Bouillabaisse Marseillaise with Shrimp and Mussels

Recipe from Stacy Oden
0 (0)
Cook time: 1 h. 30 min
Servings 5
Updated 11.11.2022
Traditionally made by the Marseillais fishermen from the seafood that didn't sell, Bouillabaisse is now a staple in French and worldwide cuisine.


  • Mussels
    10,5 oz.
  • Tiger shrimp
    10,5 oz.
  • Sea Bass Fillet
    10,5 oz.
  • Tomatoes
    2,5 lbs.
  • Yellow onion
    1 piece
  • Leek stem
    1 piece
  • Garlic
    2 cloves
  • Fennel
    1 piece
  • Chopped parsley
    2 tbsp.
  • Orange zest
    1 tsp.
  • Fresh thyme
    1 tbsp.
  • Bay leaf
    2 leaves
  • Olive oil
    5 tbsp.
  • Saffron
    a pinch

Nutrition facts per serving

  • Calories

    430 kcal

  • Protein

    38 g

  • Fat

    24 g

  • Carbohydrates

    15 g


  • Pour boiling water over the tomatoes for 30 seconds. Drain and rinse. Peel and chop. Heat up 2 tbsp. of oil in a large skillet, sauté the onion, garlic, leek, fennel and parsley for 5 minutes until soft. Add tomatoes, orange zest, saffron, bay leaf, thyme and 600 ml water; boil. Season and cook for 20-25 minutes.

  • Cut the fish fillet into equal pieces, add to the pot. Cook over low heat for 2-3 minutes without stirring. Add the mussels and shrimp, cook for 5 more minutes until the mussels open (remove any that do not open) and the fish is tender and breaks easily.

  • Get the fish and seafood, and set them aside. Strain the broth through a sieve, keeping all the vegetables, return the liquid to the pot, add the remaining oil and boil for 2 minutes over high heat.

  • Place back the vegetables, fish and seafood into the pot.

  • Serve with garlic toast. Dry the slices of bread and rub them with garlic. Serve the soup with garlic toast with Rouille sauce and cheese.


  • Rouille is a French mayonnaise flavored with garlic, saffron and red pepper, a classic accompaniment to fish soups and goulash. To make a quick version of this sauce at home, you need to grind in a blender 2 cloves of garlic, peeled and crushed with 3 tbsp. of mayonnaise, 1 tbsp. ground red pepper and 1 tbsp. tomato paste. Season to taste.

Bon Appetit!

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