“This dish evokes the south, the Mediterranean flavors of the holiday, the sun, and focus In the south Cote d’Azur. It also speaks of a culinary tradition alive, the evolution of a popular dish that is cooked with fish caught daily and has become one of the jewels of French cuisine. “
Table of Contents
Ingredients for Bouillabaisse Recipe
For serving 8 people
- 3 3/4 lbs (1.8 kg) red mullet
- 1 Congre, in 4 slices
- 10 crabs
- 1.3 kg scorpion fish
- 3 lbs (1.3 kg) monkfish
- 3 lbs (1.3 kg) gurnard
- 3 lbs (1.3 kg) Saint-Pierre
- 2 lb (900 g) tomatoes, cut into 4
- 4 onions, sliced
- 2 cloves garlic, chopped
- 2 c. S. tomato paste
- Olive oil
- Bouquet of herbs: dill (2 strands), laurel (1 leaf), parsley (1 bit), Orange Peel
- Salt and pepper
- 2 c. to c. saffron
Cooking Instructions
1: In a large casserole or saucepan, heat the onions with olive oil and garlic over low heat.
2: Add tomatoes and tomato paste, increase the heat to medium.
3: Pour 3 liters of water, the bouquet of herbs, orange peel, and cleaned fish (Mullet, Conger, other small fish, and crabs). Add salt and pepper. Cook uncovered over medium heat for 20 to 25 minutes.
4: Remove the herb bouquet and orange peel. Taste, and if necessary, add more salt and pepper.
5: Place Saint-Pierre and Monkfish. Add saffron. And if it needs more water to completely cover the fish.
6: Boil for 10 minutes. Add Grondin and Rascasse. Boil for another 6 minutes.
Service: Remove the big fish and present them in a serving platter. Correct the salt and pepper. Prepare the bread slices. Bouillabaisse spread on bread. Traditionally, Bouillabaisse is served with rouille, a sort of mayonnaise with garlic and olive oil.
Wine suggestion: Rosé Cotes de Provence, Alsace Riesling, Beaujolais red. — Also Read: Classic Lobster Thermidor
Bon appétit!
Photo credit: © Eatwell101.com
Bouillabaisse Recipe (French Fish Soup)
by eatwell101
Yield: 8
Prep Time: 15 min
Cook Time: 30 min
Ingredients
- 3 3/4 lbs (1.8 kg) red mullet
- 1 Congre, in 4 slices
- 10 crabs
- 1.3 kg scorpion fish
- 3 lbs (1.3 kg) monkfish
- 3 lbs (1.3 kg) gurnard
- 3 lbs (1.3 kg) Saint-Pierre
- 2 lb (900 g) tomatoes, cut into 4
- 4 onions, sliced
- 2 cloves garlic, chopped
- 2 c. S. tomato paste
- Olive oil
- Bouquet of herbs: dill (2 strands), laurel (1 leaf), parsley (1 bit), Orange Peel
- Salt and pepper
- 2 c. to c. saffron
Instructions
- In a large casserole or saucepan, heat the onions with olive oil and garlic over low heat.
- Add tomatoes and tomato paste, increase the heat to medium.
- Pour 3 liters of water, the bouquet of herbs, orange peel, and cleaned fish (Mullet, Conger, other small fish, and crabs). Add salt and pepper. Cook uncovered over medium heat for 20 to 25 minutes.
- Remove the herb bouquet and orange peel. Taste, and if necessary, add more salt and pepper.
- Place Saint-Pierre and Monkfish. Add saffron. And if it needs more water to completely cover the fish.
- Boil for 10 minutes. Add Grondin and Rascasse. Boil for another 6 minutes.
- Service: Remove the big fish and present them in a serving platter. Correct the salt and pepper. Prepare the bread slices. Bouillabaisse spread on bread. Traditionally, Bouillabaisse is served with rouille, a sort of mayonnaise with garlic and olive oil.
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