg) mussels, cleaned and debearded

1 lb (0.45 kg) clams, scrubbed

1/2 lb (0.23 kg) shrimp, peeled and deveined

1/2 cup (120 ml) olive oil

1 large onion, finely chopped

3 cloves garlic, minced

1 fennel bulb, thinly sliced

1 leek, sliced 1 can (28 oz / 794 g) diced tomatoes

1 cup (240 ml) dry white wine

4 cups (960 ml) fish or seafood broth

1 teaspoon saffron threads

2 bay leaves

Salt and pepper to taste

Fresh parsley for garnish

Rouille sauce and crusty bread for serving


In a large pot, heat olive oil over medium heat. Add chopped onion, garlic, fennel, and leek. Sauté until vegetables are softened. Pour in diced tomatoes, white wine, fish or seafood broth, saffron, bay leaves, salt, and pepper. Bring to a simmer. Add fish fillets, mussels, clams, and shrimp to the pot. Cover and simmer for 15-20 minutes or until seafood is cooked through. Discard any unopened clams or mussels. Ladle the Bouillabaisse into bowls, garnish with fresh parsley, and serve with rouille sauce and crusty bread on the side.


Savor the rich flavors of Bouillabaisse by ladling the aromatic stew into bowls. Enjoy with a dollop of rouille sauce and crusty bread for an authentic taste of Provence.

Elevate your dining experience with Bouillabaisse – a culinary masterpiece that transports you to the sun-soaked Mediterranean coast. Immerse yourself in the seafood symphony and relish the warmth of Provencal hospitality.