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Bouillabaisse

Traditional Provencal fish soup.

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  • 4 - 8 persons
  • 60 min.
  • Appetizer
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Recipes from Oil & Vinegar

Nice to know

Bouillabaisse is one of the most famous traditional fish soups, originating from Marseille. Provencal fisherman used to cook their undersized and unmarketable fish, which was the precursor of this traditional fish soup. Since its possible to add different types of fish according to taste and availability, you can vary the character of this rich fish soup. Cook with local products and seasonal vegetables and herbs.

  • Ingredients

    • 2 tbsp Bonsecco Olive Oil • 1 small carrot • 1 small leek • 2 shallots • 2 cloves of garlic • 2 tsp Piment d'Espelette • 1 large tomato or 1 cup cherry tomatoes • 1 fennel bulb • 1 glass of white wine • 1 pot of fish stock + equal amount of water • 1 Bouquet Garni • pinch of saffron • 2 lb mixed fish (eg 3/4 lb cod , 3.4 lb salmon, 1/2 lb prawns) • cream •

    bread: • Mediterranean bread mix • Piment d'Espelette • ½ red onion

  • Getting started

    Prepare the bread dough according to the directions on the packet. After 1½ hours rest: Shape the dough into an oblong loaf. Make a number of notches with a knife in the top of the dough. Divide the chopped onion over the bread and sprinkle with Rouille au Piment d'Espelette. Let the dough rest for 30 minutes before baking.

    Step 2

    Chop the vegetables. Saute the shallots and garlic with 2 tsp Rouille au Piment d'Espelette in the Bonsecco Olive Oil . Add the carrot, leek and fennel. Cook for about 3 minutes then add the tomato. Cook for a further 2 minutes then deglaze with white wine and add the saffron, Bouquet Garni, fish stock and water. Let it simmer for at least 20 minutes on low heat. Remove the Bouquet Garni. Cut the fish into pieces, pat dry and sprinkle with salt and pepper. Add the fish to the soup and leave to simmer, uncovered, until the fish is cooked (about 15 minutes).

    Step 3

    Finally add the prawns and cook until pink through. Before serving stir 4-6 tsp Rouille au Piment d'Espelette (or more to taste) into the soup. Garnish with fennel and / or parsley and a dash of cream. Serve with bread.

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