French Bouillabaisse


2 lbs of mixed fish and shellfish. Monk fish, cod, red snapper, mussels, bass, shrimp,or crab
Pinch of saffron threads
2 to 3 onions, peeled
1 celery stalk
2/3 cup olive oil
1/2 pound canned tomatoes with juice (we like Cento)
2 garlic cloves minced
1 bay leaf
1/2 tsp dried thyme or 1 tsp fresh
1 tbs parsley
Finely shredded rind of 1/2 orange
Kosher or sea salt and fresh cracked black pepper to taste
5 cups of fish stock
For Rouille:
2 Serrano chili peppers
4 cloves garlic
1 cup olive oil
1 egg yolk
1 hand full of French bread
1 tbs salt
Pinch of saffron

Bouillabaisse originates from Provence in France. An authentic bouillabaisse is made with a variety of Mediterranean fish, some of which are only available in the south of France. Regional variations use whatever fish is available locally. After cooking, the fish is usually removed and served on a separate plate along with Rouille, which is a prepared condiment.


  • Skin and fillet the fish if necessary, then cut into fairly large, thick pieces.
  • Remove shellfish from their shells.
  • Put saffron in a small bowl. Pour in 2/3 cup of boiling water and let soak 30 minutes.
  • Slice the onions; chop the celery.
  • Heat oil in a large saute pan. Add the onions and celery and cook until softened, about 5 minutes.
  • Skin the tomatoes and slice. Add to the pan with the garlic, herbs, orange rind and seasoning.
  • Arrange the fish in a layer over the vegetables.
  • Pour over the saffron liquid and just enough stock to cover the fish. Bring to a boil and simmer uncovered for about 8 minutes.
  • Add the shellfish and cook until the fish pieces are cooked but still hold together their shape, about 5 minutes longer.
  • Garnish with parsley and serve with French bread and Rouille.

Rouille Directions:

  • Crush chilies, garlic and 1 tsp of olive oil to form thick paste.
  • Crumble the bread and moisten it with some of the broth from the bouillabaisse and press it into a tight lump, squeezing out the liquid.
  • Add to the paste and beat, adding olive oil until you have raised a smooth sauce. If sauce starts to separate add more liquid.
  • Serve as an accompaniment with the bouillabaisse.




30 min


1 hr


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