How to Make Creamy Bouillabaisse like a French Chef

Some cold days you long for a bowl of hot and creamy Bouillabaisse soup to warm your insides, but ready-to-cook soup mixes taste differently. Why don’t you make your own version and make it taste like a French Chef has come to town?

There are different versions of the popular soup, you can make it any way you want it. The basic is easy although preparation takes time, but it’s worth it and some ingredients may not be available in your kitchen, you can substitute it with another and it would taste the same.


1 medium sized Trevally or Snapper

5-8 pieces of medium sized prawns, boiled and shelled

10 medium sized clams, boiled and discard half of the shells

10 medium sized mussels, boiled and throw away some of the shells

3 pieces medium sized crabs, boiled and cut in half (throw away the gills)

2 medium sized potatoes, quartered

3-4 cloves garlic, crushed and chopped

1 medium sized onions, quartered

1 medium sized tomato, quartered

3-4 stalks of medium length spring onion cut into 2

2-3 stalks celery cut into 2 inches

2 pieces bay leaves

½ cup parsley, finely chopped

½ teaspoon crushed peppercorn

¼ cup cornstarch

½ small bar unsalted butter

½ teaspoon achiote or annatto powder

2 strips lemon peel

2 tablespoon fish sauce

1 tablespoon tomato paste


How to prepare the soup base

Fillet the fish and keep the head and bones aside. Use a large saucepan to melt half the butter and sauté garlic, onion and tomato for 2-3 minutes, stirring constantly to avoid burning the spices.

Add in the bones and stir-fry for 2 minutes, add the fish sauce, peppercorns, bay leaves and tomato paste. Add 1-2 liters of stock (water used to boil the seafood), add in the lemon peel, half of parsley, celery, spring onions, and let it boil.

Simmer over low heat for 50 to 60 minutes. Scoop out floaters. Add in potatoes and achiote powder dissolved in ¼ cup of water, let boil until potato is soft. Add the pre-boiled seafood and remaining butter, let simmer for 2 minutes. Salt to taste. Add the cornstarch mixed in a ¼ cup of water; stir until soup thickens. Sprinkle chopped parsley. Best served hot.


Delta Food Industries FZC in UAE is one of the leading food and beverage manufacturers that is committed to produce top-quality healthy products. For more information about tomato paste and cornstarch, you may send your inquiries here.