Bouillabaisse
An authentic non-vegetarian recipe from Puducherry, India
Cook Time
75 mins
Servings
4 servings
Difficulty
HardCategory
Non-VegetarianIngredients
For 4 servings
500g Mixed firm fish fillets (snapper, sea bass, or kingfish)
200g Prawns (shell-on)
200g Mussels or clams
2medium Onion
3large Tomatoes
6piece Garlic cloves
1small Fennel bulb
2piece Celery stalks
4tbsp Olive oil
150ml Dry white wine
800ml Fish stock or water
0.5tsp Saffron strands
2piece Bay leaves
3piece Thyme sprigs
1tsp Orange zest
0.25tsp Turmeric powder
0.5tsp Red chilli flakes
1.5tsp Salt
0.5tsp Black pepper
3tbsp Fresh parsley
4slice Crusty bread or baguette
21 ingredients needed
💡 Pro Tip: Gather all ingredients before you start cooking for a smooth preparation process.
Cooking Instructions
Follow these step-by-step instructions to prepare this authentic dish
Soak saffron strands in 3 tablespoons of warm water for 15 minutes.
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Clean and prepare the seafood: cut fish into large chunks, peel and devein the prawns (leaving tails on), and scrub the mussels/clams clean, discarding any that are open.
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Heat olive oil in a large, heavy-bottomed pot over medium heat. Add sliced onions, sliced fennel, and chopped celery. Sauté for 8–10 minutes until softened and lightly golden.
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Add minced garlic and cook for 1 minute. Add red chilli flakes and turmeric powder.
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Add chopped tomatoes and cook for 5–6 minutes until they break down into a thick sauce.
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Pour in the white wine and let it simmer for 3 minutes to cook off the alcohol.
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Add fish stock, saffron with its soaking water, bay leaves, thyme, and orange zest. Bring to a boil, then reduce heat and simmer for 20 minutes to develop the broth.
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Season the broth with salt and black pepper. Taste and adjust.
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Add the firm fish chunks first and cook for 5 minutes. Then add the prawns and mussels/clams.
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Cover and cook for 5–7 minutes until the prawns are pink, the fish is cooked through, and the mussels/clams have opened. Discard any mussels that haven't opened.
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Ladle into deep bowls, ensuring each serving has a mix of seafood. Garnish with fresh parsley.
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Serve with toasted crusty bread or baguette slices for dipping into the fragrant broth.
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Chef's Tips
Puducherry's bouillabaisse reflects its French colonial heritage — the saffron-fennel broth is the soul of the dish; don't skip either ingredient.
Add the seafood in stages based on cooking time — firm fish first, then prawns, then mussels last; this prevents overcooking.
The broth should be simmered long enough to develop depth before adding the seafood — at least 20 minutes.
Rouille (a garlic-saffron mayonnaise) is the classic accompaniment; spread it on the bread before dipping into the broth.
About This Dish
Bouillabaisse is a traditional non-vegetarian dish from Puducherry, India. This authentic recipe provides exact measurements for cooking 4 servings.
- Puducherry's bouillabaisse reflects its French colonial heritage — the saffron-fennel broth is the soul of the dish; don't skip either ingredient. - Add the seafood in stages based on cooking time — firm fish first, then prawns, then mussels last; this prevents overcooking. - The broth should be simmered long enough to develop depth before adding the seafood — at least 20 minutes. - Rouille (a garlic-saffron mayonnaise) is the classic accompaniment; spread it on the bread before dipping into the broth.
Category
Non-Vegetarian
Cook Time
75 mins
Servings
4 servings
Difficulty
Hard