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

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  • 1 small Onion sliced as thinly as possible

  • 1 stick Celery sliced thinly

  • 1 Leek sliced thinly

  • 2 tablespoons Tomato paste

  • 2 L to 3 L fish stock

  • sea salt

  • Seafood squid, scallops, mussels,prawns - whatever you have

  • toasted sourdough bread or crusty bread

  • gruyere cheese for melting over the bread

  • of chervil or parsley for garnish

  • Soup base

  • 3 Whole Rock fish like ocean perch small size, cut into large pieces

  • 6 Cloves Garlic sliced

  • 0.5 Leek sliced

  • 3 Bay leaves

  • 6 Tomatoes chopped roughly

  • 3 Pinches of Saffron

  • 1 sliced carrot

  • 1 stick Celery sliced

  • 1 cup chopped Fennel

  • 1.5 tablespoons fennel seeds

  • 1 cup Extra Virgin Olive Oil

  • 0.5 cup Pernod

  • cracked Pepper

  • 2 zest oranges

  • 1 Stalk Parsley bunch


  • 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.

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