This is how you make a divine bouillabaisse yourself

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This delicious recipe for bouillabaisse comes from the great book Working with fish by Bart van Olphen .

For 4 persons:

  • 3 tablespoons olive oil
  • 1 onion, thinly sliced
  • 1 leek, cut into rings
  • 1 fennel, roughly chopped
  • 1 teaspoon fennel seed
  • 2 tomatoes, roughly chopped
  • 4 garlic cloves, unpeeled
  • 1 tablespoon tomato paste
  • 1 monkfish fillet of 200 grams
  • 1 800 gram sunfish, filleted, save the bones and head
  • 1 gurnard of 400 grams, filleted, save the bones and the head
  • 1 dorado of 300-400 grams, filleted, save the bones and the head
  • 2 tablespoons pernod
  • 1 glass of dry white wine
  • 5 pieces of orange peel, without white
  • 1 star anise
  • 1 teaspoon saffron threads
  • 400 grams small potatoes, peeled
  • 250 grams mussels, cleaned
  • 1 tablespoon chives, finely chopped
  • 4 slices of baguette, sliced ​​diagonally
  • 2 tablespoons rouille* (see below)
  • Pepper
  • Salty

The rouille (this recipe makes 2.5 dl):

  • 1 red pepper, seeded, finely chopped
  • 4 garlic cloves, without peel
  • 2 egg yolks
  • pinch of cayenne pepper
  • pinch of saffron
  • 1.5 dl light olive oil
  • 2 teaspoons salt

And further…

  • Oven
  • oven grill
  • Frying pan (3x)
  • sieve
  • Small kitchen knife

This dish, which originated in Marseille, is often confused with fish soup. It is basically a dish of fish cooked in liquid, where you serve the same liquid with the fish. A true main meal. You can vary with the types of fish, crustaceans and shellfish. Delicious with rouille and croutons.

This is how you make divine bouillabaisse

Place the pan on the stove and add 2 tablespoons of olive oil. Braise the onion, leek, fennel and fennel seeds for 2-3 minutes until translucent and soft.

Add the tomato, garlic and tomato paste. Stir well.

Now add all the bones and fish heads to the pan, let it get hot and deglaze with pernod. Add the white wine and water until everything is well covered.

Now add the orange peels, star anise and half of the saffron. Add salt to taste and let everything come to a boil. Let it simmer gently for 20 minutes.

Now cut the fish fillets into three or two parts.

Strain the broth. Remove the bones from the sieve and discard. Press all ingredients through the sieve with the back of a spoon; do this as best you can, so that as little as possible is left behind.

Take a deep frying pan and put a third of the strained soup in it. Cook the potatoes in this until tender.

Take the pieces of fish and sprinkle with salt. Place the fish in the other deep skillet with the rest of the soup and the mussels. Add the rest of the saffron. Place the lid on the pan and slowly bring everything to the boil. Now lower the heat for 6-7 minutes.

Make the croutons by brushing the slices of baguette with olive oil. Sprinkle some salt over it. Grill both sides in the oven for a minute.

Remove the fish from the pan and set it aside. Strain the potatoes and keep the soup. Mix this soup with the soup in which the fish was cooked.

Take a deep dish and place the pieces of fish and mussels in it. Pour over the soup and garnish with some chives. Serve with rouille and croutons.

How do you make the rouille?

Crush the pepper and garlic with the salt in a mortar. Mix in the egg yolks and add the cayenne pepper and saffron. Now add the oil drop by drop until a thick sauce is formed. Add some extra cayenne pepper and/or salt to taste.

Source: Culy by
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