Bouillabaisse recipe

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Bouillabaisse recipe
Bouillabaisse recipe
Servings:10
Calories per serving:676
Ready in:40 minutes
Prep. time:10 minutes
Cook time:30 minutes
Difficulty:Average difficulty
Recipe author:JuliaBalbilla
First published:28th February 2013

This is one version of bouillabaisse which has many variations throughout the Mediterranean.


Ingredients

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Method

  1. 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.
  2. Add enough water or stock to cover the ingredients and season.
  3. 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.
  4. Put some slices of a baguette into a tureen and strain the broth over the top.
  5. Serve the fish separately.

Recipe source

  • Slightly adapted from a recipe in Ma Cuisine (1965), by A. Escoffier

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