# Bouillabaisse

Recipe by [Ostap Melnyk](https://fridge.menu/en/u/ostapmelnyk)

A classic French-style fish stew with a saffron rouille, white fish, shellfish and potatoes, finished with crusty bread.

Servings: 4 · Prep 30 min · Cook 120 min · Soups

Contains: gluten, fish and seafood

_Labels are worked out automatically from the ingredients and can be wrong. Check the packaging if it matters to you._

![AI photo: Bouillabaisse](https://image.fridge.menu/adaptations/581tjkal/40c39ca0cd6322f7df39b68e78e68aa41c3d2af3003c37a4ebc1ee84f96dcad7.jpg)

## Ingredients

- 300 ml White wine
- 200 g Mussels — blue mussels
- 2 pcs Onion — finely chopped
- 2 clove Garlic — finely chopped
- 1 pcs Leek — finely chopped
- 1 pcs Fennel — finely chopped
- 1 pcs Celery — stick, finely chopped
- 3 pcs Thyme — sprigs, fresh
- 1 tsp Black pepper
- 1 pinch Saffron — ground
- 500 g Fish bones — and shellfish shells if available
- 1 l Stock
- 2 tbsp Tomato paste
- 400 g Potato — diced
- 300 g Haddock — or another good white fish
- 4 pcs Langoustine tails
- 100 g Prawns
- 8 pcs Scallops
- 1 pcs Lemon — finely grated zest and juice
- Salt — flaky, to season
- 1 tbsp Olive oil
- 1 tbsp Baguette — sliced, for frying
- 1 pcs Bread — loaf, to serve
- 1 bunch Parsley — fresh

### Rouille

- 2 pcs Bread — white, sliced
- 1 pinch Cayenne pepper
- 1 pinch Saffron — ground
- 0.5 tsp Smoked paprika
- 2 clove Garlic — crushed
- 0.5 pcs Lemon — finely grated zest and juice
- 100 ml Olive oil
- Salt

## Steps

1. For the rouille: blitz the diced bread with the cayenne pepper, saffron, smoked paprika and garlic in a food processor until fine. Add the lemon zest and a little lemon juice. Gradually pour in the olive oil until you have a smooth, creamy dressing.
2. Season with salt and add more lemon juice if needed.
3. Clean all the seafood, keeping the shells for the fish stock and the flesh for later cooking.
4. Scrub and clean all the mussels. Tap them to make sure they close, and discard any that don't. Put the mussels in a pan with the white wine and steam, covered, for about 5 minutes until they open. Discard any that don't open. (5 min)
5. Set a sieve over a large bowl and strain the mussels. Keep the wine liquid from the mussels too — you'll need it for the soup.
6. Chill the cooked mussels in their shells until ready to serve. (15 min)
7. Put the onion, garlic, leek, fennel and celery in a large pot and sauté in olive oil over medium heat until the vegetables are soft and translucent. (10 min)
8. Add the thyme, saffron, peppercorns, fish bones and shellfish shells to the pot and heat through, stirring, for a few minutes.
9. Add the fish stock and the mussel wine liquid, along with the tomato paste. Simmer for about 20 minutes, skimming off the foam occasionally. Let the soup cool slightly in the pot, then strain through a clean cloth until completely clear. (20 min)
10. Discard the solids and pour the strained soup into a clean pot. Reheat it, add the diced potatoes, and cook for 10 minutes until the potatoes are almost done. Season the soup with lemon juice, finely grated lemon zest, salt and pepper. (10 min)
11. Meanwhile, sear the scallops for 1 minute on each side in a hot pan with butter until a nice crust forms, then season with salt and pepper. (2 min)
12. Reduce the heat under the soup to just below a simmer and gently cook the haddock and langoustines in it for about 3 minutes. At the end, add the cooked mussels and prawns just to warm through. (3 min)
13. Divide the potatoes, fish, shellfish, langoustines and scallops between deep bowls, then ladle over the hot soup. Sprinkle with parsley and serve with bread and the rouille.

Published 2026-10-08

https://fridge.menu/en/r/bouillabaisse-581tjkal

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