Main content


Bouillabaisse came from very humble beginnings but nowadays, this hardy seafood soup is served in the top restaurants in the world.

... Read more.


  • Soup base


  • 1.

    Marinate all the ingredients for the base overnight or up to two days.

  • 2.

    Sauté all the base ingredients in a large pan with a touch of oil for a few minutes.

  • 3.

    Add the tomato paste and cook for two minutes.

  • 4.

    Add the fish stock bring to the boil and simmer for one to one-and-a-half hours.

  • 5.

    Blend, then pass through a strainer, add salt to taste.

  • 6.

    Pour into another pot with the celery, leek & onion and bring to the boil, then turn down to a simmer and add the seafood (mussels then prawns and fish). This should take about two minutes.

  • 7.

    Pour into an extra hot bowl that has some thinly sliced squid in it, a scallop and possibly an oyster or half a scampi.

  • 8.

    Top with some toasted sourdough topped with gruyere cheese and grilled.

  • 9.

    Garnish with chervil and cracked pepper.

  • 10.

    Note: Bouillabaisse is traditionally served with a rouille, which is a French mayonnaise made from a base of cooked potatoes, saffron, capsicum, garlic & onion.

» Metric Converter

» Top Wine Matches For This Recipe

Andrew Graham

Shiraz, Cabernet Sauvignon and Merlot are the best wines to pair with Bouillabaisse.


Sign Out

Click to Rate

Join the Conversation

Please note, LifeStyle cannot respond to all comments posted in our comments feed. If you have a comment or query you would like LifeStyle to respond to, please use our feedback form.

3 3 3 3 3
Average Rating
0 comments • 4 ratings