Authentic French Bouillabaisse With Prawns: Full Recipe

Bouillabaisse is a traditional fish stew that originated in the coastal region of Provence, France. It is believed to have originated as a way for fishermen to use up the catch of the day that was not suitable for sale. They would throw all the fish, along with vegetables and herbs, into a pot and simmer it to make a hearty and flavorful stew. The dish has since evolved and is now a delicacy that is often served with Rouille, a garlicky mayonnaise-like sauce, and crusty bread. Today, the dish is considered a symbol of Mediterranean coastal cuisine and is enjoyed by people all over the world.

Is Bouillabaisse a Main Dish?

Bouillabaisse is traditionally served as a main dish, not a starter. In Marseille and across Provence, it’s considered a full meal thanks to its rich saffron broth, hearty vegetables, and generous mix of fish and seafood. Classic bouillabaisse is often served in two courses—first the aromatic broth with rouille‑topped bread, followed by the cooked fish—making it a satisfying centerpiece for lunch or dinner. This helps readers understand that your Bouillabaisse with Prawns recipe is meant to be enjoyed as a complete, comforting main course.

How to Make Traditional Bouillabaisse With Prawns

First, make the broth...

3 Servings

30 Minutes

French Cuisine / Mediterranean Coastal Cuisine

Ingredients

20ml olive oil
1 head fennel diced
1 onion peel diced
1 leek clean, peel, and diced
2 large oxheart tomato seedless, peel
5 garlic cloves peeled
1 orange zested
1 pinch saffron
1/2 hot chili seedless
300ml dry sparkling wine
500ml fish stock
½ bunch of chives, finely chopped
4 sprigs of Tarragon, leaves only
500g black mussels cleaned alive (closed)
6 large king prawns
1 large calamari cleaned and scored cut in square
500g diamond clams cloudy bay
200g flathead, diced

Instructions

Use a large pan. On medium heat, sauté tomato, onion, fennel, leek, garlic, orange zest, saffron, and chilli for 10 minutes, or until tender.
To cook off the alcohol, turn up the heat, deglaze* with dry sparkling wine, and simmer for a further 10 minutes. Bring to a boil after adding fish stock.
Cook for 5 minutes after adding the mussels, prawns, calamari, and clams.
Take the pan off the heat, add the fish, tarragon, and chives, and let everything sit for a few minutes before serving.

*Deglazing is a culinary method that includes adding liquid to a pan (skillet) to dissolve food particles stuck to the bottom from searing or boiling (such as stock or wine).

🕮 Suggested Read: How to deglaze a pan.

👨‍🍳 Chef’s Tip

For the richest flavor, simmer the broth a little longer than you think you need to. Bouillabaisse reaches its signature depth when the saffron, fennel, and seafood have time to meld. If you’re using prawns, add them toward the end so they stay tender and perfectly cooked.

Next, make the rouille...

Rouille (pronounced rü-ē) is a garlicky mayonnaise-like sauce.

Ingredients

100ml extra light olive oil
1 garlic clove
Pinch Cajun
2 saffron threads
Squeeze lemon
1 egg, cold
1 potato that is peeled, boiled, and mashed
salt and pepper

Instructions

Combine olive oil, garlic, cajun, lemon, and egg in a stick blender and blend everything at high speed until it emulsifies. Do this all at once to avoid splitting. Wait until it sets. Use a fork to fold in the boiled potato and season.

Where to eat the best Bouillabaisse

Marseille still holds the reputation for the most authentic, purist versions. The dish is most closely associated with Marseille, where traditional bouillabaisse originated as a fisherman’s stew made from the day’s unsold catch.

Tell us where YOU had your best ever Bouillabaisse!?

Comments