Easy Bouillabaisse


A french version of a delicious fish soup, but then a very easy bouillabaisse. No trouble with fish bones, but just use fish stock instead to make it easy!

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Easy bouillabaisse
Veronique van Ohmydish

Made by Véronique

Published at 2015-12-01, this recipe is for 6 people and takes 50 minutes.

Founder of Ohmydish (established 2014). Would happily spend her entire day in the kitchen. Previously worked in the hospitality industry as an independent chef and is ready and willing to help you gain confidence in the kitchen. With her easy-to-follow recipes, helpful tips, and cooking knowledge, you will be making the very tastiest dishes yourself in no time! Véronique's recipes are intended for everyone, from beginners to advanced home cooks.

Updated at: 17-03-2021

50 minutes 6 people Lunch
Easy bouillabaisse


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  • 500 gram mixed fish pieces (we've used salmon, cod, tuna and pangasius)
  • 12 prawns (2 per person, or more if you like)
  • 200 ml dry white wine
  • 1 litre fish stock (store-bought or make your own)
  • 1 onion
  • 2 large garlic cloves
  • 1 leek
  • half a celery root
  • about 4 celery stalks
  • half a large carrot (or one small carrot of course)
  • 1 fennel bulb
  • butter
  • 3 tablespoons tomato paste
  • 1 can of tomatoes (400 gram)
  • 2 sprigs of thyme
  • 1 sprig of rosemary
  • pepper and salt to taste
Easy bouillabaisse ingredients
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Kitchen equipment

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  • cutting board & chef's knife
  • large pan with a lid
  • colander
  • extra pan and strainer with a ladle
  • paring knife

Easy Bouillabaisse

50 minutes 6 people Lunch

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Preparation -- 40 minutes

tip: using fish stock instead of fish bones, like in the classic bouillabaisse makes this an easy version of a bouillabaisse. It is of course as delicious as a classic version! 

Peel and chop up the onion, garlic, fennel bulb, celery stalks, celery root, carrot and leek. Add them all to a colander and rinse them with cold water to get rid of any sand.

Heat about a tablespoon of butter in a large pan and saute the chopped veggies on medium-high heat for about 5 minutes. Add the tomato paste and saute a few minutes more.

Pour in the white wine and let it cook for about 5 minutes, or until the liquid has reduced by half. Pour in the canned tomatoes, fish stock, thyme and rosemary. Bring to a boil and close the lid. Let it simmer on low heat for at least half an hour.

Now you can choose to strain the soup immediately to get rid of the vegetables or wait a bit longer so the taste of the veggies will get absorbed some more into the liquid. You can also refrigerate overnight if you like, but that's not necessary.

If you bought prawns that still have their intestinal tract, you have to get rid of them. The easiest way to do this, is by cutting lengthwise over the shrimp with a sharp paring knife and then remove the intestinal tract with the tip of your paring knife.  

Easy bouillabaisse
Easy bouillabaisse

Finishing the easy bouillabaisse -- 10 minutes

After you've strained the soup, add in the fish pieces and prawns. Bring the soup to a boil and season with pepper and salt.

Check if the pieces of fish and prawns are done and then serve the soup, make sure there are 2 prawns in every bowl. Equally, divide the pieces of fish to be fair for everyone.

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