Easy Seafood Bouillabaisse with Mediterranean Vegetables

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Easy Seafood Bouillabaisse with Mediterranean Vegetables

by Susanne Despature

Bouillabaisse is a Provençal  seafood soup that comprises of various seafoods and delicious broth. The versatile recipe of Bouillabaisse makes it an excellent course especially when you need to serve a large group of guests.

Cuisine : Mediterranean Course : Main Skill Level : Novice
Prep : 15 mins Cook : 20 mins Ready in : 35 mins Serves : 4


  • 8 Prawns (peeled, intestine removed)
  • 4 Scallops
  • 2 tbsp Olive Oil
  • 1 stalk of Celery (diced 5x5mm)
  • 1 Small Fennel Bulb (diced 5x5mm)
  • ½ Red Bell Pepper (diced 5x5mm)
  • ½ Yellow Bell Pepper (diced 5x5mm)
  • 1 Small Onion (diced 5x5mm)
  • 2 cloves of Garlic (chopped)
  • 1 Ripe Tomato (peeled and diced)
  • 500ml Fish Stock
  • 3-4 pinches of Saffron
  • 2-3 sprigs of Spring Onion (chopped)
  • Pernod
  • Salt, Pepper, Dill


  1. In a medium size pan, heat olive oil, then add all the vegetables except tomato. Sweat for 2-3 minutes on medium heat, add saffron threads and fish stock and bring to a boil. Let simmer for 10 minutes.
  2. Poach prawns and scallops carefully for 2-3 minutes, don’t overcook the seafood! Season to taste with salt, pepper and some drops of Pernod (Anis liquor from Southern France).
  3. Divide tomato cubes in 4 soup bowls, then top with prawns and scallop and ladle soup into bowl, dividing vegetables equally.
  4. Garnish with dill and serve with croutons and Rouille (southern mayonnaise, made with olive oil, garlic and saffron)
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