Bouillabaisse
ID: d99c1191...
A classic French Provencal fish soup originating from Marseille. Traditionally a fisherman's soup made with fish offcuts, it is elevated here with fresh seafood like prawns and mussels, served alongside a char-grilled bread smeared with a rich saffron rouille sauce.
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🍳 Cooking Flow
Sweat the aromatic vegetables with saffron and coriander seeds in a large pot. → Add fish bones, red mullet chunks, prawn heads/shells, Pernod, and white wine. → Add tomato paste, canned tomatoes, orange peel, fresh herbs, and fish stock, then simmer for 30 minutes. → Blend the seafood-heavy portion of the soup until smooth, strain it back into the pot, and discard the solids. → Poach the mussels and prawns in the hot broth, then serve with saffron mayonnaise on char-grilled toast.
Cooking Steps
Brief Cooking Order
Sweat the aromatic vegetables with saffron and coriander seeds in a large pot. → Add fish bones, red mullet chunks, prawn heads/shells, Pernod, and white wine. → Add tomato paste, canned tomatoes, orange peel, fresh herbs, and fish stock, then simmer for 30 minutes. → Blend the seafood-heavy portion of the soup until smooth, strain it back into the pot, and discard the solids. → Poach the mussels and prawns in the hot broth, then serve with saffron mayonnaise on char-grilled toast.
Introduction
A classic French Provencal fish soup originating from Marseille. Traditionally a fisherman's soup made with fish offcuts, it is elevated here with fresh seafood like prawns and mussels, served alongside a char-grilled bread smeared with a rich saffron rouille sauce.
Step 1
Heat olive oil in a large stockpot over medium heat, then add chopped fennel, celery, onions, whole garlic cloves, and carrots.
Step 2
Add a pinch of saffron (5-6 strands), coriander seeds, and salt. Stir to coat the vegetables in olive oil, and sweat for 5 to 10 minutes until they soften.
Step 3
Chop the red mullet into three chunks each. Add the fish chunks, snapper heads, fish bones, and prawn heads/shells into the pot. Stir to combine and let them change color slightly.
Step 4
Pour in a splash of Pernod followed by the white wine. Let the alcohol bubble and reduce slightly.
Step 5
Add the tomato paste, a whole can of peeled tomatoes, a strip of orange peel, and the fresh herb bunch (thyme, bay leaf, tarragon) to the pot.
Ingredients List
Important Notes
Always use white fish bones (like snapper or cod) for a clean, non-greasy stock. Avoid pink fish bones like salmon or trout which are too oily and strong-flavored.
Saffron is very powerful; only use a few strands to avoid overwhelming the delicate seafood flavor.
Pernod is a classic addition that provides a distinct aniseed flavor characteristic of authentic Marseille bouillabaisse.
Turn off the heat once the prawns are added; the residual heat of the hot soup is more than enough to cook them perfectly without making them rubbery.
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