Bouillabaisse

Name: Bouillabaisse
Prep time: 1 h
Cook time: 1 h 10 min
Total time: 2 h 10 min
Yield: Serves 4–6
Cuisine: French
Ingredients: 24 thin slices French baguette; 1 carrot, fennel bulb and leek, white part only, cut into julienne strips (see Chef’s tip); 1 carrot, fennel bulb and leek, white part only, cut into julienne strips (see Chef’s tip); 1 carrot, fennel bulb and leek, white part only, cut into julienne strips (see Chef’s tip); 1 small leek, onion and fennel bulb, sliced thinly; 1 small leek, onion and fennel bulb, sliced thinly; chopped fresh basil, to garnish; 3 cloves garlic, cut in half; 2 cloves garlic; 2 cloves garlic; 1 celery stick, sliced thinly; 1 small leek, onion and fennel bulb, sliced thinly; 1 bay leaf; 2 sprigs of fresh thyme; 500 ml (16 fl oz) white wine; 2 tablespoons tomato paste; 1 tablespoon tomato paste; 3 cloves garlic, crushed into a paste; 4 sprigs of fresh parsley; 1 egg yolk; 1 baked potato, about 200 g (6½ oz); 3 cloves garlic, crushed into a paste; 250 ml (8 fl oz) olive oil; 1 John Dory, filleted and bones reserved; 500 g (1 lb) conger eel, sliced; 2 cloves garlic, finely chopped; pinch of saffron threads; 1 carrot, fennel bulb and leek, white part only, cut into julienne strips (see Chef’s tip); 2 sole, filleted and bones reserved; 500 g (1 lb) monkfish or ling, filleted and bones reserved

Preparation info

Serves
4–6

Difficulty
Medium
Ready in
2 hr 30

Appears in

Regional French

By Le Cordon Bleu

Published 1998

About

Fishermen in Marseille made this fragrant soup using fish that were difficult to sell. These were tossed into a simmering pot, hence the name Bouillabaisse, from ‘bouillir’ (to boil) and ‘abaisser’ (to reduce). You can use any combination of the fish below in the soup, and increase the amount of one fish if another is not available.

Ingredients

1 John Dory, filleted and bones reserved
2 sole, filleted and bones reserved
500 g (1

Europe
France
Marseille
Pescatarian
Soup
Mediterranean

Method

Season the fish fillets and eel and toss with 3 tablespoons of olive oil, the chopped garlic, saffron, carrot, fennel and leek. Cover and refrigerate.
To make the soup, heat 3 tablespoon