© 2016 Green Kitchen Stories gks_bouillabaisse_01

Vegetarian Bouillabaisse

We did a little survey on instagram a few days ago where we asked what type of recipes you would like to see more of here on the blog. Lots of fun and creative suggestions popped up. The sum of it was pretty clear though. There seem to be a never-ending need for Quick Family Dinners, Budget Recipes, Healthy Breakfasts and more Vegan dishes. We will certainly take these topics in mind for future updates. If you have more suggestions, go ahead and leave a comment below. To kick things off we have looked at what we have done in the past years and have chosen 3 of our favourite recipes in each category. If you haven’t tried these recipes already, they might be a good starting point.

Quick Family Dinners


Healthy Breakfasts

Vegan Dinners

Savoury Snacks also seem to be a thing that we need to make more of so that will come up soon.


Today’s recipe is a vegetarian version of the French fish stew Bouillabaisse and ironically it doesn’t seem to be even close to the topics that you are asking to see more of. It is not super quick, more like an hour or so. Saffron and white wine are on the ingredient list, so not a budget recipe (although all other ingredients are quite cheap). And to be honest, the kids didn’t like it very much. Elsa picked out the carrots, parsnip and the white beans and left the rest untouched! It is vegan though, if you skip the aioli.

But if we look past the fact that this apparently is an entirely unwanted recipe from your side, we do have some good news: You are going to love it anyway! And so will the guests that you invite over for a vegetarian dinner this weekend. You see, this French stew is filled with flavour from white wine, fennel, garlic and saffron, sweetness from the slow cooked tomatoes, carrots and parsnips, and it gets a mild taste of the ocean from a sheet of nori algae (the ones you use for rolling sushi).


We like to keep the vegetables chunky to replace the fish and seafood. We also roast fennel slices for a fancier presentation. Our idea was that they would look like two prawns in the middle of the plate, but, ehm, I don’t know, they just look like roasted fennel to me. They do taste good, almost crusty on the outside and soft and buttery on the inside. We serve it with homemade aioli but you can also use store-bought, to save time (or simply mix mayonnaise with garlic).

If anyone is reading this from Marseille, we are sorry if we have insulted your traditional recipe. I am sure we have made a bunch of wrongdoings (for example excluding the main ingredient), but we did it with good intentions and love in our hearts.



Vegetarian Bouillabaisse
Serves 4-6

This takes around one hour to make. You can skip the roasted fennel on top if you are in a hurry and don’t care about fancy presentations. If you prepare it in the morning, it will taste even more flavourful when you serve it in the evening (or the day after). And if you are making it for kids, you can replace the wine with more vegetable stock.

2 tbsp butter, coconut oil or olive oil
2 tsp fennel seeds
1 tsp anise seeds
2 yellow onions, peeled, one finely chopped and the other coarsely
4 cloves garlic, peeled and finely chopped
3 large carrots, peeled and sliced in thick coins
2 parsnips, peeled and sliced in thick coins
1 fennel bulb, coarsely chopped
250 ml / 1 cup dry white wine
2 potatoes, peeled and cut in quarters
2 x 400 g / 14 oz tins whole tomatoes (or crushed)
2 cups vegetable stock
1 g saffron powder

1 sheet nori, crushed or finely chopped (optional)
1 tbsp fresh thyme
1 cup large white beans

To serve
1 fennel bulb
fresh thyme and dill
zest from 1/2 orange (optional)
4 pieces of sourdough bread

2 egg yolks*

1 tbsp lemon juice or vinegar (+ more for seasoning)
125 ml / 1/2 cup cold-pressed olive oil (choose a quality oil, stored in glass bottles)
125 ml / 1/2 cup cold pressed rapeseed oil (choose a quality oil, stored in glass bottles)
2 cloves garlic, finely chopped or grated
sea salt and pepper, to taste 

Place a large sauce pan on medium heat. Melt butter or coconut oil and then add fennel seeds and anise seeds, onions and garlic. Sauté for a couple of minutes or until the onions have softened. Add carrots, parsnips and the chopped fennel and after a couple of minutes the white wine. Let simmer for five minutes and then add potatoes, tomatoes, vegetable stock, saffron, nori and thyme. Give it a good stir and then leave to simmer for 45 minutes.

Meanwhile, set the oven to 435°F/225°C. Slice the remaining fennel in thick pieces lengthwise, drizzle with oil and salt and place on a baking sheet. Bake for 20 minutes or until soft and slightly burnt at the edges.

When the cooked vegetables are soft and the stew tastes flavourful, add beans and let simmer for a few more minutes before serving.

