French Bouillabaisse Recipe

Bouillabaisse is a classic French Provencal seafood stew that originated in the port cities of Marseille and Toulon. The classic recipe features a mix of Mediterranean seafood, including mussels, cod, octopus, and rockfish, cooked in a flavorful tomato broth. This simple yet flavorful dish has been enjoyed by generations of French families and is still enjoyed across the country. Here is a simple recipe for making your own French Bouillabaisse at home.


  • 1/4 cup olive oil
  • 3 onions, chopped
  • 4 cloves garlic, minced
  • 2 pounds mussels, scrubbed and de-bearded
  • 1 can (14.5 ounces) diced tomatoes
  • 2 cups dry white wine
  • 2 cups fish or vegetable broth
  • 1 teaspoon dried thyme
  • 1 teaspoon dried oregano
  • 1 teaspoon saffron threads, crushed
  • 2 bay leaves
  • 1 pound cod fillet, cut into 1-inch pieces
  • 1 pound octopus, cut into 1-inch pieces
  • 1 pound rockfish, cut into 1-inch pieces
  • Salt and pepper to taste


  1. In a large pot or Dutch oven, heat the olive oil over medium heat. Add the onion and garlic and cook until softened, about 7 minutes. Add the mussels and cook for 3 minutes, stirring occasionally.
  2. Add the diced tomatoes and cook for 5 minutes, stirring occasionally. Add the white wine, broth, thyme, oregano, saffron threads, and bay leaves and bring to a boil.
  3. Add the cod, octopus, and rockfish and reduce the heat to medium-low. Simmer, covered, until the seafood is cooked through, about 10 minutes.
  4. Season with salt and pepper to taste. Remove the bay leaves and serve hot.

This classic French Bouillabaisse is a flavorful and simple seafood stew that the whole family will love. Serve it with a side of crusty French bread and a glass of white wine for a truly special dinner. Bon appetit!]