Bouillabaisse (Provençal Fish Soup)
A golden saffron and fennel broth packed with chunks of white fish, mussels and prawns, the great fish soup of the south of France.
- Time1 hr
- LevelMedium
- Costabout £6.00 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Estimated nutrition per serving
- 634kcal
- 41.5gcarbs
- 14.1gof which sugars
- 21.9gfat
- 5.2gsaturates
- 67.4gprotein
- 7.3gfibre
- 2.5gsalt
A rough estimate worked out from the ingredients, for the serving size above. It is a guide only and not medical advice. If you count carbs or manage diabetes, check with your own tools and your care team.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Heat the oil in a large wide pan over a medium heat. Cook the onion and fennel for 10 minutes, stirring now and then, until soft.
10 min - 2
Add the garlic, tomato purée, chopped tomatoes, orange zest, saffron and bay leaves. Cook for 5 minutes until thick and fragrant.
5 min - 3
Add the potatoes, water and crumbled stock cubes. Bring to the boil, then simmer for 12 to 15 minutes until the potatoes are almost tender.
14 min - 4
Stir in the Pernod, then lay the chunks of fish on top. Cover and cook gently for 4 minutes. Do not stir hard or the fish will break up.
4 min - 5
Add the mussels and prawns, cover and cook for 4 minutes more, until the mussel shells have opened and the prawns are pink. Throw away any mussels that stay shut.
4 min - 6
Fish out the bay leaves and orange zest, scatter over the parsley and ladle into deep bowls.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.
