Bouillabaisse

What is Bouillabaisse?
Traditional fish soup from Marseille made with local fish and seafood products (from the Mediterranean sea).

Bouillabaisse Recipe (serve 8)

Step 1: In a large stew pan, heat the onions with olive oil and garlic at slow pace

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

Step 4: Remove the bouquet of herbs and the orange peel. Taste and if needed add more seasoning

Step 5: Put the John Dory and the monkfish. Add saffron. If needed add water to make sure that fish are covered.

Step 6: Boil for 10 minutes. Add red gurnard and scorpion fish. Boil again for 6 minutes.

Serving: 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, Red Beaujolais (French Wine Guide).

Bon appetit!
 

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