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Bouillabaisse

Name: Bouillabaisse
Total time: 2h
Yield: 6 servings
Cuisine: France
Ingredients: 1.5kg mixed rockfish and firm white fish; Mussels or clams; Fennel, leek, onion, tomato; Garlic, saffron, orange peel; Olive oil, Pastis; Baguette, rouille (garlic-saffron mayo)

Marseille fisherman's stew of rockfish and shellfish in saffron-tomato broth, served with rouille.

2h 6 servings Hard

Ingredients

• 1.5kg mixed rockfish and firm white fish
• Mussels or clams
• Fennel, leek, onion, tomato
• Garlic, saffron, orange peel
• Olive oil, Pastis
• Baguette, rouille (garlic-saffron mayo)

Method

Step 1 of 425%

Sweat fennel, leek, onion; add tomato and garlic.

Swipe left/right to change step

1
Sweat fennel, leek, onion; add tomato and garlic.
2
Add fish bones and water; simmer 30 min; strain into a broth.
3
Return broth with saffron and orange peel; poach firm fish, then delicate fish and shellfish.
4
Serve broth over toast rubbed with garlic, fish alongside, rouille on top.