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Bouillabaisse my way for #MediterraneanMonday. This is a fish soup that comes from the southern region of France, more specifically Marseille and it was usually made by fishermen. I know this isn’t 100% traditional, because I did add my Nadia twist to it, but it is equally as delicious as the OG one. If you are a fan of fish soups, check out my Cioppino recipe!

Why You’ll Love Bouillabaisse

This soup is extremely flavorful!! The saffron adds the best and super rich taste. It is delicious, hearty, and versatile. You can use any seafood you want. So you can play around with your favorite seafoods and add your twist.

Substitutions

If you aren’t a fan of some of the seafood in this recipe, you can substitute for your favorite. You can substitute the chives and top with your favorite herbs.

Bouillabaisse

By Nadia Aidi
Bouillabaisse my way for #MediterraneanMonday. This is a fish soup that comes from the southern region of France, more specifically Marseille and it was usually made by fishermen. I know this isn't 100% traditional, because I did add my Nadia twist to it, but it is equally as delicious as the OG one.

Ingredients 

  • 1 onion, minced
  • 2 shallots, minced
  • 1 leek, minced
  • ½ cup olive oil, Whole Foods Italian
  • 2 tbsp tomato paste
  • ½ tbsp harissa seasoning
  • 1 orange, zest
  • 2 tbsp miso paste
  • 8 tomatoes on the vine, cubed
  • 4 garlic cloves, thinly sliced
  • ½ tsp saffron
  • 1 tbsp fresh tarragon
  • 1 fennel bulb, shaved
  • 1 cup white wine
  • 4 oz rockfish, cubed
  • 8 squid tubes, sliced into rings
  • 12 oz halibut, remove skin yourself
  • 2 lobster tails, shell removed, and each tail halved
  • 1 lb black mussels, washed and beard removed
  • 8 scallops
  • 1 lb pink shrimp
  • Chives to taste
  • Parsley to taste
  • 2 tsp fresh thyme

Seafood Stock

  • Shrimp shells
  • ¾ cup clam juice
  • 2 tbsp black peppercorns
  • Lobster shells
  • ½ cup white wine
  • Leek greens
  • Fennel Stalks
  • 2 celery ribs
  • 2 bay leafs
  • Salt and pepper to taste
  • 12 cups water

Directions 

  • Preheat a pan with a bit of olive oil. Add in shrimp and lobster shells. Add pepper. Deglaze with white wine. Add in the veggies, salt, clam juice, water and simmer. Cook covered for 30-45 min. Strain
  • Preheat a pan on med for 2 min, add in olive oil and your onion, leek and shallots. Sautee for 3 minutes
  • Add in leeks, orange zest, garlic, tomato paste, tomatoes saffron, harissa and miso. Sautee 3 minutes
  • Add in seafood stock & cubed fish. Simmer, lower heat & cook covered for 30 minutes
  • Place a strainer and poach the squid for 2 min and the lobster for 1.5 minutes
  • Sear your halibut, scallops and shrimp until nice and golden. Deglaze that pan with broth and add back to pan
  • Add in mussels to boiling sauce with tarragon, thyme and parsley
  • Arrange seafood onto the bowls with the sauce, add black pepper, chives & bread

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

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