Bouillabaisse is a magnificent French Fisherman's soup with the flavors of the sea. It is a hearty meal on its own so don't plan an appetizer or use it as one. What a delight to savor this wonderful Mediterranean fish dish!
Variously described as "a mystical experience, a magical synthesis, a divine seduction and the reason God invented fish…" (Peter Mayle: Provence A-Z), bouillabaisse was originally made by the French fishermen using what they had left of the days catch.
They would use any fish, so you too can make it using a mixture of fish for this wonderful meal.
It is so nutritious and heartwarming that everyone will enjoy it.
This is a recipe you will treasure, but do note that the French themselves will argue loud and long about where you will get the best bouillabaisse.
But Marseilles does seem to be the favorite, and it was the chefs of Marseilles who in 1980 defined the rules, yes, rules, for making the veritable bouillabaisse.
It goes without saying that anyone eating what they believe is, bouillabaisse, other than at a Bouillabaisse Charter restaurant, is making do with a poor imitation. I have always loved my imitation!
Although it is known as fish soup, it is a substantial meal on its own, and, unless you have the constitution of an ox, I strongly advise you not to have a starter. Here is another, not fish dish, but seafood recipe you might like pan-seared scallop recipe..
More Delectable Fish And Seafood Dishes
📖 Recipe
Prep Like a Pro
Before you start cooking, chop, measure, and prep every ingredient, and gather your tools.
This simple habit reduces stress, prevents overcooking, and instantly improves your meals. Mise en Place - "Everything in its place."
Bouillabaisse
Ingredients
- 1 kilogram/2.2 pound of mixed fish such as monkfish John Dory, conger eel, lemon sole, cod, plaice, grey mullet, gunard, weever...virtually anything.
- 2 onions finely minced
- 1 carrot cut into chunks
- 1 stalk celery cut into chunks
- 3 tomatoes peeled and seeded
- 2-3 garlic cloves crushed
- 1 bouquet garnish
- 1 packet of saffron powder
- stale bread
- ½ cup of olive oil
- salt and pepper to taste
- ½ cup Pastis anise-flavored liqueur (optional but really beautiful!)
Instructions
- In a large heavy-bottomed saucepan, pour in the olive oil, crushed garlic, minced onion, tomatoes, bouquet garnish, and saffron.
- Add the fish bones and the pastis! Keep the fish fillets for later.
- Add salt and pepper.
- Cover with water and bring to a boil, then cook gently for about 30 minutes.
- Strain the stock and remove the bones and vegetables.
- Place the fish into the bouillon (the stock you have just made) and cook gently for about 30 minutes.
- While it is cooking, prepare the bread cutting it into slices, and rub each slice with garlic.
- When ready to serve you can either place the bread in the soup bowls, sprinkle it with cheese, and ladle your delicious soup on top, or serve the bread separately.
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