Preparation info
  • Serve


    • Difficulty


    • Ready in

      1 hr 15

Appears in
French Brasserie Cookbook

By Daniel Galmiche

Published 2011

  • About

Bouillabaisse, an elaborate fish soup from Marseilles in the south of France, is the very essence of the sea. Originally the food of poor fishermen, who put in it whatever they hadn’t been able to sell that day, it has evolved into a voluptuous mix of succulent fish and shellfish, made enticing with herbs, spices and vegetables.


  • 4 tbsp olive oil
  • 1 large onion, chopped
  • 1 leek, finely sliced and rinsed


Heat a little of the oil in a large, heavy-based or cast iron casserole pan over a medium heat and cook the onion, leek and fennel for 4–5 minutes, stirring occasionally. Add the tomatoes, tomato purée, garlic, thyme and saffron and cook for a further 2 minutes, stirring occasionally. Add the langoustines and stir until they are a deep orange colour. Add the wine and spirit and stir to deglaze.