Saltar al contenido

🍪Culinary Experience

We use cookies only to improve our recipes, without invasive ads.

Read Privacy Policy
Skip to main content
Finished and plated dish: Bouillabaisse: Provençal Fish Soup
Fotografía del plato terminado: Bouillabaisse: Provençal Fish Soup
Rate recipe

Bouillabaisse: Provençal Fish Soup

Por Álvaro (RecetAI)•Actualizada recientemente
France (Provence)
Sumérgete y disfruta, Fuego lento
SeafoodTraditionalDairy-FreeGluten-FreeMediterranean
  • 4
    servings
  • 382 kcal/serving
  • avanzado

Ingredients

Still life with the fresh ingredients needed for the recipe

  • Assorted rock fish (monkfish, sea bream, sea bass, hake), cleaned, in large chunks

    1200 g

  • Fish heads and bones (for fumet)

    500 g

  • Large onion, finely chopped

    1 unit

  • Leek, white part, sliced

    1 unit

  • Fresh fennel bulb, thinly sliced

    1 unit

  • Ripe tomatoes, chopped (or 400g can)

    400 g

  • Garlic cloves, chopped

    4 units

  • Tomato paste

    30 g

  • Dry white wine

    200 ml

  • Pernod or pastis (anise liqueur)

    30 ml

  • Saffron threads

    0 g

  • Strip of dried orange peel (no white pith)

    1 unit

  • Extra Virgin Olive Oil

    75 ml

  • Water

    1500 ml

  • Salt and black pepper

    8 g

  • Rustic bread, sliced and toasted (croutons)

    8 units

  • For the Rouille: 1 egg yolk, 2 garlic cloves, 1 tsp hot paprika, pinch of saffron, 100ml olive oil, salt

    100 ml

Utensils needed

    About this recipe

    Bouillabaisse is the great fishermen's soup of Marseille, a stew born of rock and sea.

    Its soul is a fumet of fish heads, saffron, fennel, orange peel, pastis, and tomato, simmered slowly until it becomes liquid orange gold.

    Rock fish are briefly poached in this blazing broth just before serving.

    It is mandatorily served with garlic-rubbed toast and rouille, an incendiary Provençal mayonnaise of hot paprika, garlic, and saffron.

    Instructions

    1
    Step 1

    Step 1

    FUMET: In the large pot, heat 2 tbsp olive oil over medium heat. Add washed fish heads and bones, sauté 5 minutes. Add half the onion, half the fennel, 2 garlic cloves and the orange peel strip. Fry 3 more minutes, pour in cold water (1.5 liters) and bring to a boil. Lower to a gentle simmer and cook 30 minutes, skimming if needed. Strain through a fine sieve, pressing the solids. Reserve the golden stock.

    You will need:

    500 gFish heads and bones (for fumet)5 tablespoonsExtra Virgin Olive Oil1 unitLarge onion, finely chopped1 small bulbFresh fennel bulb, thinly sliced4 clovesGarlic cloves, chopped1 strip (5 cm)Strip of dried orange peel (no white pith)1.5 litersWater
    2
    Step 2

    Step 2

    AROMATIC BASE: Clean the pot. Heat 3 tbsp olive oil over medium heat. Sauté the remaining onion, leek, remaining fennel and remaining garlic for 8-10 minutes until tender and golden, without burning.

    You will need:

    5 tablespoonsExtra Virgin Olive Oil1 unitLarge onion, finely chopped1 unitLeek, white part, sliced1 small bulbFresh fennel bulb, thinly sliced4 clovesGarlic cloves, chopped
    3
    Step 3

    Step 3

    Add the tomato paste and fry for 1 minute, stirring until it darkens. Add the chopped tomatoes, raise the heat slightly and cook 5 minutes until they partially break down.

    You will need:

    2 tablespoonsTomato paste400 gRipe tomatoes, chopped (or 400g can)
    4
    Step 4

    Step 4

    Raise heat. Pour in the dry white wine and let it reduce by half for 2-3 minutes. Add the Pernod (pastis) and flambé briefly if you dare (optional but spectacular). Add the saffron threads.

    You will need:

    200 mlDry white wine2 tablespoonsPernod or pastis (anise liqueur)A generous pinch (0.3 g)Saffron threads
    5
    Step 5

    Step 5

    Pour ALL the strained fumet over the aromatic base. Bring to a gentle boil, lower heat and let the broth simmer slowly for 20 minutes so all flavors meld. The broth should have a beautiful saffron-orange color. Adjust salt and pepper.

    You will need:

    To tasteSalt and black pepper
    6
    Step 6

    Step 6

    MEANWHILE, prepare the ROUILLE: In a mortar or mini-blender, crush 2 peeled garlic cloves with a pinch of salt into a fine paste. Add the egg yolk, hot paprika and a pinch of saffron. Beat vigorously while adding olive oil in a very thin stream, like making mayonnaise, until you get a thick, orange, spicy sauce. Refrigerate.

