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List of ingredients for Bouillabaisse recipe

* 3kg mixed Fish (white, oily and Shellfish), large pieces cut into slices, small ones left whole
* 120g Onions, peeled and chopped
* 60g Leeks, washed and chopped
* 2 Tomatoes, chopped
* Garlic, to taste, crushed
* 1 teaspoon Parsley, finely chopped
* Large pinch Saffron
* 90ml Olive oil
* 1 Bay leaf
* 1 sprig Savory
* A pinch of Fennel leaves
* Water or Fish stock
* Seasoning
* 10 Slices French bread

* In a large pan put the Onion, Leek, Tomatoes, Garlic, Parsley, Saffron, Oil, Bay lead, Savory and Fennel, together with the Fish, excluding any soft fleshed Fish such as Mullet or whiting.
* Add enough water or Stock to cover the ingredients and season.
* Bring to the Boil and Boil for 7-8 minutes, then add the remaining Fish and continue to cook briskly for a further 15 minutes.
* Put some slices of a Baguette into a tureen and strain the Broth over the top.
* Serve the Fish separately.
* Slightly adapted from a recipe in '''Ma Cuisine''' (1965), by ''A. Escoffier''
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