Your Ultimate Foodie Marketplace


Your Ultimate Foodie

My Cart0

There are 0 item(s) in your cart
Subtotal: $0.00


A tasty French fish stew.



No ratings yet
Prep Time 15 mins
Cook Time 12 mins
Total Time 27 mins
Course Dinner, Entree, Main Course
Cuisine French
Servings 4 servings


  • 1 kg fresh fish (snapper, conger eel, monkfish, greater weever, squid, megrim, red scorpion fish, etc.)
  • 100 g shrimps or prawns
  • Crayfish (1 per person)
  • 500 g mussels
  • 8 clams
  • 1 leek
  • 1 onion
  • 100 ml olive oil
  • 5 very ripe tomatoes
  • 3 cloves garlic
  • 1 bay leaf
  • a few sprigs of fresh fennel
  • 1 sprig of thyme
  • 1 sprig of parsley
  • 1 strip of orange peel
  • 1 tsp saffron threads
  • salt
  • black pepper
  • 1200 ml water
  • Slices of crusty bread (to serve with the stew)


  • Prepare the fish and seafood. Gut the larger fish and cut into pieces. The small rock fish can be used whole, but it is a good idea to gut them.
  • Heat half the oil in a saucepan and sauté the previously peeled and finely sliced leek, onion and garlic until golden. Add the peeled and chopped tomatoes, herbs and spices and leave to simmer over a low heat for 10 minutes, stirring occasionally.
  • Add the prawns or shrimps and crayfish, sauté quickly.
  • Incorporate the rest of the fish along with the cleaned mussels and clams, (leave the largest pieces of fish until the end).
  • Season to taste, add the rest of the oil and the saffron and cover with hot water.
  • Cook for 10-15 minutes, add the remaining fish and leave to cook for 10 minutes.
  • Serve with toasted crusty bread rubbed with garlic.
Keyword Bouillabaisse, Fish stew, Stew
Tried this recipe?Let us know how it was!

Related News

French Macarons-2
Desserts & Sweet Treats

French Macarons

These incredible French macarons are the most dainty, delicate, and delicious cookies that will float right into your mouth and disappear.

Read More »

Leave Your Comment