Breed first
The soup stands and falls with the stock. Fish comes in only when the broth tastes good.
French Recipe
Bouillabaisse
This bouillabaisse recipe first builds an aromatic broth of fennel, leek, tomatoes, garlic, white wine, fish fond, saffron and herbs. Fish pieces and seafood are gently cooked in it.
Total time
1 hr 20 min
Calories
520 kcal
Servings
4 servings
Difficulty
Advanced
Why this recipe works
Bouillabaisse with fish, saffron and rouille
Bouillabaisse lives from the broth. She needs fennel, tomatoes, saffron and fish fonds before fish and seafood enter. Delicate pieces of fish must not boil gushing, otherwise they disintegrate and become dry.
Mediterranean Cuisine
Lunch
One-Pot Recipes
French Recipes
Recipe
Bouillabaisse
Bouillabaisse is a Provencal fish soup with fennel, tomatoes, saffron, fish, seafood and rouille. Fish and shrimps cook briefly only at the end.
Ingredients
4 servings
Method
-
1
Cook the base of vegetables
Sweat fennel, leek and garlic in olive oil. Add tomatoes, saffron and orange peel.
-
2
Building broth
Deglaze with white wine, pour on fish fond and simmer for 20 minutes. Season with salt and pepper.
-
3
Prepare fish
Cut fish into large pieces and salt slightly. Prepare shrimps or mussels.
-
4
cook gently fish
Place fish and seafood in the hot broth and let it cook gently for 6 to 8 minutes, not boiling.
-
5
Serving
Serve with roasted baguette, rouille and parsley.
Kitchen know-how
Tips for Bouillabaisse
Cook fish gently
Do not boil tender pieces of fish, but let them cook only in hot broth.
Rouille with
Rouille on Baguette gives spice and makes Bouillabaisse more complete.
Variations
How to adapt this recipe
Add shells at the end and cook until they open. Sort out closed shells.
A high-quality fish fond saves time, but does not replace the seasoning with saffron, fennel and tomato.
Nutrition per serving
520kcal
22.0 gCarbohydrates
42.0 gProtein
26.0 gFat
Values are estimates per serving and may vary depending on the ingredients, brands, portion size and preparation method used.
Frequently asked questions
FAQ about Bouillabaisse
Solid fish species such as sea devil, cod, redfish or wolffish are suitable.
Rouille is a spicy garlic sauce, often with chilli or saffron. It is served on baguette for soup.
Strong cooking makes fish crumble and dry. Gentle cooking is enough.
The broth yes. Cook fish and seafood just before serving.
Keep cooking