Rich Bouillabaisse

Preparation info

  • Serves

    6

    • Difficulty

      Easy

    • Ready in

      1 hr 5

Appears in

The French Kitchen: A Cookbook

The French Kitchen

By Joanne Harris and Fran Warde

Published 2002

  • About

This very old recipe was originally cooked in a pot balanced on three stones, and was a poor dish designed to make the most of cheap, common ingredients. It is almost impossible to make authentic bouillabaisse other than in the south of France, because the rascasse and other Mediterranean rock fish that are traditionally used in its making are just not available elsewhere. This ‘rich’ version – Bouillabaisse Riche – uses monkfish instead, which has fewer bones, but you can adapt the recipe to any kind of fish or shellfish. In Marseille, the bouillon is served with a local bread called marette, with the fish on the side, and the legend goes that the goddess Venus first made it for her husband Vulcan – to send him to sleep while she disported herself elsewhere. Serve bouillabaisse with lots of warm French bread, and try it with a spoonful of chilli aïoli, a variation of the herb aïoli.

Ingredients

    Method