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Recipe for Bouillabaisse Terrine by Gérald Passedat

This recipe for Bouillabaisse Terrine is from Gérald Passedat’s new cookbook Flavors From The French Mediterranean. This master chef turns this Provencal seafood dish – originally a fisherman’s meal made with the unsold fish parts – into a beautiful new variation on the dish.

Flavors From The French Mediterranean @GeraldPassedat

Bouillabaisse Terrine Terrine De BouilleAbaisse #GeraldPassedat (c) RichardHaughton

Bouillabaisse Terrine by Gérald Passedat

Gérald Passedat
A Michelin-starred chef variation on the Marseille classic.
Prep Time 2 hours
Cook Time 45 minutes
Total Time 8 hours 45 minutes
Course Appetizer
Cuisine French, Provencal
Servings 4 People


  • 1 Lobster tail
  • 1 bouquet garni
  • a pinch Saffron powder
  • 1 cup (400 ml) fish stock
  • 2 Weever fish fillets
  • 2 John Dory fillets weighing approximately 7 oz. (200 g) each
  • 1 Beefsteak tomato
  • 2 tbsp (30ml) Passedat olive oil*
  • 2 Potatoes
  • 2 Scallions
  • 2 Celery sticks
  • 2 Leaves gelatin
  • to taste Salt and Pepper


  • Poach the lobster tail in simmering water with the bouquet garni for 4 minutes; drain and allow to cool.
  • Remove the lobster flesh from the shell and chop into pieces; reserve.
  • Add the saffron to the fish stock.
  • Poach all the fish fillets in half of the fish stock for 10 minutes.
  • Season with salt and pepper to taste and allow to cool.
  • Remove the fillets from the stock and set aside. Reserve the stock.
  • Preheat oven to 300°F (150°C/Gas mark 2).
  • Wash and slice the tomato and put the slices in an ovenproof dish. Add the olive oil and season with salt and pepper. Cook in the oven for 15 minutes.
  • Peel and slice the potatoes and cook them in the reserved fish stock for approximately 15 minutes until tender.
  • Peel and chop the scallions finely, blanch them in boiling water, and refresh under cold running water.
  • Blanch the celery sticks, refresh, and cut them into lengths the same size as the terrine dish.
  • Soak the gelatin in cold water to soften the leaves. Heat the remaining fish stock and season with salt and pepper. Drain the gelatin and stir the leaves into the stock until they dissolve.
  • When the stock begins to set and has reached the “wobbly” stage, place the fish fillets, tomatoes, potatoes, scallions, and celery in the terrine dish in alternate layers, placing the lobster pieces in the center.
  • Spoon over the stock.
  • Cover and place a weight on top, then refrigerate for approximately 6 hours or until set.


*Passedat olive oil is available from the le Petit Nice Boutique.
Wondering about weever fish?
John Dory is also known as St Peter's fish - a saltwater white fish.
Keyword Seafood Recipes
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Carolyne Kauser-Abbott

With her camera and laptop close at hand, Carolyne has traded in her business suits for the world of freelance writing and blogging. Her first airplane ride at six months of age was her introduction to the exciting world of travel.

While in Provence, Carolyne can be found hiking with friends, riding the hills around the Alpilles or tackling Mont Ventoux. Her attachment to the region resonates in Perfectly Provence this digital magazine that she launched in 2014. This website is an opportunity to explore the best of the Mediterranean lifestyle (food & wine, places to stay, expat stories, books on the region, travel tips, real estate tips and more), through our contributors' articles.

Carolyne writes a food and travel blog Ginger and Nutmeg. Carolyne’s freelance articles can be found in Global Living Magazine, Avenue Magazine and City Palate (Published Travel Articles).


  1. November 19, 2017 at 11:12 am — Reply

    This is definitely a recipe I will want to try over the holidays. First it looks a bit fussy, but it really is quite simple. I know I won’t be able to get those specific fish, but I’m sure I can find good substitutes. Perhaps this will be our New Year’s feast!

    • November 19, 2017 at 1:18 pm — Reply

      Hi David: If anyone can recreate this Gérald Passedat bouillabaisse terrine it is you. We can’t wait to see your blog post.

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