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Bouillabaisse
France
The subject of fierce Marseille pride. A 1980 charter defined the authentic recipe.
Marseille's legendary fish stew — multiple varieties of Mediterranean fish and shellfish in a saffron-tomato broth, served with rouille and grilled bread.
Prep
30 mins
Cook
40 mins
Difficulty
Hard
Calories
315 kcal
Serves
6
Calories are an estimate based on ingredients used
Ingredients
1.5kgmixed fish and shellfish: monkfish, sea bass, mussels, prawns
400gtinned tomatoes
1fennel bulb, sliced
1onion, diced
6 clovesgarlic
1 tspsaffron
200mlwhite wine
orange zesta strip
rouille and baguetteto serve
Method
1
Fry fennel, onion and garlic in olive oil. Add tomatoes, wine, saffron and orange zest. Simmer 20 minutes.
2
Add firm fish first. After 5 minutes add shellfish. Cook until all open.
3
Serve broth first in bowls with rouille-spread bread, then the fish.
Chef's Tip
Bouillabaisse is served in two courses — broth first, then fish.
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Some recipe photos courtesy of Openverse and Wikimedia Commons contributors, used under Creative Commons licenses.