Bouillabaisse-Style Cod Fish Stew
Bouillabaisse-style cod fish stew is a dish inspired by the classic French bouillabaisse from Marseille — a rich, saffron-scented seafood stew traditionally made with a variety of Mediterranean fish, shellfish, aromatic vegetables, and herbs.When adapted with cod, it becomes a simpler but still flavorful take on that classic. Here’s the general idea:Base: The stew usually starts with olive oil, onions, leeks, fennel, garlic, and tomatoes cooked together to form a fragrant base.Seasoning: Classic bouillabaisse flavors like saffron, orange zest, thyme, and bay leaves give it warmth and Mediterranean depth.Broth: Fish stock (or seafood broth) is added, often with a splash of white wine or sometimes Pernod/anise liqueur for extra aroma.Fish: Instead of a mix of fish, cod fillets (or chunks) are gently simmered in the broth until just tender.Finishing touches: It’s often served with toasted bread and rouille—a garlicky, saffron-colored mayonnaise-type sauce—for spreading or stirring into the broth.The result is a lighter, elegant stew that brings together the essence of bouillabaisse — fragrant, seafood-rich, full of Provençal sunshine — but made easy and homey with cod.
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Ingredients
For the stew
- 2 tablespoons olive oil
- 1 medium onion finely chopped
- 1 leek white part only, thinly sliced
- 1 small fennel bulb thinly sliced
- 3 cloves garlic minced
- 1 can diced tomatoes (14 oz / 400 g)
- 1 teaspoon sweet paprika
- 1 pinch saffron threads optional but authentic
- 1 teaspoon orange zest or a few strips of orange peel
- 1 bay leaf
- ½ teaspoon dried thyme or a small sprig of fresh
- 1 cup (240 ml) dry white wine
- 3 cups fish stock or seafood stock, (720 ml)
- 1½ pounds cod fillets cut into 2-inch chunks, (700 g)
- Salt and pepper to taste
- fresh parsley chopped, for garnish
- Crusty bread toasted, for serving (optional but recommended)
- Rouille a garlicky saffron mayonnaise-like sauce—can be homemade or store-bought aioli flavored with paprika and a touch of cayenne
Instructions
Sauté the aromatics
- In a large heavy pot, heat the olive oil over medium heat. Add the onion, leek, and fennel. Cook for about 5–7 minutes until softened and fragrant.
Add garlic and seasonings
- Stir in the garlic, paprika, saffron, orange zest, bay leaf, and thyme. Cook for about 1 minute until aromatic.
Build the broth
- Pour in the white wine and let it bubble for 2 minutes to cook off the alcohol. Add the tomatoes and fish stock. Bring to a gentle simmer and let it cook, uncovered, for 15–20 minutes to meld the flavors.
Add the fish
- Season the cod with a little salt and pepper. Gently lay the pieces into the broth. Simmer gently (do not boil) for 5–7 minutes, until the fish is just cooked through and flakes easily.
Final touches
- Taste and adjust seasoning with more salt and pepper if needed. Remove the bay leaf and orange zest/peel.
Serve
- Ladle the stew into wide bowls. Top with chopped parsley. Serve with toasted crusty bread spread with a bit of rouille on the side (or float a slice right in the soup!).
If you want to make it heartier, add a few mussels or shrimp along with the cod for a more traditional seafood mix.
Disclaimer
Some parts of recipe maybe AI-generated. Recipe pictures are examples of recipe and represent no affiliation with photographer.
Nutrition
Calories: 345kcal (17%)Carbohydrates: 18g (6%)Protein: 36g (72%)Fat: 10g (15%)Saturated Fat: 2g (13%)Polyunsaturated Fat: 2gMonounsaturated Fat: 6gCholesterol: 73mg (24%)Sodium: 724mg (31%)Potassium: 1440mg (41%)Fiber: 4g (17%)Sugar: 8g (9%)Vitamin A: 900IU (18%)Vitamin C: 24mg (29%)Calcium: 176mg (18%)Iron: 3mg (17%)
Disclaimer
Nutritional information for this recipe is an approximation and is not to be construed as medical advice.
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