Bouillabaisse,french recipes

Bouillabaisse is a conventional French fish soup with seafood. Use the hottest feasible seafood for this recipe, and serve with a spicy sauce rouille for a memorable meal.

For 6 persons

Preparation time : 40 minutes

Cooking time : 25 minutes

Cost: for all budgets


- 3 kg of mixed fish from sustainable and eco-responsible fishing (monkfish, scorpion fish, gurnard, wolfish, conger eel)

- 6 tablespoons of olive oil

- 1 scoop of saffron pistils

- 1 bay leaf

- 1 piece of organic orange peel

- 2 onions

- 4 cloves of garlic

- 3 tomatoes

- 600 g of potatoes

- salt and pepper


1. Cut the larger fish into pieces. Place them in a dish and sprinkle with olive oil. Add the saffron pistils, the bay leaf and the orange peel. Mix gently, cover and let marinate the fish for 1 hour in a cool place.

2. Peel and finely chop onions and garlic. Scald the tomatoes for 30 seconds, then peel and seed them, and crush the flesh. Peel the potatoes and cut them into slightly thick slices.

3. Heat a little oil in a large casserole dish. Sauté the onions and garlic, then the tomatoes for 5 minutes. Pour in 1.5 l of boiling water and add the potatoes. Let cook at low temperature for 10 minutes.

4. Add the scorpion fish, gurnard and conger eel to the pot and boil for 5 minutes. