Name: Languedoc Fish Soup (Bouillabaisse languedocienne)
Yield: Serves 4-6
Cuisine: France
Ingredients: 1 bay leaf; 2 cloves garlic, sliced; large pinch saffron; white part of the leeks (see above), halved lengthwise and finely sliced; aïoli; 2 ripe tomatoes, skinned, deseeded and chopped; salt, pepper; 3 cloves garlic, chopped; 750 g mussels, cleaned; 2-3 leeks, green parts, washed and sliced (keep white for the soup); 2 kg mixed filleted fish, including bones; 300 g clams, well washed; 150 ml white wine; 12-18 slices of toasted baguette; 3 tbsp olive oil; 200 g lardons

Preparation info

Serves
4-6

Difficulty
Medium

Appears in

Sud de France

By Caroline Conran

Published 2012

About

I was reminded of Connecticut chowder, – a fish soup with bacon and tomatoes – when I came across this rather magical dish. The Languedoc bouillabaisse is an aromatic Mediterranean fish soup containing garlic, saffron and fennel, but, unlike the Marseillaise version, this one shares the basic chowder theme of fish with bacon. André Bonnaure, the chef- author of À Table, Petit Précis de Cuisine Occitane and a world authority on cooking foie gras