French Bouillabaisse

Ingredients

• 1.5kg mixed fish (firm white fish, mussels, prawns)
• 2 onions
• 3 leeks
• 4 garlic cloves
• 1 fennel bulb
• 2 tomatoes
• 1 strip orange peel
• 1 sprig thyme
• 1 bay leaf
• Big pinch saffron
• 100ml white wine
• 4 tbsp olive oil
• 2 litres fish stock
• For rouille: 4 garlic, 1 egg yolk, 1 tsp saffron, juice of 1 lemon, 200ml olive oil, breadcrumbs
• Toasted baguette and grated Gruyère

Instructions

1. Soften onion, leek, garlic and fennel in olive oil.
2. Add tomato, orange peel, thyme, bay and saffron.
3. Add wine and stock; bring to a boil.
4. Reduce; simmer 30 min.
5. Strain (optional) for a clear broth.
6. Add firm fish first; cook 5 min; add mussels and prawns; cook 4 min more.
7. Make rouille: blend garlic, yolk, saffron, lemon; drizzle in oil until creamy; add breadcrumbs to thicken.
8. Serve broth with bread, rouille spread on top, sprinkled with cheese.

Serving suggestions

• Eat communally.

Storage & reheating

Best fresh.

Nutrition

Nutrition information is not yet available for this recipe. Values vary with portion size and exact ingredients — we will add verified figures here soon.

Frequently asked questions