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Bouillabaisse
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Bouillabaisse

Bouillabaisse is a specialty of Mediterranean Provençal cuisine based on a fish soup and croutons spread with rouille.

Prep Time
30 mins
Cook Time
1 hr
Total Time
1 hr 30 mins
Servings: 4 people
Calories: 363 kcal
Course: Main Course, Soup
Cuisine: French

Ingredients

  • 4 lb rockfish wrasse, scorpionfish, goby, sarran, scaled and cut into pieces, mixed varieties
  • 8 favouilles , grey crab
  • 4 tablespoons olive oil
  • 6 tomato peeled, seeded and quartered
  • 4 potato peeled and sliced, medium
  • 1 fennel , finely chopped
  • 1 leek , finely chopped
  • 2 onion finely chopped
  • 8 cloves garlic , pressed
  • 6 tablespoons tomato paste
  • 2½ cups white wine dry
  • 1 thyme sprig
  • 1 fennel sprig, dried
  • 1 celery stick
  • 2 bay leaf
  • 1 pinch saffron
  • salt
  • black pepper , freshly ground
Equipment
  • heavy-bottomed pot
  • Vegetable mill
  • Large soup bowl , tureen

Instructions

    Cup of Yum
  1. Heat the oil in a heavy-bottomed pot over medium heat.
  2. Sauté the fennel, leek and onions for 5 minutes, stirring frequently.
  3. Add the garlic and tomato paste. Then add the tomatoes and white wine, mix well and leave to reduce slightly uncovered.
  4. Add the pieces of fish and the favouilles (crabs), the sprigs of thyme, fennel and celery, mix well.
  5. Add the bay leaves, saffron and pepper.
  6. Pour in enough water and bring to the boil.
  7. Remove the foam on the surface using a skimmer.
  8. Leave to simmer over low to medium heat and cover for 15 minutes.
  9. Carefully remove the pieces of fish and transfer them to a large soup bowl.
  10. Cover and leave to simmer again for another 30 minutes. Then pass the contents of the casserole through a vegetable mill and return it to the heat. Then let it reduce uncovered, stirring frequently until it becomes a little syrupy.
  11. Pour the broth over the fish pieces, and serve with slices of croutons rubbed with garlic and rouille.