Recipe for Marseille Classic Bouillabaisse
The fish scraps and a few herbs were thrown into a pot of boiling salty water, this meager meal marked the end of a long day for the fishermen of Marseille. Fast forward to the present day and this fish soup is no longer considered a humble meal. You can read more about the origins of Bouillabaisse here.
The Provence Gourmet shares his recipe for a gourmet version of bouillabaisse. If you are interested in cooking classes and learning some traditional Provencal meals contact Gilles (Provence Gourmet) to find out about his classes.
Image Credits: All photos were provided by and published with the permission of Provence Gourmet
A Bouillabaisse, to be served in perfect conditions, should be prepared for a party of at least 6 to 7. This allows the cook to purchase a wider variety of fish. You will have to be persevere to find all the different types of fresh Mediterranean fish. If you are far from the Mediterranean, use your local white fleshed fish. The recipe proposed here, consists in poaching the bigger fish into the small fish soup. It is the luxury version of the recipe, as it differs from the original fishermen who were simply recuperating the damaged and unsold parts. Follow the steps to create this a gastronomic recipe.
- 3-400 gr(1/2-3/4 lbs) Assorted Rock Fish300-400 gr per person - see note below
- 2Medium Onions
- 2 Garlic Cloves
- 2Medium Potatoesper person
- 2Large Ripe tomatoesBeefsteak or if in Provence a local variety
- 2tsp Saffron threads
- 2 Dried fennel branches
- 2 Dried bay leaves
- olive oil
- Salt & Pepper
- 1tbsp Pastis
Note for the fish: Select 300 to 400 grams per persons for the bigger fish.
Ideally a mixture of fish with a rather harder flesh such as: Red Rascasse fish, Sea Robin, capon fish, weever, Monkfish, and European conger. And, also a selection of fish with tender meat such as: roucaou, sea bass, Gilt head bream, St Peter (John Dory), whiting
Try to buy different types of fish of a similar size (about 300 to 400 gr each) and as the fishmonger to clean and scaled the fish.
Ideally with a Bouillabaisse serve a Bandol Rosé wine like Château de Pibarnon