Marseille fishermen's soup born from rock fish that were not sold on the market, today elevated to a gourmet dish with a recipe protected by a quality charter in Marseille.
Mediterranean
Bouillabaisse
Traditional Marseille bouillabaisse, fish soup with saffron and rouille, authentic French recipe.
- France
- soup
- Light
- High protein
- medium
40 min
Tiempo de Preparación
6
Servings
Nutrición por ración
- Calories 310 kcal
- Protein 38 g
- Carbohydrates 8 g
- Fat 13 g
Story behind the dish
Preparation
Bouillabaisse is a preparation from France with difficult difficulty. Reserve about 80 minutes in total (40 for mise en place and preparation, 40 for cooking). Follow the 6 phases in order: each step indicates what to do, what to observe and, when applicable, the time or level of fire.
Before you start
- Have ready: 1.5 kg of assorted rock fish.
- Have ready: 300 g of mussels.
- Have ready: 1 onion.
- Have ready: 2 leeks.
- Have ready: 3 tomatoes.
- Salt, oil and spices measured and within reach.
- Clean utensils, board and clear work surface.
-
Saute onion
Sauté onion, leek, fennel and garlic in olive oil until softened. Stir frequently so it doesn't stick. The objective is to concentrate aromas, not to accelerate with excessive heat. In demanding recipes, do not improvise times: precision makes the difference. Stir frequently so it doesn't stick. The objective is to concentrate aromas, not to accelerate with excessive heat.In demanding recipes, do not improvise times: precision makes the difference.
Stir frequently so it doesn't stick. The objective is to concentrate aromas, not to accelerate with excessive heat.
-
Add the chopped tomato
Add the chopped tomato, orange peel and saffron, sauté for 5 minutes. Stir frequently so it doesn't stick. The objective is to concentrate aromas, not to accelerate with excessive heat. In demanding recipes, do not improvise times: precision makes the difference. Stir frequently so it doesn't stick. The objective is to concentrate aromas, not to accelerate with excessive heat.In demanding recipes, do not improvise times: precision makes the difference.
Stir frequently so it doesn't stick. The objective is to concentrate aromas, not to accelerate with excessive heat.
-
Add the firmer fish and water or fish broth until covered.
Add the firmer fish and water or fish broth to cover, cook for 20 minutes. Go slowly and confirm texture, aroma and color before moving to the next step. In demanding recipes, do not improvise times: precision makes the difference. Go slowly and confirm texture, aroma and color before moving to the next step. In demanding recipes, do not improvise times: precision makes the difference.
Go slowly and confirm texture, aroma and color before moving to the next step.
-
Add the most delicate fish and the mussels for the last 10 minutes.
Add the most delicate fish and the mussels for the last 10 minutes. Go slowly and confirm texture, aroma and color before moving to the next step. In demanding recipes, do not improvise times: precision makes the difference. Go slowly and confirm texture, aroma and color before moving to the next step. In demanding recipes, do not improvise times: precision makes the difference.
Go slowly and confirm texture, aroma and color before moving to the next step.
-
Carefully remove the fish and strain the broth.
Carefully remove the fish and strain the broth, or serve everything together according to tradition. Serve on a preheated plate or platter if the dish must maintain temperature. In demanding recipes, do not improvise times: precision makes the difference. Serve on a preheated plate or platter if the dish must maintain temperature. In demanding recipes, do not improvise times: precision makes the difference.
Serve on a preheated plate or platter if the dish must maintain temperature.
-
Serve the broth with toasted bread and rouille (garlic and saffron sauce)
Serve the broth with toasted bread and rouille (garlic and saffron sauce), and the fish on the side. Serve on a preheated plate or platter if the dish must maintain temperature. In demanding recipes, do not improvise times: precision makes the difference. Serve on a preheated plate or platter if the dish must maintain temperature. In demanding recipes, do not improvise times: precision makes the difference.
Serve on a preheated plate or platter if the dish must maintain temperature.
Chef's tips
- Use at least 3-4 varieties of rockfish for a broth with more depth.
- Rouille (garlic, saffron and chilli mayonnaise) is the essential traditional accompaniment.
Variations
- Bourride (saffron-free version, with aioli)
- White fish bouillabaisse only
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