La Bouillabaisse

Name: La Bouillabaisse
Prep time: 45 min
Cook time: 1 h 15 min
Total time: 2 h
Cuisine: French
Ingredients: 2 thyme sprigs; 1 fennel bulb, trimmed and chopped, or 1 tsp dried fennel seeds; 8 cm/3¼ in strip of orange rind, white pith removed; 2 tsp sea salt; 6–8 black peppercorns; 1 bay leaf; a pinch of saffron threads; 1 red pepper; 1 red chilli, deseeded and finely chopped; 400 ml/4 fl oz/scant 1⅔ cups white wine; 1 potato, unpeeled and left whole; sea salt and freshly ground black pepper; 80 ml/2½ fl oz/⅓ cup olive oil; sea salt and freshly ground black pepper; about 1.1 kg/2 lb 7 oz fish heads and bones; about 1.1 kg/2 lb 7 oz fish heads and bones; 450 g/1 lb ripe tomatoes, chopped; 1 fennel bulb, trimmed and chopped, or 1 tsp dried fennel seeds; 4 tbsp olive oil; 1 large onion, chopped; 2 celery sticks, chopped; 4 garlic cloves, crushed; 2.7 kg/6 lb mixed fish and shellfish, such as halibut, red mullet, prawns, mussels and clams, cleaned, prepared and filleted; 2.7 kg/6 lb mixed fish and shellfish, such as halibut, red mullet, prawns, mussels and clams, cleaned, prepared and filleted; 1 large French baguette, sliced; 1 tbsp roughly chopped parsley leaves; 2.7 kg/6 lb mixed fish and shellfish, such as halibut, red mullet, prawns, mussels and clams, cleaned, prepared and filleted; 2.7 kg/6 lb mixed fish and shellfish, such as halibut, red mullet, prawns, mussels and clams, cleaned, prepared and filleted; 2.7 kg/6 lb mixed fish and shellfish, such as halibut, red mullet, prawns, mussels and clams, cleaned, prepared and filleted; 2.7 kg/6 lb mixed fish and shellfish, such as halibut, red mullet, prawns, mussels and clams, cleaned, prepared and filleted

Preparation info

Serves
6

Difficulty
Easy
Ready in
2 hr

Appears in

Fiori Di Zucca

By Valentina Harris

Published 2013

About

Bouillabaisse is one of the great dishes of French Provençal cuisine and one that my grandparents often served to guests at their home, Le Grand Pin, in the south of France. When I recently talked about this recipe with my family and the memories which it inevitably brings out in us, there was much discussion around our table as to whether or not a traditional bouillabaisse should be served with rouille, or whether this garlicky sauce is only ever served with soupe a

Ingredients

Europe
France
Fish course
Pescatarian
Soup
Provence
Mediterranean

Ingredients

Method