Bouillabaisse recipe

This is one version of bouillabaisse which has many variations throughout the Mediterranean.

Bouillabaisse recipe

Servings:	10
Calories per serving:	676
Ready in:	40 minutes
Prep. time:	10 minutes
Cook time:	30 minutes
Difficulty:
Recipe author:	JuliaBalbilla
First published:	28th February 2013

Best recipe review A bit fishy? 4/5 😆😆😆 Jerry

Ingredients

Printable 🖨 shopping 🛒 list & 👩‍🍳 method for this recipe

• 3kg mixed fish (white, oily and shellfish), large pieces cut into slices, small ones left whole
• 120g onions, peeled and chopped
• 60g leeks, washed and chopped
• 2 tomatoes, chopped
• Garlic, to taste, crushed
• 1 teaspoon parsley, finely chopped
• Large pinch saffron
• 90ml olive oil
• 1 bay leaf
• 1 sprig savory
• A pinch of fennel leaves
• Water or fish stock
• Seasoning
• 10 Slices French bread

Method

1. In a large pan put the onion, leek, tomatoes, garlic, parsley, saffron, oil, bay lead, savory and fennel, together with the fish, excluding any soft fleshed fish such as mullet or whiting.
2. Add enough water or stock to cover the ingredients and season.
3. Bring to the boil and boil for 7-8 minutes, then add the remaining fish and continue to cook briskly for a further 15 minutes.
4. Put some slices of a baguette into a tureen and strain the broth over the top.
5. Serve the fish separately.

Recipe source

• Slightly adapted from a recipe in Ma Cuisine (1965), by A. Escoffier

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