Bouillabaisse de Morue

Preparation info

  • Serves

    6 to 8

    • Difficulty


Appears in

The Robert Carrier Cookbook

By Robert Carrier

Published 1965

  • About


  • pounds salt cod
  • 2 Spanish onions, sliced
  • 2 leeks (white parts only), sliced
  • 4 tablespoons olive oil
  • 4 tomatoes, peeled, seeded and diced
  • 2 tablespoons butter
  • 2 pints water
  • 1 bouquet garni (2 sprigs thyme, 1 sprig fennel, 1 bay leaf)
  • 1 strip orange peel
  • 2 cloves garlic, crushed
  • ¼ teaspoon powdered saffron
  • freshly ground black pepper
  • 2 pounds potatoes, peeled and sliced
  • French bread, garlic, grated cheese
  • finely chopped parsley


Soak salt cod overnight. Drain and cut into large cubes.

Sauté sliced onions and leeks in olive oil until transparent. Simmer tomatoes in butter until smooth. Fill a large saucepan with water; add vegetables with bouquet garni, orange peel, crushed garlic and saffron, and season to taste with freshly ground black pepper.

Bring to a boil; add sliced potatoes, and when they are half cooked, add cubed salt cod. Lower heat and simmer bouillabaisse until cod is tender.

To serve: place slices of stale French bread rubbed with garlic and sprinkled with grated cheese in individual soup dishes; pour over bouillon; serve cod and potatoes on a separate serving dish, sprinkled with finely chopped parsley.