Fennel Bouillabaisse Recipe | Cooking With Jade

Fennel Bouillabaisse Recipe

Fennel Bouillabaisse Recipe
Fennel Bouillabaisse

Fennel Bouillabaisse

A fish stew with no fish, but have no fear, Chef Jade is here. I've remixed this recipe for my non-meat eaters and I believe it turned out incredible.
Prep Time 1 hour
Cook Time 30 minutes
Course Main Course
Cuisine Vegan
Servings 5
Calories 239 kcal


  • 3 tbsp extra virgin olive oil
  • 1 medium onion thinly sliced
  • 2 leeks sliced
  • 3 Tomatoes skins, and seeds removed and diced
  • 4 cloves garlic thinly sliced
  • 1 large fennel bulb halved and thinly sliced
  • 1 bay leaf
  • 1 teaspoon orange zest
  • 9 cups vegetable broth
  • salt and pepper to taste
  • 1 pinch saffron threads


  • Heat the olive oil in a large saucepan, and add the onions, leeks, chopped tomatoes, and garlic. Cook and stir over a low heat for 8-10 minutes until all vegetables are soft.
  • Stir in the fennel, bay leaf, and orange zest. Season to taste with salt and black pepper. Turn up the heat to high, add vegetable stock (Store-bought or home), and bring to a simmer for about 3-5 minutes to allow the oil and water to emulsify.
  • Taste the bouillabaisse and adjust the seasoning. Stir in saffron.
  • Remove from heat and serve immediately, garnishing each place with some reserved fennel fronds.
Keyword Vegan Food

Notify of
Recipe Rating

1 Comment
Inline Feedbacks
View all comments
Jim Crain
Jim Crain
8 months ago

Delicious! Thank you. I add some nori or kombu to get the flavor of the sea. Also, soy curls can add the texture missing without seafood.

Special News

Subscribe to the recipe community

By subscribing, you accepted the our Terms & Conditions
This field is for validation purposes and should be left unchanged.

This will close in 0 seconds

AI Avatar
Ask me cooking questions!