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Tomato Bouillabaisse

1 hr. 15 min. Serves 8

  • Appetizer
  • Seafood
  • Cocktail Tomatoes
Image of tomato soup recipe
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  2. / Tomato Bouillabaisse


4 Tbsp. extra virgin olive oil, divided
1 small leek, both white and light green parts, sliced
4 cloves garlic, smashed
3 thyme sprigs
1 bunch parsley, stems (reserve leaves for garnish)
1/2 tsp. saffron
1 lb. peeled and deveined shrimp (save the shells for the stock)
1 lb. flaky white fish cut into large chunks (reserve trimmings for stock)
2 quarts vegetable stock
3 medium Yukon gold potatoes, cut into large chunks
1 small fennel bulb, sliced thin
8 sea scallops
Kosher salt, to taste
2 pints cocktail tomatoes, quartered
Crusty bread, sliced, for serving


Step 1:

Heat 2 Tbsp. oil in a large stock pot over medium heat. Add the leek, garlic, thyme, parsley stems, saffron, shrimp shells, and reserved fish trimmings. Sauté until leek and garlic are softened, about 3-5 minutes.

Step 2:

Add in the vegetable stock and bring to a simmer. Reduce heat to low and simmer for 25 minutes. Strain the stock and set aside in a bowl. Discard the solids.

Step 3:

Heat the remaining 2 Tbsp. olive oil in the stock pot over medium heat. Add in the potatoes and sliced fennel and sauté until softened and lightly browned. Add the strained stock back into the pot and bring to a simmer. Allow to cook until the potatoes are tender, about 20 minutes.

Step 4:

Add the shrimp, fish, and scallops and simmer until cooked through. Add the tomatoes and cook for an additional 2-3 minutes.

Step 5:

Taste the soup and add salt as needed. When ready to serve, garnish with parsley leaves and serve with crusty bread slices.