Name: Bouillabaisse
Prep time: 1 h
Cook time: 1 h 10 min
Total time: 2 h 10 min
Yield: Serves 4-6
Ingredients: 1 small leek, onion and fennel bulb, sliced thinly; 1 celery stick, sliced thinly; 1 carrot, fennel bulb and leek, white part only, cut into julienne strips (see Chef’s tip); 3 cloves garlic, crushed into a paste; 1 small sea bream, filleted and bones reserved; 500 g (1 lb) conger eel, cut into pieces; 2 cloves garlic; 1 egg yolk; 1 baked potato, about 200 g (6½ oz); 2 sprigs of fresh thyme; 4 sprigs of fresh parsley; pinch of saffron threads; 250 ml (8 fl oz) olive oil; 3 cloves garlic, cut in half, for croûtes; 24 thin slices French baguette, for croûtes; 500 g (1 lb) monkfish or ling, filleted and bones reserved; chopped fresh basil, to garnish; 2 tablespoons tomato paste; 500 ml (16 fl oz) white wine; 2 cloves garlic, finely chopped; 1 John Dory, filleted and bones reserved; 90 ml (3 fl oz) olive oil; 2 sole, filleted and bones reserved; 1 tablespoon tomato paste; 1 bay leaf

Preparation info

Serves
4-6

Difficulty
Medium
Ready in
2 hr 30

Appears in

Seafood

By Le Cordon Bleu

Published 1999

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

Method

Season the fish and eel and toss with half the oil, the garlic, saffron, carrot, fennel and leek. Cover and refrigerate.
To make the soup, heat the remaining oil in a stockpot over high heat, add the reserved bones and cook for 3 minutes. Stir in the leek, onion, fennel, celery and garlic and cook for 2 minutes, then mix in the tomato paste and cook for 2 minut

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Ingredients

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