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Bouillabaisse

Traditional Provencal fish soup.

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  • 4 - 8 persons
  • 60 min.
  • Appetizer
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Recipes from Oil & Vinegar

Nice to know

Bouillabaisse is one of the most famous traditional fish soups, originative from the Provencal city of Marseille. Provencal fisherman used to cook their undersized and unmarketable fish, which was the precursor of this traditional fish soup. Because of the possibility to add different types of fish to taste, this rich fish soup can be given a unique character. Vary with local products and vegetables and herbs from the season.

  • Groceries

    • 2 tbsp Olive Oil Bonsecco • 1 small carrot • 1 small leek • 2 shallots • 2 cloves of garlic • 2 tsp Piment d'Espelette • 1 large tomato or 1 cup cherry tomatoes • 1 fennel bulb • 1 glass of white wine • 1 pot of fish stock + equal amount of water • 1 Bouquet garni • pinch of saffron • 2 lb mixed fish (eg 3/4 lb cod , 3.4 lb salmon, 1/2 lb prawns) • cream • Rouille à la sétoise

    bread: • Mediterranean bread mix • Piment d'Espelette • ½ red onion

  • Getting started

    Prepare the dough according to the directions on the package. After 1½ hours rest: Shape the dough into an oblong loaf. Make a number of notches with a knife in the top of the dough. Divide the chopped onion over the bread and sprinkle with Piment d'Espelette. Let the dough rest for 30 minutes before baking.

    Step 2

    Cut the vegetables. Saute the shallots and garlic with 2 tsp Piment d'Espelette in the Olive Oil Bonsecco. Add one at a time the carrot, leek and fennel. After 3 minutes add the tomato. Deglaze after 2 minutes with white wine and add the saffron, Bouquet Garni, fish stock and water. Let it simmer for at least 20 minutes on low heat. Then remove the Bouquet Garni. Cut the fish into pieces, pat dry and sprinkle with salt and pepper. Add the fish to the broth and leave to simmer, uncovered, until the fish is cooked (about 15 minutes).

    Step 3

    Finally add the prawns and cook until pink through. Before serving stir 4-6 tsp rouille à la sétoise (or more to taste) into the soup. Garnish with fennel and / or parsley and a dash of cream. Serve with bread and Rouille à la Sétoise .

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