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Bouillabaisse

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Preparation info
  • Serves

    4-6

    • Difficulty

      Medium

    • Ready in

      2 hr 30

Appears in
Seafood: Le Cordon Bleu Home Collection

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

  1. Season the fish and eel and toss with half the oil, the garlic, saffron, carrot, fennel and leek. Cover and refrigerate.
  2. 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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