Making Aioli:

Making Aioli: Whisk egg yolks* and lemon juice (or vinegar) in metal bowl to blend well. Whisking constantly (by hand with a balloon whisk) while drizzling in the oil very slowly, 1 teaspoonful at a time, until sauce is thickened. Stir in finely chopped garlic and season the aioli with lemon juice, salt and pepper.

Serve the soup in wide bowls, top with roasted fennel, dill, a dollop of aioli, orange zest and a piece of sourdough bread.

*Raw egg is not recommended for infants, elderly, pregnant women or people with weakened immune systems. Be sure to use pasteurized egg yolk instead.


  1. Posted 29 Jan ’16 at 00:04 | #

    oh wow!! the pictures are amazing!! Really artistic!!Cant wait to try the recipe:)


  2. Posted 29 Jan ’16 at 03:53 | #

    Could it get any better??! I’m loving the sounds of this dish, and those sexy/moody photos (it feels like you guys have escaped to some provincial french farm house).

  3. Posted 29 Jan ’16 at 06:37 | #

    You guys, this looks amazing! Perfect for this type of weather.

  4. Posted 29 Jan ’16 at 07:50 | #

    This looks amazing. I love bouillabaisse, but every time I eat it I start to think about our dwindling fish population and am filled with guilt. This sounds like a great way to eat something I love without the guilt.

  5. Posted 29 Jan ’16 at 08:08 | #

    Wow! That looks amazing! Looking forward to trying the recipe at home :)

  6. Posted 29 Jan ’16 at 09:19 | #

    oh this look so, so beautiful! Love the addition of nori! Need to try that more as I’ve seen it in a few recipes.

  7. Posted 29 Jan ’16 at 10:14 | #

    you two, thanks for another great idea!
    you once asked us for basic recipes/techniques that we wished to see on your blog. many readers (incl. myself) suggested cool stuff like dried vegetable broth and coconut milk yoghurt. i was really eager to see those recipes on your blog, but they never turned up. :(
    (i’m still in search of a recipe for coconut milk yoghurt that actually works)

    • Sarah
      Posted 29 Jan ’16 at 10:36 | #

      I’ve been doing this coconut yoghurt for a while now, and it works really great: http://www.kraut-kopf.de/recipe/kokos-kefir-joghurt/

    • Posted 29 Jan ’16 at 21:15 | #

      Hi Saskia! Thank you for your comment!

      We have been experimenting with a coconut milk yogurt but the truth is that we haven’t come up with a recipe that is good enough yet and we only publish recipes we believe in 100%. This past year, many different coconut yogurt brands have been popping up in health food stores, they all taste better than what we have achieved, (although very expensive).

      We haven’t made a recipe for dried vegetable broth bit quite good affordable brands can be bought in most supermarkets.

      Happy cooking

  8. Valeria
    Posted 29 Jan ’16 at 10:50 | #

    It looks so beautiful and delicious. So excited to see you guys trying French style recipes, I think if I had a request it would be more of your take on south western european dishes (i.e. Portugal, Italy, France, Spain).

    Can’t wait to give it a try. I’ve been attempting to get my bf to like fennel which he repeatedly refuses because of the anise like taste. I’ve gone all routes (raw and on it’s own how my nonna used to have it, the usual orange and fennel salad, your braised fennel dish which is to date one of my favourites) with no luck. With him being French, I hope a different take on a typical French dish will finally do the trick!

    I think the link to the Jamie Oliver video you mention is missing though.
    Would you be so kind to point us in the right direction?

    Thanks again for the constant inspiration! :D

  9. Elin
    Posted 29 Jan ’16 at 11:02 | #

    This looks so tasty, can’t wait to try it!
    As for blog suggestions, I agree with the other commenter about the “Essential technique” category, I’d love to learn new basic recipes aside from nut butter and nut milk. And of course, since I’m a student, more budget friendly recipes!
    Much love!

  10. Kajsa
    Posted 29 Jan ’16 at 11:21 | #

    Jisses! Det är som att ni läst mina tankar. Det är precis det här jag saknar. Vad kul! Har redan bjudit in gäster att smaka. Tack!

  11. Birgit
    Posted 29 Jan ’16 at 11:45 | #

    Where does the saffron come in? You said before it is on the ingredients-list, but is nowhere to be found in the recipe.

    Best, Birgit

  12. Posted 29 Jan ’16 at 12:01 | #

    Mmh, this looks so comforting and warming!

  13. Valeria
    Posted 29 Jan ’16 at 13:35 | #

    Do you add the saffron and potato with the vegetables in the pot?

