French Mediterranean-Style Fish Soup

Name: French Mediterranean-Style Fish Soup (Bouillabaisse)
Cuisine: France
Ingredients: 8 pounds assorted whole fish, filleted, heads and bones reserved; 3 tablespoons olive oil; 6 garlic cloves, chopped; 2 cups rouille or saffron and garlic mayonnaise; ½-inch slices of French baguette, about 5 per person; 2 cups rouille or saffron and garlic mayonnaise; 1 medium-size onion, coarsely chopped; 1 fennel bulb, coarsely chopped (optional); 6 fresh thyme or marjoram sprigs or 1 teaspoon dried; 6 fresh thyme or marjoram sprigs or 1 teaspoon dried; 3 medium-size leeks, including 1 inch of the green, washed and finely chopped; a 2-inch strip of orange zest; ¼ cup Pernod or Ricard; 8 medium-size tomatoes, peeled, seeded, and chopped

Bouillabaisse

Preparation info

Makes
6
Main-Course Servings

Difficulty
Medium

Appears in

Splendid Soups

By James Peterson

Published 2000

About

Because bouillabaisse is arguably one of the world’s greatest soups, food cognoscenti love to argue the relative merits of their favorite versions in restaurants in Marseilles, Toulon, and Paris.

I hesitate to call this soup a bouillabaisse. People are more or less dogmatic on this subject, the most resolutely purist insistent that bouillabaisse can be made only within sight of Mediterranean shores, moderates able to enjoy a bouillabaisse as far away as P

Ingredients

Europe
France
Marseilles
Toulon
Paris
Main course
Soup
Pescatarian

Ingredients

Method