Bouillabaisse-Style Soup with Fish and Shellfish

Name: Bouillabaisse-Style Soup with Fish and Shellfish
Prep time: 25 min
Cook time: 30 min
Total time: 55 min
Yield: 4 to 6 servings
Cuisine: French-inspired
Ingredients: 3 tbsp olive oil; 1 whole medium onion, diced; 3 whole garlic cloves, minced; 3 whole ripe tomatoes, chopped; 1 whole red bell pepper, diced; 1 l fish stock; 1/2 tsp saffron threads; 1 tsp finely grated orange zest; 2 whole bay leaves; 400 g firm white fish, cut into chunks; 300 g raw peeled prawns; 500 g live mussels, cleaned; to taste salt and black pepper; 2 tbsp chopped parsley

Tomato and saffron fish broth with fish, prawns, mussels and orange zest.

By Hez ArslanUpdated October 2, 2026

Total 55 minMakes 4 to 6 servings

Jump to Recipe

This bouillabaisse-style seafood soup simmers fish stock with tomato, saffron, orange zest and vegetables, then cooks fish, prawns and mussels gently in the broth. The source calls for a long seafood cook; add seafood in stages instead, since prawns and fish cook quickly. Discard mussels that remain closed after cooking, and serve the broth with bread. Keep fish and prawns chilled. Scrub mussels; discard cracked ones or any open ones that do not close when tapped. Heat oil in a large pot. Cook onion and pepper 5 minutes. Add garlic, tomatoes, saffron, orange zest and bay leaves; cook 3 minutes. Add fish stock and simmer gently 15 minutes. Remove bay leaves if desired. Add mussels and fish chunks, cover and simmer 4 to 5 minutes until mussels open and fish turns opaque.

Bouillabaisse-Style Soup with Fish and Shellfish

How to tell when it is ready

Season broth with salt and pepper, scatter parsley and serve hot.

Tips

Keep fish and prawns chilled.
Heat oil in a large pot.
Add fish stock and simmer gently 15 minutes.
Add mussels and fish chunks, cover and simmer 4 to 5 minutes until mussels open and fish turns opaque.

Troubleshooting

If broth is too salty, dilute with hot water.
If seafood turns tough, shorten its cooking time next time.

Substitutions

Use another firm fish.
Use extra prawns if mussels are unavailable.

Variations

Add a pinch of chilli flakes.
Use fennel in the broth.

Serving suggestions

Serve with crusty bread.
Offer garlic toast.
Add lemon wedges.
Serve with a green salad.

Make ahead

Prepare components ahead and store safely. Refrigerate seafood and broth promptly for up to 1 day. Reheat gently until steaming; avoid repeated reheating.

Storage

Refrigerate seafood and broth promptly for up to 1 day. Reheat gently until steaming; avoid repeated reheating.

Food safety

Keep seafood chilled. Cook fish to 63°C (145°F) or until opaque; prawns until firm and opaque; discard mussels that remain closed.

Frequently asked questions

Can I make the broth ahead?

Yes. Prepare and refrigerate the broth for a day, then add the seafood just before serving.

How should I store seafood bouillabaisse-style soup?

Refrigerate seafood and broth promptly for up to 1 day. Reheat gently until steaming; avoid repeated reheating.

Serve with crusty bread. Refrigerate seafood and broth promptly for up to 1 day. Reheat gently until steaming; avoid repeated reheating.

About the author

Hez Arslan

Hez Arslan owns feastdelights.com and also writes practical recipes for everyday home cooking, from familiar Ukrainian dishes to meals inspired by kitchens around the world. His clear, step-by-step guidance helps home cooks approach each recipe with confidence.

Bouillabaisse-Style Soup with Fish and Shellfish