  14. Amelia
    Posted 29 Jan ’16 at 13:58 | #
  15. Posted 29 Jan ’16 at 14:24 | #

    What a great veg remake on a French classic. I love the creativity that went into this, including the fennel topping. ;-) It’s the perfect winter dinner party dish.

  16. Posted 29 Jan ’16 at 15:34 | #

    Lovely soup and gorgeous colors.


  17. Posted 29 Jan ’16 at 15:34 | #

    I will go ahead and forgive you for the “unwanted” recipe, because this looks divine, and perfect for the winter and my brand new le creuset :)

  18. Sara
    Posted 29 Jan ’16 at 15:58 | #

    Lovely! Will defenitely try this! On the contrary to what many seems to be searching for when it comes to reciepies, I’ve been looking for vegetarian dishes that takes some time and some effort to cook. I haven’t had much success though in my search, until now it seems :)

  19. Posted 29 Jan ’16 at 16:27 | #

    Oh wow! This looks so but so delicious. Perfect food to serve for friends at a dinner party. It looks comforting, homemade but also sophisticated,very french inspired indeed.I love stews because they take their time cooking and give you enough time to set the table, clean the kitchen up and just worry about having a wonderful time during dinner. thanks guys.

  20. Edith Marie
    Posted 29 Jan ’16 at 17:07 | #

    Delicious slow cooking… it reminds me of my French mother’s dishes but without the fish! Perfect to prepare whilst listening to the radio…

  21. Edith Marie
    Posted 29 Jan ’16 at 17:10 | #

    I forget.. to add whilst the toddler is asleep!

  22. Laure
    Posted 29 Jan ’16 at 17:20 | #

    WOW this looks divine.
    I’d love to see more baked goods and pastry recipes for a nice fika.
    Your blog and Instagram feed are just amazing and inspirational.
    Tack så mycket!

  23. Sophie
    Posted 29 Jan ’16 at 17:35 | #

    Don’t you worry, this kind of recipe that requires a bit more effort is TOTALLY welcome. These are great because they tend to have deeper flavor that is worth the extra time. While “essential techniques” posts are great, they are popular in many other blogs anyway. Irreplaceable are your unique ideas.

    • Edith Marie
      Posted 29 Jan ’16 at 17:39 | #

      Perfectly said Sophie, you read my mind.

  24. Posted 29 Jan ’16 at 18:05 | #

    I love the idea of a vegetarian bouillabaisse! This is gorgeous and sounds SO good!

  25. Francesca
    Posted 29 Jan ’16 at 19:12 | #

    Love this, thanks! And a request: nourishing/healthy/not-too-sweet Tiramisu, please!! :)))

  26. Posted 29 Jan ’16 at 21:07 | #

    Oh, this so beautifully shot… And sounds like a beautiful meal. I have been thinking about making a vegan bouillebasse with sea weed since the summer when I visited Marseille! I would add crumbles of almond biscuit and rouille to the equation. Meanwhile I’m adding this one on my to do list! Thanks for inspiring.

  27. Posted 30 Jan ’16 at 03:14 | #

    Looks wonderfully wintery for someone sweltering through the humidity of February in Sydney Australia. Will bookmark for cooler times

  28. Tricia
    Posted 30 Jan ’16 at 11:02 | #

    How about some ideas for singles. Eat now, freeze half? And using practical quantites of fresh foods. Please never suggest half a banana for example. What is one supposed to do with the other half
    Love the website and the recipes

  29. Posted 30 Jan ’16 at 13:52 | #

    Wow that looks so gorgeous. I can’t eat tomatoes anymore but I can remember how wonderful they taste… beautiful food xx

  30. Liv Hansen
    Posted 30 Jan ’16 at 16:08 | #

    Healthy bars :) There are some in you cookbooks, but did all those :) Thank you for a wonderful blog

  31. Emilye
    Posted 31 Jan ’16 at 07:29 | #

    What a great idea, vegetarian bouillabaisse.
    I love seeing all the creative dishes you guys come up with, so i hope you won’t limit yourself to readers’ suggestions.
    That said, i am particularly fond of simple bread recipes, and not necessarily focus on gluten free (i live in Taiwan and nuts are really expensive here; alternative flours are difficult to find, if impossible.)
    Otherwise, keep up the great work! I am always inspired by your posts.

  32. Posted 31 Jan ’16 at 09:36 | #

    Oh, moody. Like. Dish sounds great.

  33. Viki
    Posted 31 Jan ’16 at 20:56 | #

    We just tested your recipe. It was perfect for a cold windy Sunday! Yum! We added rouille instead of aioli and it enhanced the bouillabaise feeling. Keep those slow coocking recipees coming! Left overs are saved and will be merged with mussels soon.

  34. Posted 31 Jan ’16 at 22:11 | #

    This sounds SO good!I try this.

