France · Soups

Bouillabaisse

Bouillabaisse is a famous fish soup from Provence, originating from the port city of Marseille.

95 min✻4 servings✻450 kcal
Bouillabaisse

Ingredients

  • mixed fresh fish1 kg
  • seafood500 g
  • onions2
  • garlic4 cloves
  • celery2 stalks
  • carrot1
  • potato1
  • fresh fennel1 bunch
  • saffron1 tsp
  • tomatoes2
  • orange1
  • fresh herbs1 bunch
  • olive oilto taste
  • dry white wineto taste
  • salt and pepperto taste
  • egg yolks2
  • garlic2 cloves
  • saffron1 tsp
  • cayenne pepper1/2 tsp
  • olive oil1 cup

Method

  1. 1In a large saucepan, heat the olive oil and fry the onion, garlic, celery, carrots, potatoes, fennel and saffron until soft.
  2. 2Add the tomatoes, orange zest, herbs, wine and enough water to cover the ingredients. Bring to a boil.
  3. 3Reduce the heat and simmer for 30 minutes. Then strain the broth through a sieve, removing the solid ingredients.
  4. 4Return 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.
  5. 5For the rouille sauce, whisk together the egg yolks, garlic, saffron, cayenne pepper and olive oil until smooth.
  6. 6Serve in deep plates, pouring the broth over the fish and seafood. Serve with rouille sauce and baguette croutons.