Bouillabaisse Broth

Notes: If making up to 1 day ahead, cover and chill.

Prep and cook time: about 30 minutes

This recipe goes with Bouillabaisse Fondue

Sunset FEBRUARY 2000

  • Yield: Makes about 6 cups; 4 to 6 servings
  • Total:30 Minutes


  • 1 teaspoon olive oil
  • 1 cup chopped onion
  • 1 cup chopped fennel
  • 3 peeled, pressed cloves garlic
  • 5 cups fat-skimmed chicken broth
  • 1 cup dry white wine
  • 1 tablespoon tomato paste
  • 1/2 teaspoon dried thyme
  • 1/16 teaspoon powdered saffron or 1/4 teaspoon ground turmeric


In a 2 1/2- to 3-quart pan over medium-high heat, frequently stir olive oil, onion, fennel, and garlic until onion is limp, about 5 minutes. Add chicken broth, white wine, tomato paste, thyme, and saffron or turmeric; bring to a boil. Reduce heat, cover, and simmer until vegetables are soft when pressed, about 15 minutes. Measure broth; if less than 6 cups, add more fat-skimmed chicken broth or water.

Nutritional Information

Amount per serving
  • Calories: 73
  • Calories from fat: 9.9%
  • Protein: 7.1g
  • Fat: 0.8g
  • Saturated fat: 0.1g
  • Carbohydrate: 2.5g
  • Fiber: 0.0g
  • Sodium: 96mg
  • Cholesterol: 0.0mg

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Bouillabaisse Broth recipe