La bouillabaisse des pêcheurs

Name: La bouillabaisse des pêcheurs (Fishermen’s bouillabaisse)
Cuisine: French
Ingredients: 1 kg/2 lb 4 oz fish (4 or 5 varieties chosen from the following: sea bass, red snapper, red mullet, ocean perch, grey mullet, monkfish or angler fish, conger eel and parrot fish); 1 kg/2 lb 4 oz fish (4 or 5 varieties chosen from the following: sea bass, red snapper, red mullet, ocean perch, grey mullet, monkfish or angler fish, conger eel and parrot fish); 6–8 ripe tomatoes, sliced; 1 potato for each serving, sliced; olive oil; ¼-½ teaspoon saffron; 1 strip dried orange peel; 3–4 dried fennel stalks, or a small glass of Pastis or Pernod; 3–4 dried fennel stalks, or a small glass of Pastis or Pernod; 3–4 dried fennel stalks, or a small glass of Pastis or Pernod; rouille sauce; garlic croûtons; water, or fish stock; water, or fish stock; 1 kg/2 lb 4 oz fish (4 or 5 varieties chosen from the following: sea bass, red snapper, red mullet, ocean perch, grey mullet, monkfish or angler fish, conger eel and parrot fish); 1 kg/2 lb 4 oz fish (4 or 5 varieties chosen from the following: sea bass, red snapper, red mullet, ocean perch, grey mullet, monkfish or angler fish, conger eel and parrot fish); 1 kg/2 lb 4 oz fish (4 or 5 varieties chosen from the following: sea bass, red snapper, red mullet, ocean perch, grey mullet, monkfish or angler fish, conger eel and parrot fish); 1 kg/2 lb 4 oz fish (4 or 5 varieties chosen from the following: sea bass, red snapper, red mullet, ocean perch, grey mullet, monkfish or angler fish, conger eel and parrot fish); 1 kg/2 lb 4 oz fish (4 or 5 varieties chosen from the following: sea bass, red snapper, red mullet, ocean perch, grey mullet, monkfish or angler fish, conger eel and parrot fish); 1 kg/2 lb 4 oz fish (4 or 5 varieties chosen from the following: sea bass, red snapper, red mullet, ocean perch, grey mullet, monkfish or angler fish, conger eel and parrot fish); 1 kg/2 lb 4 oz fish (4 or 5 varieties chosen from the following: sea bass, red snapper, red mullet, ocean perch, grey mullet, monkfish or angler fish, conger eel and parrot fish); 1 kg/2 lb 4 oz fish (4 or 5 varieties chosen from the following: sea bass, red snapper, red mullet, ocean perch, grey mullet, monkfish or angler fish, conger eel and parrot fish); hot red pepper flakes; 2 bay leaves; coarse salt and ground black pepper; coarse salt and ground black pepper; 1 leek, thinly sliced; 8 cloves garlic, flattened; 4 large Spanish onions, sliced; 6–8 ripe tomatoes, thickly sliced

Fishermen’s bouillabaisse

Preparation info

Serves
6

Difficulty
Easy

Appears in

Feasts of Provence

By Robert Carrier

Published 1995

About

Along the Galanques (little inlets) to the east and west of Marseilles the original bouillabaisse was a simple fishermen’s dish cooked on board their boats from the fish they had caught that day, or at a picnic on shore or a feast with their comrades in a little cabanon (hut) hidden in the reeds along the coast. Made in the traditional way with slices of potato, and served with a hot, potato-thickened rouille sauce, this was a man’s dish in the old days: a short-sauced

Ingredients

Europe
France
Provence
Soup
Fish course
Pescatarian

Ingredients

Method