Bouillabaisse

Name: Bouillabaisse (The Supreme Fish and Vegetable Stew)
Yield: For 8 people
Cuisine: France
Ingredients: 2 onions, chopped; Rouille; 2 tablespoons pastis or 1 teaspoon anise extract; 5 tablespoons olive oil; 1 teaspoon thyme or rosemary a pinch of fennel seed or a branch of wild fennel; 3 tomatoes, fresh or canned, chopped; 8 large potatoes, sliced ½ inch thick; 1 fish head and backbone; 2 pounds delicate fish, such as flounder, whiting (as big a fish as possible), and red snapper, with skin left on; 2 pounds flavorful fish (sea bass, striped bass, snapper, cod, haddock, halibut, hake), cut into thick slices; 2 pounds flavorful fish (sea bass, striped bass, snapper, cod, haddock, halibut, hake), cut into thick slices; 2 pounds flavorful fish (sea bass, striped bass, snapper, cod, haddock, halibut, hake), cut into thick slices; freshly ground pepper; salt; 2 pounds delicate fish, such as flounder, whiting (as big a fish as possible), and red snapper, with skin left on; 2 pounds delicate fish, such as flounder, whiting (as big a fish as possible), and red snapper, with skin left on; 2 or 3 hard-shell crabs, whole; 1 teaspoon Spanish saffron; 2 quarts water; 4 cups white wine; 8 slices French bread or 6 slices firm white bread for making Croutons; 1 tablespoon Pernod or 2 tablespoons anise extract; 8 slices French bread or 6 slices firm white bread for making Croutons; 8 slices French bread or 6 slices firm white bread for making Croutons; 1 teaspoon thyme or rosemary a pinch of fennel seed or a branch of wild fennel; 5 sprigs parsley; 1 teaspoon thyme or rosemary a pinch of fennel seed or a branch of wild fennel; 1 teaspoon thyme or rosemary a pinch of fennel seed or a branch of wild fennel; 2 celery stalks, chopped; 2 leeks, chopped (optional)

The Supreme Fish and Vegetable Stew

Preparation info

For
8
people

Difficulty
Complex

Appears in

The Cuisine of the Sun

By Mireille Johnston

Published 1990

About

Bouillabaisse is the noble ″golden soup″ which embodies not only a whole region´s ambience but a whole philosophy. You must invite at least eight guests, since bouillabaisse requires a large variety of fish and must be abundant. The success of a good bouillabaisse depends on the contrast of flavors and textures. Every home, every town, every restaurant has its own “authentic” version, but remember, it originated as a simple stew made with whatever the fishermen brought

Ingredients

Europe
France
Dinner
Pescatarian
Mediterranean

Ingredients

Method