La bouillabaisse de La Mère Terrats

Name: La bouillabaisse de La Mère Terrats
Cuisine: French
Ingredients: 2 kg/4 lb 8 oz fish (1 chapon, 1 pageot, 2 rascasses, 1 gurnard and 1 lobster, enough to give you 250–300 g/9–11 oz fish per serving); 2 kg/4 lb 8 oz fish (1 chapon, 1 pageot, 2 rascasses, 1 gurnard and 1 lobster, enough to give you 250–300 g/9–11 oz fish per serving); 2 kg/4 lb 8 oz fish (1 chapon, 1 pageot, 2 rascasses, 1 gurnard and 1 lobster, enough to give you 250–300 g/9–11 oz fish per serving); 2 kg/4 lb 8 oz fish (1 chapon, 1 pageot, 2 rascasses, 1 gurnard and 1 lobster, enough to give you 250–300 g/9–11 oz fish per serving); 2 kg/4 lb 8 oz fish (1 chapon, 1 pageot, 2 rascasses, 1 gurnard and 1 lobster, enough to give you 250–300 g/9–11 oz fish per serving); 2–3 small hot red peppers; 2 kg/4 lb 8 oz fish (1 chapon, 1 pageot, 2 rascasses, 1 gurnard and 1 lobster, enough to give you 250–300 g/9–11 oz fish per serving); 2 kg/4 lb 8 oz fish (1 chapon, 1 pageot, 2 rascasses, 1 gurnard and 1 lobster, enough to give you 250–300 g/9–11 oz fish per serving); 3–4 small potatoes per serving (18–24 in all), 3–4 slices stale French bread per serving (18–24 in all); 3–4 small potatoes per serving (18–24 in all), 3–4 slices stale French bread per serving (18–24 in all); 1 kg/2 lb/4 oz fish for bouillabaisse; 2 tablespoons olive oil per serving (12 tablespoons); 1 bouquet garni (bay leaf, thyme, rosemary); 1 bouquet garni (bay leaf, thyme, rosemary); 1 bouquet garni (bay leaf, thyme, rosemary); ½-1 teaspoon saffron; 2 large Spanish onions, finely chopped; 2 cloves garlic; 4–6 large ripe tomatoes, chopped; 1 bouquet garni (bay leaf, thyme, rosemary)

Preparation info

Serves
6

Difficulty
Easy

Appears in

Feasts of Provence

By Robert Carrier

Published 1995

About

The fabulous bouillabaisse served at La Mère Terrats restaurant just outside Cannes cooks rare Mediterranean fish - chapon and rascasse and a live langouste (crayfish) - in a super-rich bouillon made of tiny little rockfish from the Mediterranean that are unavailable in this country: over 2 kg of fish (4

Ingredients

Europe
France
Provence
Soup
Fish course
Pescatarian

Ingredients

Method