Modern Coastal Bouillabaisse
A vibrant, aromatic seafood soup brimming with mussels, prawns, and tender white fish simmered in a fragrant tomato and herb broth. Light yet deeply flavourful, this is perfect for effortless entertaining or a comforting weekend meal.
How long will it take?
40 minutes
What’s the serving size?
Serves 4
What do I need?
- 2 tbsp olive oil
- 1 brown onion, finely sliced
- 1 small fennel bulb, thinly sliced
- 1 red capsicum, diced
- 2 garlic cloves, minced
- 1 tsp smoked paprika
- ½ tsp chilli flakes, optional
- 1 tbsp tomato paste
- ½ cup dry white wine
- 400 g crushed tomatoes
- 3 cups fish stock
- Salt, to taste
- Freshly ground black pepper to taste
- 300 g firm white fish fillets, cut into chunks
- 500 g mussels
- 300 g green prawns, peeled (tails on optional)
To Serve
- Fresh parsley
- Toasted baguette or garlic bread
How do I make it?
- Heat olive oil in a large pot over medium heat.
- Add the onion, fennel, and capsicum and sauté for 5–7 minutes until softened.
- Stir in the garlic, smoked paprika, and chilli flakes; cook for 30 seconds until fragrant.
- Add the tomato paste and cook 1 minute more to caramelise slightly.
- Pour in the white wine and let it simmer for 1–2 minutes.
- Add the crushed tomatoes and fish stock.
- Season with salt and pepper.
- Bring to a gentle simmer, then cook for 10 minutes to deepen the flavour.
- Add the fish chunks first and cook for 2–3 minutes.
- Add the mussels and cover the pot; cook until they open (about 4 minutes).
- Add the prawns last and cook 2–3 minutes until pink and opaque.
- Discard any mussels that remain closed.
- Ladle the soup into wide bowls. Garnish with chopped parsley and serve with toasted baguette or garlic bread.
TOP TIPS
- Add saffron threads to the broth for a more traditional bouillabaisse profile.
- For extra richness, swirl in a spoonful of rouille (see recipe below)
