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Bouillabaisse Basque


Gluten free, dairy free

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Rate this recipe 3/5 (136 Votes)
Bouillabaisse Basque 1 Picture


  • 900g mixed or white fish if more easily available (fresh or frozen)
  • 150ml olive oil
  • 2-3 medium onions
  • finely sliced
  • 2 sticks celery
  • chopped
  • 225g tomatoes
  • either tinned chopped or fresh and skinned and sliced
  • 2 garlic cloves
  • crushed
  • 1 bay leaf
  • 1 sprig fresh thyme
  • 1/2 small bunch fresh parsley
  • chopped
  • Salt and Black Pepper
  • Pinch saffron fronds dissolved in 1 tbsp water
  • 1/4 tsp cayenne pepper
  • Water for covering


servings 3
Level of difficulty Average
Preparation time 25mins
Cooking time 15mins
Cost Average budget


Step 1

If using white fish, either clean, fillet and skin if fresh or poach in boiling water if frozen following instructions. Poaching should take up to 15/20 minutes if using cold water. Once the fish is prepared, cut into large, think pieces. If using shellfish, remove these from their shells

Step 2

Heat the oil and cook the onion and celery on a gentle heat, covering for 5 minutes. Once translucent, add all the remaining ingredients together with the fish and add water until covered. Bring the soup mixture to the boil.

Step 3

Cover and lower the heat. Cook gently on a low heat for 5 minutes. If you are using shellfish, after 5 minutes add the shellfish and cook for a further 5 minutes.

Step 4

Remove the fish soup from the heat and taste. Add lemon juice, salt and black pepper as required. You can also add paprika.

The Bouillabaisse is from the Basque region.

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Bouillabaisse Basque Bouillabaisse