Traditional Marseille Bouillabaisse with Rockfish and Rouille

One clear instruction at a time, with the full ingredient list and tips nearby.

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Heat the olive oil in a large pot over medium heat. Add the chopped onion, minced garlic, and sliced leek, cooking until soft and fragrant, about 5 minutes.

Ingredients quick view

2 pounds mixed Mediterranean rockfish, cleaned and cut into large pieces (such as scorpionfish, conger eel, red mullet, or monkfish)

1 onion, chopped

2 cloves garlic, minced

1 small fennel bulb, sliced

2 tomatoes, diced

4 cups fish stock

1 orange, zest only

1 teaspoon saffron threads

2 medium waxy potatoes, peeled and cut into thick slices

1 bay leaf

1/4 cup olive oil

Salt to taste

Black pepper to taste

Rouille for serving

Tips quick view

For a deeper flavor, let the Bouillabaisse simmer longer before adding the fish.

Make sure to use fresh fish for the best texture and taste.

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