    You will need:

    See descriptionFor the Rouille: 1 egg yolk, 2 garlic cloves, 1 tsp hot paprika, pinch of saffron, 100ml olive oil, salt
    7
    Step 7

    Step 7

    THE KEY MOMENT: Lightly salt the large fish chunks. When the broth is ready, raise to medium-high heat. Add the firmest, thickest fish first (monkfish) and cook 3 minutes. Then add the more delicate ones (bream, sea bass, hake) and cook only 4-5 more minutes. The fish must be JUST cooked, juicy, never overcooked or falling apart. Carefully remove to a platter.

    You will need:

    1.2 kg totalAssorted rock fish (monkfish, sea bream, sea bass, hake), cleaned, in large chunks
    8
    Step 8

    Step 8

    Toast the rustic bread slices and rub them with a raw garlic clove on one side. Generously spread some rouille on each crouton.

    You will need:

    8 slicesRustic bread, sliced and toasted (croutons)
    9
    Step 9

    Step 9

    TRADITIONAL SERVICE: Serve the blazing orange broth in preheated deep plates. Place the fish chunks in the center of the broth. Accompany with rouille-spread croutons and an extra bowl of rouille on the side.

    Your culinary masterpiece is ready to enjoy!

    Share your version and surprise your guests with art and flavor.

    Celebración cómica y surrealista de Bouillabaisse: Provençal Fish Soup, con ingredientes: Assorted rock fish (monkfish, sea bream, sea bass, hake), cleaned, in large chunks, Fish heads and bones (for fumet), Large onion, finely chopped, Leek, white part, sliced, Fresh fennel bulb, thinly sliced.

    Composición final humorística de Bouillabaisse: Provençal Fish Soup con Assorted rock fish (monkfish, sea bream, sea bass, hake), cleaned, in large chunks, Fish heads and bones (for fumet), Large onion, finely chopped, Leek, white part, sliced, Fresh fennel bulb, thinly sliced
    Imagen final de la receta Bouillabaisse: Provençal Fish Soup, ingredientes: Assorted rock fish (monkfish, sea bream, sea bass, hake), cleaned, in large chunks, Fish heads and bones (for fumet), Large onion, finely chopped, Leek, white part, sliced, Fresh fennel bulb, thinly sliced

    How do you rate this recipe?

    Your opinion helps improve the community

    Keep the kitchen alive
    ad-free

    RecetAI is a personal project. Help me boost its growth.

    Buy me a coffee

    Help more people discover this recipe

    Share it with other food lovers! Inspire those around you to try something delicious.

    Have suggestions? Write to us at contacto@recetai.es

    Keep cooking similar recipes

    Discover dishes that share the same essence and flavor. Try them out!

    Tuna Causa Limeña

    Tuna Causa Limeña

    Vegan Hungarian Oyster Mushroom Goulash

    Vegan Hungarian Oyster Mushroom Goulash

    Doro Wat (Authentic Spicy Ethiopian Chicken Stew)

    Doro Wat (Authentic Spicy Ethiopian Chicken Stew)

    Miso Ramen with Braised Chashu Pork and Marinated Egg

    Miso Ramen with Braised Chashu Pork and Marinated Egg

    Explorar categoría

    Descubre más platos de estas categorías

    Dive & EnjoyDive & Enjoy - artístico

    Dive & Enjoy

    Sea breeze on your table. Fresh fish, citrus and recipes that taste like summer.

    Región de origen

    My kitchen notes

    Tricks, tools and secrets I learn behind the stove.

    Rice: The Grain That Feeds the World

    Rice: The Grain That Feeds the World

    Garlic: Flavor and Health in Every Clove

    Garlic: Flavor and Health in Every Clove

    Chickpeas: The Golden Pearl

    Chickpeas: The Golden Pearl

    Lentils: The Coin of Prosperity

    Lentils: The Coin of Prosperity

    Pizza Stone vs Steel: Level Up Your Pizzas

    Pizza Stone vs Steel: Level Up Your Pizzas

    Mandoline and Graters: Love, Hate and Band-Aids

    Mandoline and Graters: Love, Hate and Band-Aids

    Moka, French Press or Espresso: Which One is Yours?

    Moka, French Press or Espresso: Which One is Yours?

    The Science of Perfect Rice: No More Mush

    The Science of Perfect Rice: No More Mush

    Baking Without Drama: 5 Mistakes That Ruin Your Desserts

    Baking Without Drama: 5 Mistakes That Ruin Your Desserts

    Master Your Air Fryer: Much More Than Potatoes

    Master Your Air Fryer: Much More Than Potatoes

    View all my notes

    Bouillabaisse: Provençal Fish Soup - Arte final

    Bouillabaisse: Provençal Fish Soup