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France · Cuisine marseillaise
Rockfish bouillabaisse
A rockfish soup with fennel, orange and saffron, served with rouille croûtons and potatoes.
translation Translated from French. Translation by Mathieu Garnier. Read the original
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- Servings
- 6
- Preparation
- 40 min
- Cooking
- 50 min
- Total
- 90 min
- Difficulty
- Advanced
Cuisine / tradition: Cuisine marseillaise (FR) — declared by the author
- Main dish
- Boiled
- Celebration
Ingredients
For 6 servings
- 1 1/2 kg mixed rockfish, such as scorpion fish, weever, gurnard and conger, depending on the catch
- 500 g potatoes
- 2 piece onions
- 1 piece fennel bulb
- 4 piece ripe tomatoes
- 4 clove garlic
- 1 piece orange zest
- 1 pinch saffron
- 6 tbsp olive oil
- 12 slice toasted baguette slices
- 1 piece ready-made or homemade rouille
Method
- Step 1. Soften the onions, fennel and garlic in the olive oil, add the chopped tomatoes, orange zest and saffron.⏱ 15 min
- Step 2. Add the fish bones and heads, cover with water and cook briskly. Strain, pressing well, to get a concentrated broth.⏱ 20 min
- Step 3. Add the sliced potatoes to the broth and cook until half done.⏱ 10 min
- Step 4. Add the firmest fish first, the most delicate after. Cook at a simmer, never at a rolling boil.⏱ 12 min
- Step 5. Serve the broth over toasted bread spread with rouille, and the fish and potatoes separately.
Story and cultural note
A dish of the Marseille fishermen, bouillabaisse is made with rockfish and a broth perfumed with saffron, fennel and orange. The exact fish depend on the day's catch; this version is deliberately simplified and does not claim to replace a Marseille restaurant's recipe.
Diet and allergens
Information declared by the author. CookHuddle does not verify or certify it. If you have an allergy, check the ingredients yourself.
ContainsFishCrustaceansMolluscsGluten (cereals)CeleryEggs
