Step 1: In
a large stew pan, heat the onions with olive oil and garlic at slow
Step 2: Add tomatoes
and tomato concentrate, raise heat to moderate
Step 3: Add 3 liters
(3.15 quarts) of water, bouquet of herbs, orange peel, and cleaned fish
(red mullet, conger eels, any other small fish and small crabs) in the
stew pan. Add salt and pepper. Cook uncovered at moderate heat for 20
to 25 minutes
Remove the bouquet of herbs and the orange peel. Taste and if needed
add more seasoning
Put the John Dory and the monkfish. Add saffron. If needed add water
to make sure that fish are covered.
Boil for 10 minutes. Add red gurnard and scorpion fish. Boil again for
Remove the large fish and put them on a serving platter. Correct seasoning.
Prepare slices of bread. Pour in the Bouillabaisse over the bread. Traditionally
Bouillabaisse is served with Rouille, a type of mayonnaise made with
garlic and olive oil
Wine suggestion: Rosé
Cotes de Provence, Alsace's Riesling,
(French Wine Guide).