Authentic Marseille Bouillabaisse
ID: ad7d340e...
An authentic, legendary fish soup from Marseille made with a variety of fresh Mediterranean rockfish. The dish is cooked in two parts: a rich, emulsified broth made from fish heads and trimmings, served separately alongside the cooked fish bodies and potatoes, accompanied by croutons with aioli and rouille.
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🍳 Cooking Flow
Clean the fish, separating the bodies from the heads and trimmings. → Sweat onion, leek, fennel, garlic, and herbs in olive oil, then add tomatoes, tomato paste, saffron, wine, and pastis. → Add fish heads and trimmings, cover with water, and boil vigorously for 30-45 minutes to emulsify the stock. → Strain the stock, then gently simmer the broth with potatoes and the fish bodies for 10 minutes. → Serve the rich broth in bowls alongside the platter of fish and potatoes, accompanied by croutons and aioli.
Cooking Steps
Brief Cooking Order
Clean the fish, separating the bodies from the heads and trimmings. → Sweat onion, leek, fennel, garlic, and herbs in olive oil, then add tomatoes, tomato paste, saffron, wine, and pastis. → Add fish heads and trimmings, cover with water, and boil vigorously for 30-45 minutes to emulsify the stock. → Strain the stock, then gently simmer the broth with potatoes and the fish bodies for 10 minutes. → Serve the rich broth in bowls alongside the platter of fish and potatoes, accompanied by croutons and aioli.
Introduction
An authentic, legendary fish soup from Marseille made with a variety of fresh Mediterranean rockfish. The dish is cooked in two parts: a rich, emulsified broth made from fish heads and trimmings, served separately alongside the cooked fish bodies and potatoes, accompanied by croutons with aioli and rouille.
Step 1
Clean and prep the fish. Separate the fish bodies from the heads, tails, and fins. Keep the fish bodies aside to cook later, and use the heads and trimmings for the soup base.
Step 2
Heat a generous splash of olive oil in a heavy pot. Add the sliced onion, leek, fennel, crushed garlic, and the herb bouquet. Season with salt and sweat the vegetables over medium heat until softened.
Step 3
Add the diced tomatoes and tomato paste to the pot. Stir and cook for a couple of minutes, then stir in the saffron, white wine, and pastis.
Step 4
Add the fish heads and trimmings to the pot. Stir to coat them with the aromatics, then add just enough water to cover them. Crank the heat to high and maintain a hard boil for 30 to 45 minutes to emulsify the oils and liquids.
Step 5
While the soup base is boiling, fry the baguette slices in olive oil to make croutons. Prepare the aioli by whisking together the egg yolk, minced garlic, lemon juice, a pinch of salt, and slowly drizzling in 150ml of olive oil until thick.
Ingredients List
Important Notes
Using a variety of Mediterranean rockfish (especially Rascasse) is essential for an authentic flavor, but any firm white fish like sea bass, red snapper, or gurnard can be substituted if unavailable.
Maintaining a hard boil during the initial soup-making phase is crucial because it allows the oil and water to emulsify, creating a rich, opaque broth instead of a clear stock.
When cooking the fish bodies in the final stage, lower the heat to a gentle simmer so the delicate fish flesh doesn't break apart.
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