Chef: Text replacement - "|thumb|middle|none|alt=Electus]]" to "|middle|none|alt=Electus]]"

2026-01-30T12:50:13Z

New page

{{#seo:
|title=Bouillabaisse, a French recipe
|titlemode=replace
|keywords=#fish #parsley #garlic #fennel #bouillabaisserecipe #boil #savory #tomatoes #saffron #bouillabaisse #stock
|hashtagrev=032020
|description=This is one version of bouillabaisse which has many variations throughout the Mediterranean
}}

This is one version of [[Bouillabaisse|bouillabaisse]] which has many variations throughout the Mediterranean.
{{recipesummary
|TotalCalories = 6761
|PortionCalories = 676
|DatePublished=28th February 2013
|Author = JuliaBalbilla
|ImageComment =
|Servings = 10
|Difficulty = 2
|TotalTime = 40 minutes
|PrepTime = 10 minutes
|CookTime = 30 minutes
|Image = [[Image:Bouillabaisse recipe recipe.jpg|middle|none|alt=Electus]]

}}
<table class="wikitable" style="vertical-align: text-top; display: inline-table; margin: 1em 0em 1em 1em; background-color: #f7F7F7; width: 290px">
<tr><td colspan="2" style="text-align: center; background-color: #f7F7F7">


====Best recipe review====

''A bit fishy?''

4/5

😆😆😆

[[User:Chef|Jerry]] 
</tr></td>
</table>

{{RecipeIngredients

| 3kg mixed [[Fish|fish]] (white, oily and [[Shellfish|shellfish]]), large pieces cut into slices, small ones left whole
| 120g [[Onions|onions]], peeled and chopped
| 60g [[Leeks|leeks]], washed and chopped
| 2 [[Tomatoes|tomatoes]], chopped
| [[Garlic]], to taste, crushed
| 1 teaspoon [[Parsley|parsley]], finely chopped
| Large pinch [[Saffron|saffron]]
| 90ml [[Olive oil|olive oil]]
| 1 [[Bay leaf|bay leaf]]
| 1 sprig [[Savory|savory]]
| A pinch of [[Fennel|fennel]] leaves
| Water or [[Fish stock|fish stock]]
| Seasoning
| 10 Slices [[French bread]]
}}
===Method===

{{RecipeMethod

| In a large pan put the [[Onion|onion]], [[Leek|leek]], [[Tomatoes|tomatoes]], [[Garlic|garlic]], [[Parsley|parsley]], [[Saffron|saffron]], [[Oil|oil]], [[Bay|bay]] lead, [[Savory|savory]] and [[Fennel|fennel]], together with the [[Fish|fish]], excluding any soft fleshed [[Fish|fish]] such as [[Mullet|mullet]] or whiting.
| Add enough water or [[Stock|stock]] to cover the ingredients and season.
| Bring to the [[Boil|boil]] and [[Boil|boil]] for 7-8 minutes, then add the remaining [[Fish|fish]] and continue to cook briskly for a further 15 minutes.
| Put some slices of a [[Baguette|baguette]] into a tureen and strain the [[Broth|broth]] over the top.
| Serve the [[Fish|fish]] separately.
}}
===Recipe source===

* Slightly adapted from a recipe in '''Ma Cuisine''' (1965), by ''A. Escoffier''
{{RecipeLine}}
[[Category:Recipes]]
[[Category:French recipes]]
[[Category:Main courses]]
[[Category:Soup and stock recipes]]
[[Category:Starters]]
[[Category:Fish recipes]]
[[Category:Sea fish recipes]]
[[Category:Shellfish recipes]]
[[Category:Boiled or simmered]]

<code 'hashtagrev:12032020'>[[Special:Search/fish|#fish]] [[Special:Search/parsley|#parsley]] [[Special:Search/garlic|#garlic]] [[Special:Search/fennel|#fennel]] [[Special:Search/bouillabaisserecipe|#bouillabaisserecipe]] [[Special:Search/boil|#boil]] [[Special:Search/savory|#savory]] [[Special:Search/tomatoes|#tomatoes]] [[Special:Search/saffron|#saffron]] [[Special:Search/bouillabaisse|#bouillabaisse]] [[Special:Search/stock|#stock]]
</code>

Bouillabaisse recipe - Revision history

Chef: Text replacement - "|thumb|middle|none|alt=Electus]]" to "|middle|none|alt=Electus]]"