  35. Posted 1 Feb ’16 at 11:34 | #

    Well I didn’t take your instagram survey and I can safely say this recipe is very wanted by me.

    My boyfriend and I are trying to be less dependent upon meat for our evening meals, aiming to have at least one fish dish and one vegetarian meal a week.

    This looks so tasty, I also have all of the ingredients, so I absolutely have to make this.

    Stunning pictures.

  36. Posted 1 Feb ’16 at 17:19 | #

    Yum! Who cares it takes a bit longer to make, it looks to be totally worth the time <3 plus I bet the pot won't need too much babysitting once it's simmering away so the hands-on time is pretty low anyway ;) Can't wait to try this, thanks for sharing!

  37. Posted 3 Feb ’16 at 05:14 | #

    Can’t wait to give it a try. I’ve been attempting to get my bf to like fennel which he repeatedly refuses because of the anise like taste. I’ve gone all routes (raw and on it’s own how my nonna used to have it, the usual orange and fennel salad, your braised fennel dish which is to date one of my favourites) with no luck. With him being French, I hope a different take on a typical French dish will finally do the trick!

  38. Smilla
    Posted 3 Feb ’16 at 09:35 | #

    We did this recipe yesterday and it was sooooooo delicious-especially the Orange zest was an extra-surprising-great flavour. This will become one of our favourites. Thank you for the idea. My husband loved the idea of seeing fennel as a big Scampi:-) and I have to add: we are trying a lot recipes from food-blogs and definitely think that greenkitchenstories.com is the best we tested so far!

  39. Lara
    Posted 4 Feb ’16 at 08:41 | #

    I would love to read more about your travels and exotic recipes you bring from abroad, and some experimental fusion kitchen recipes would be great as well.:-)

  40. arendse
    Posted 4 Feb ’16 at 08:43 | #

    I thinks it great with “fine, French style” recipes for guests (meat eaters). Vegetarian every day food is east enough (your Dahl with what ever vegetables you have on hand makes a great and easy curry! And it can be “developed” through the week). Inspiring as always!

  41. Posted 4 Feb ’16 at 09:30 | #

    Hello Everyone!

    As you know that Budget Recipe is more important for serving. It is really a great discovery in recipes. It looks like taste and more delicious.

    You have given nice and beautiful images of this recipes so that I couldn’t hold myself eating this. Detail instruction makes me helpful to made this recipe. It requires few times and it is easy for boys also.

    Thanks for sharing idea of such recipes..
    – Ravi

  42. Nelson
    Posted 8 Feb ’16 at 03:25 | #

    You guys have done it again. Just made this and it tastes amazing. As always!

  43. Posted 9 Feb ’16 at 22:23 | #

    Wow looks amazing! Can’t wait to give this a try!

    The photos look amazing!

  44. Posted 12 Feb ’16 at 17:23 | #

    This vegetarian stew looks awesome! I love French food so much–this looks perfect!!

  45. Susanna
    Posted 20 Feb ’16 at 11:05 | #
  46. Liga
    Posted 10 Jun ’16 at 16:07 | #

    This looks like a great dish. Will make a good meal for the cool weather we are having here in Perth, Australia.

    Have you tried making the alioli from Aquafaba? I found this recipe yesterday and seams like a great idea. Was going to make a mouse from it but this seams more fitting since I make a cake yesterday.

  47. Posted 5 Sep ’16 at 11:36 | #

    This looks so delicious, comforting AND elegant, which is a difficult combination.
    Gorgeous photography too 🙂

  48. Christine
    Posted 1 Apr ’17 at 08:26 | #

    This sounds wonderful! Hoping to try it this week. But, a question – I have these beautiful saffron stands, brought recently from Spain, that I’m hoping to try. Was told I needed to soak them in water to release the flavor, then throw out the strands & use the water. Do you think it would work to soak the strand in the wine or broth instead? If so, how many?

  49. Christine
    Posted 5 Apr ’17 at 05:37 | #

    This was incredible. I doubled it for a group of nine and everyone loved it! Due to size, I had to split it into two pots and cook the beans separately. I added more tarragon and a little fresh basil to the beans. I also used saffron strands instead of the powder, allowing them to soak in a bit of olive oil that a held aside and added later in the recipe. Serving – I put beans in the bottom of the bowl, spooned the bouillabaisse over them, then the garnish. Some ate it without the beans & loved that as well. Can’t wait to make it again!

  50. Kira
    Posted 14 Jul ’17 at 21:41 | #

    Thanks for a great recipe!

    I made this for Bastille Day party and it was a hit! The addition of the nori is absolutely genius.

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