x

Recipe : **** French Bouillabaisse

French Bouillabaisse
  •  
  •  
  •  
  •  
Course:
Appetizer or Main Dish

Practical information

  • Prep time
    30 min
  • Cooking
    40 min
  • Ready in
    1 h 10
  • Difficulty
    Very easy
  • Price
    Friendly budget
  • Rate:
             
 
This traditional fish soup from Marseille is made with local fish and seafood products (from the Mediterranean sea) and called Bouillabaisse.
 

Recipe's Ingredients

  Quantities for people → Recalculate
  • 1 conger eel, in 4 slices
  • 10 small crabs
  • 4 onions, sliced
  • 2 garlic cloves, mashed
  • 2 tablespoons tomato concentrate
  • olive oil
  • 2 sprigs dill
  • 1 leaf laurel
  • 1 sprig parsley
  • 1 orange peel
  • salt, fresh pepper
  • 2 teaspoons saffron
  • 1.9 kg red mullet
  • 1.4 kg red scorpion fish
  • 1.4 kg monkfish
  • 1.4 kg red gurnard
  • 1.4 kg john dory
  • 950 g tomatoes, cut in 4

  • Recipe preparation steps

  • 1
    In a large stew pan, heat the onions with olive oil and garlic at slow pace
  • 2
    Add tomatoes and tomato concentrate, raise heat to moderate
  • 3
    Add 12 cups water, herbs (bouquet), orange peel, and cleaned fish (red mullet, conger eels, any other small fish and small crabs) in the stew pan. Add salt and pepper. Cook uncovered at moderate heat for 20 to 25 minutes
  • 4
    Remove the bouquet of herbs and the orange peel. Taste and if needed add more seasoning
  • 5
    Put the John Dory and the monkfish. Add saffron. If needed add water to make sure that fish are covered.
  • 6
    Boil for 10 minutes. Add red gurnard and scorpion fish. Boil again for 6 minutes.
  • 7
    Serving: Remove the large fish and put them on a serving platter. Correct seasoning. Prepare slices of bread. Pour in the Bouillabaisse over the bread. Traditionally Bouillabaisse is served with "Rouille", a type of mayonnaise made with garlic and olive oil.
  • Ready !



 

Similar recipes

See all related recipes