Bouillabaisse
Bouillabaisse is a famous fish soup from Provence, originating from the port city of Marseille. It is a flavorful broth with various types of fresh fish and seafood, flavored with herbs and spices.
Ingredients
- 1 kgmixed fresh fish
- 500 gseafood
- 2 onions
- 4 clovesgarlic
- 2 stalkscelery
- 1 carrot
- 1 potato
- 1 bunchfresh fennel
- 1 tspsaffron
- 2 tomatoes
- 1 orange
- 1 bunchfresh herbs
- to tasteolive oil
- to tastedry white wine
- to tastesalt and pepper
- 2 egg yolks
- 2 clovesgarlic
- 1 tspsaffron
- ½ tspcayenne pepper
- 1 cupolive oil
Method
- In a large saucepan, heat the olive oil and fry the onion, garlic, celery, carrots, potatoes, fennel and saffron until soft.
- Add the tomatoes, orange zest, herbs, wine and enough water to cover the ingredients. Bring to a boil.
- Reduce the heat and simmer for 30 minutes. Then strain the broth through a sieve, removing the solid ingredients.
- Return the strained broth to the pot and bring to a boil. Gradually add the fish and seafood. Cook over low heat for 5-10 minutes until the fish is cooked through.
- For the rouille sauce, whisk together the egg yolks, garlic, saffron, cayenne pepper and olive oil until smooth.
- Serve in deep plates, pouring the broth over the fish and seafood. Serve with rouille sauce and baguette croutons.
FAQ
Classic Marseille bouillabaisse calls for 5–7 types of fish, including pricey varieties — but at home that's not required. The key rule: use fish with different textures — one delicate type (cod, pollock) plus one firm type (salmon, sea bream, sea bass) plus any seafood (mussels, shrimp, squid). A budget version is perfectly fine as long as you keep the aromatic base: saffron, fennel, orange zest, and pastis or anise. Those spices, not the price of the fish, create the unmistakable flavor.
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Comments (3)
Bring this bouillabaisse to a full boil first, then drop it to the gentlest simmer your stove can manage. Aggressive boiling turns the mixed fresh fish mushy and makes the broth cloudy. Patience here means clarity and texture.
😋Looks delicious!I will try 📝
Yes!