Provencal bouillabaisse soup

  • Preparation 55 min
  • Cooking 50 min
  • Servings 6
  • Freezing Absolutely



  • 10 cups fish broth from the market, smoking hot
  • 1 tablespoon safran
  • 1 bay leave
  • 1/4 cup olive oil
  • 4 garlic cloves, finely chopped
  • 2 cups white potatoes, peeled and diced
  • 2 celery sticks, sliced
  • 2 leeks, white part only, finely sliced
  • 1 big fennel bulb, cut in 4 and heart removed, sliced (keep leaves for decorating)
  • 1/2 yellow onion, finely chopped
  • 1/4 cup pastis (Pernod)
  • 2 tablespoons tomato paste
  • Juice and zeste from 1/2 orange
  • 2 thyme sprigs
  • 500g white fish mix (haddock/cod/tilapia), cut in big chunks
  • 400g huge raw shrimps, peeled and tailed removed, size 16-20
  • 3 big tomatoes seeded, cut in big cubes
  • 2 lb fresh mussels, cleaned
  • 1/2 cup water
  • 1/4 cup white wine
  • Salt and ground pepper



  • Pour the fish broth in a big bowl then add safran and bay leave. Stir and set aside.
  • In a big pan at medium heat, add olive oil followed by garlic, potatoes, celery, leeks, fennel and onion. Generously season with salt and pepper then stir well. Cook for 8 minutes, while stirring often, to caramelize the vegetables. Add oil if needed.
  • Add the pastis and tomato paste then stir well. Continue cooking for 2 minutes.
  • Add the fish broth, juice and orange zest, thyme, season with salt and pepper then stir well. Bring to a boil, reduce at low heat and cover. Let simmer for 30 minutes while stirring from times to times.
  • Add the fish and shrimps then stir. Cook for 3-4 minutes until the fish is cooked! Remove from heat and add the tomatoes.
  • In a big skillet at medium-high heat, add the mussels with the water and wine. Season with salt and pepper, stir then cook for about 5 minutes or until all mussels are opened! Drain off juice. Split soup into bowl, place some mussels on top then garnish with fennel leaves!