Easy Bouillabaisse
A bountiful Provençal seafood stew — fish, lobster, shrimp, clams, mussels, and scallops simmered together in a saffron-scented tomato and fennel broth. Restaurant-worthy, made approachable.
For the Broth
- 4 tablespoons olive oil
- 1 cup diced onion
- 1 fennel bulb, trimmed and chopped
- ¾ cup diced celery
- ½ cup diced carrots
- 1 cup diced red potatoes
- 4 cloves garlic, minced
- 2½ cups diced fresh tomatoes, peeled
- 1 bay leaf
- ½ teaspoon saffron threads
- 3 thyme sprigs
- 4 cups fish or seafood stock
For the Seafood
- 1¼ pounds chopped boneless fish (such as cod, halibut, red snapper, or sea bass), cut into 2-inch pieces
- 2 to 3 small lobster tails (about 4 oz each, halved)
- 15 shrimp
- ¾ pound clams
- ½ pound mussels
- 6 sea scallops
- Heat the olive oil in a large Dutch oven over medium-high heat. Add the onion, celery, carrot, potato, and fennel, and cook for 8 minutes, stirring occasionally, until the vegetables have softened and the onion has turned translucent — this base of slowly softened vegetables is what gives the finished broth its depth, so don't rush past it.
- Stir in the garlic, chopped tomatoes, bay leaf, thyme, and saffron threads, and continue cooking for 8 minutes, stirring frequently so nothing sticks or scorches. The saffron will slowly bloom into the vegetables, releasing its distinctive golden colour and aroma as it cooks. Pour in the fish or seafood stock and bring everything to a moderate boil, letting it cook until the broth thickens slightly and the potatoes are nearly tender.
- Add the fish pieces to the pot, then reduce the heat and let everything simmer gently for 2 minutes to give the fish a head start, since it takes a little longer to cook through than the shellfish. Add the lobster, shrimp, clams, mussels, and scallops, and simmer uncovered for about 5 minutes or longer, just until everything is fully cooked — the clams and mussels should have opened, the shrimp and scallops opaque throughout. Taste and adjust the seasoning with salt and black pepper as needed before serving.
Chef's Note: True bouillabaisse from Marseille is often a labour-intensive, multi-day affair built on a fish fumet made from scratch — this version trades that depth of process for genuine convenience without losing the soul of the dish, leaning on good-quality store-bought stock and a generous mix of fresh seafood to do the heavy lifting. The saffron is non-negotiable here; it's what gives the broth its signature golden hue and distinctive aroma, and there's really no substitute for it.
Have all your seafood prepped, cleaned, and ready to go before you start cooking the broth, since the final simmer moves quickly once everything goes into the pot. Discard any clams or mussels that don't open after cooking — they weren't alive going in, and shouldn't be eaten. Serve this with plenty of crusty bread for soaking up the broth, and a simple rouille or garlic aioli on the side if you want to lean into the full Provençal experience.
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