120 mintime
Harddifficulty
4Servings
—Rating
Traditional Marseille Bouillabaisse
Traditional dish · French
The authentic Provençal fish stew featuring a variety of Mediterranean rockfish, saffron, and fennel, served with crusty bread and rouille.
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Ingredients
- Assorted Mediterranean rockfish (rascasse, conger, gurnard)2 kg
- Leeks2 stalks
- Fennel bulb1 large
- Tomatoes4 medium
- Saffron threads1 pinch
- Garlic cloves6
- Olive oil100 ml
- Orange peel1 strip
- Saltto taste
- Black pepperto taste
Steps
- 1
Sauté sliced leeks, fennel, and garlic in olive oil until soft.
- 2
Add chopped tomatoes, orange peel, and saffron, then simmer with water to create the base.
- 3
Add the firmest fish first, followed by softer fish and shellfish, simmering until just cooked through.
- 4
Serve the broth and fish separately or together in deep bowls with rouille-topped bread.
