Cooking Index - Cooking Recipes & IdeasBouillabaisse Recipe - Cooking Index


Contrary to "La Marseillaise" (which did not originate in Marseille but in Strasbourg), "la bouillabaisse" is a native of Marseille and the favorite child of the whole Cote d'Azur. It was, and has remained, a fisherman's meal, and can never be as perfect as a family or restaurant dish -- but even so, it is delectable enough to have won the recognition of gourmets everywhere.

Cuisine: French
Type: Fish, Shellfish
Courses: Soup
Serves: 10 people

Recipe Ingredients

1 lb 454g / 16ozRed snapper
1 lb 454g / 16ozCod tail
1 lb 454g / 16ozBass - (striped or sea bass)
2   Lobster tails - (fresh or frozen)
3/4 lb 340g / 11ozShrimp - deveined
1 1/2 lbs 681g / 24ozMussels - cleaned - but still in shells
1 lb 454g / 16ozEels
1 1/2 lbs 681g / 24ozWhite-meat fish fillets
1/2 cup 118mlOlive oil
3 tablespoons 45mlChopped onion
3 tablespoons 45mlTomato paste
2   Garlic cloves - crushed
1   Bay leaf
1   Thyme
1   Dried fennel seed
1   Saffron
1   Dried orange rind
1 teaspoon 5mlSalt
1/4 teaspoon 1.3mlFreshly ground pepper
15   French bread - dried in oven, (not toasted)
2 tablespoons 30mlChopped parsley

Recipe Instructions

Cut fish and lobster into pieces 1 1/2-inch thick. Reserve fish fillets. In kettle or large, heavy saucepan, combine oil, onions, tomato paste, garlic, bay leaf, thyme, fennel, saffron, orange rind, shellfish, and fish (without fillets), salt, pepper, and 6 cups of boiling water.

Bring to boil and continue boiling, over brisk flame, for 10 minutes. Add fish fillets and continue boiling for 5 minutes longer. Remove all fish and shellfish to heated serving dish and keep warm.

Arrange slices of bread in bottom of soup tureen. Pour cooking liquid over bread. Sprinkle both dishes with parsley. Serve hot. Serve both dishes together.

For eating: Serve from both dishes into the same soup plate.

Commentary THE ART OF FRENCH COOKING by Fernande Garvin


Average rating:

Unrated, please add a rating

Submit your rating:

Click a star to rate this recipe.