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📍 Marsella

Bouillabaisse

· Lunch

Fish stew with saffron, fennel and orange, served with toasted bread and rouille.

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Bouillabaisse: Fish stew with saffron, fennel and orange, served with toasted bread and rouille.
Photo: Sergey A. Demidov · CC BY 4.0 · via Wikimedia CommonsPhoto resized, converted to WebP and cropped for display.
⏱ 70 min🍽 6 servings📊 Difficult🏷 Modern variant
Preparation
25 min
Cooking
45 min
Waiting and resting
0 min

History

A Marseille specialty linked to fishing communities. Species and serving styles vary; this home version uses accessible fish and prepared stock.

Ingredients

Adjust quantities

Only numeric quantities at the start of an ingredient are adjusted. Descriptive quantities, seasoning to taste and timings remain unchanged; check them when changing servings.

Preparation

  1. 1

    Sauté onion and fennel in oil for 10 minutes. Add garlic and tomatoes and cook another 10 minutes.

  2. 2

    Add stock, saffron and orange peel. Simmer 15 minutes.

  3. 3

    Add thicker fish pieces first, then smaller ones. Cook 8-12 minutes depending on thickness, until opaque and at 63 °C.

  4. 4

    Remove the orange peel, season and serve fish and broth with rouille-spread toast.

Cooking tips

  • Add large fish pieces first and remove smaller ones when cooked.

References to consult

References provide information about the dish, its context or a technique. Quantities in this version may differ from those in the source.

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