Broth first
The soup stands or falls with the stock. Fish only enters when the broth tastes good.
French Recipe
Bouillabaisse
This bouillabaisse recipe first builds an aromatic broth of fennel, leek, tomato, garlic, white wine, fish stock, 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 on the broth. It needs fennel, tomatoes, saffron and fish stock before fish and seafood can enter. Tender pieces of fish must not be boiled bubbly, otherwise they will break down and 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 shrimp cook only at the end.
Ingredients
4 servings
Method
-
1
Cooking vegetable base
Sauté fennel, leek and garlic in olive oil. Add tomatoes, saffron and orange zest.
-
2
Broth
Deglaze with white wine, pour in fish stock and simmer for 20 minutes. Season with salt and pepper.
-
3
Preparing fish
Cut fish into large pieces and salt lightly. Prepare shrimp or mussels.
-
4
Cooking fish
Place fish and seafood in the hot broth and cook gently for 6 to 8 minutes, not bubbling.
-
5
Serve
Serve with toasted baguette, rouille and parsley.
Kitchen know-how
Tips for Bouillabaisse
Gently cook the fish
Cook tender pieces of fish in a hot broth, not bubbling.
Rouille
Rouille on baguette adds spice and completes bouillabaisse.
Variations
How to adapt this recipe
Add mussels only at the end and cook until they open. Sort out closed mussels.
A high-quality fish stock saves time, but does not replace the saffron, fennel and tomato flavouring.
Nutrition per serving
520kcal
22.0 gCarbohydrates
42.0 gProtein
26.0 gFat
Values are estimates and may vary depending on the ingredients, brands, portion size and preparation method used.
Frequently asked questions
FAQ about Bouillabaisse
Solid fish such as monkfish, cod, red mullet or sea bass are good.
Rouille is a spicy garlic sauce, often with chilli or saffron. It is served on baguette with soup.
Cooking hard will break up fish and dry it. Gentle cooking is enough.
The broth yes. Cook the fish and seafood just before serving.
Keep cooking