Name: Classic Bouillabaisse (French Seafood Stew) With Rouille
Cook time: 1¼ hr
Total time: 1 hour 30 minutes
Yield: 6–8 servings
Ingredients: 1 baguette, sliced ½” thick (12–16 slices); 3 Tbsp. extra-virgin olive oil; 1 garlic clove, halved; ½ cup extra-virgin olive oil; 2 large tomatoes, peeled, coarsely chopped; 1 large onion, chopped; 4 garlic cloves, finely chopped; 1 Turkish or ½ California bay leaf; 1 lb. Yukon Gold potatoes, peeled, cut into ½" pieces; ⅓ cup finely chopped fennel fronds; 1 Tbsp. plus 1½ tsp. Diamond Crystal or 2¾ tsp. Morton kosher salt; ½ tsp. freshly ground black pepper; ¼ tsp. crumbled saffron threads; 8 cups Fish Stock or store-bought fish broth; 3 lb. white fish fillets (such as monkfish, turbot, red snapper, striped bass, porgy, grouper, and/or cod), cut into 2" pieces; 1 lb. cockles or small hard-shelled clams, scrubbed; 1 lb. large shell-on shrimp; 1 lb. lobster meat, cut into 2" pieces; 1 lb. mussels, scrubbed, debeardedRouille (for serving); Rouille

Gourmet's Bouillabaise seafood stew recipe in a bowl with a spoon served with sliced baguette.

Photo by Isa Zapata, Prop Styling by Stephanie De Luca, Food Styling by Yekaterina Boystova

A traditional Provençal seafood stew, bouillabaisse started out as a humble fishermen’s dinner. Today it’s considered a culinary classic, usually showcasing a veritable boatload of fish and shellfish. This bouillabaisse recipe from Gourmet magazine features a fragrant saffron-infused broth, garlicky rouille (think of it like a red pepper mayonnaise), and toasted baguette for an authentic, comforting, elegant dinner that’ll make you think you took the boat out to Marseille.

This version of the traditional French dish is inspired by the one served at Guillaume Sorrieu’s L’Épuisette, which was forced to close in 2024. As with many classics, the “right” way to make bouillabaisse is the subject of heated debate, but this dish truly lends itself to improvisation. Sorrieu, for example, served his in two courses: broth first, then the fish.

Tips for making bouillabaisse

What kind of fish is best for bouillabaisse?
You can use any firm, non-oily white fish, such as cod, sea bass, grouper, hake, mullet, or halibut. Add in some shellfish too, such as clams and mussels (unless you’re allergic), and splurge on squid, lobster, or whatever looks great to you at the market. Ask your fishmonger for recommendations and feel free to go off-book.

Do I have to use the saffron?
We get it, saffron is an expensive spice, and you don’t use a lot of it here. It does impart a distinct flavor (earthy, resinous) that can’t be duplicated. It also imparts a golden color that some cooks might substitute with turmeric, but we wouldn’t recommend it. However, it is not essential to the recipe’s success, and you can still make great fish stew without it.

Can I make it ahead?
You can prepare the broth up to 3 days in advance and the rouille up to 2 days; refrigerate both separately. You can then reheat the broth and keep it on low for a few hours. Add the fish and shellfish just before serving—seafood doesn’t hold well, and items like clams and mussels can turn rubbery if overcooked.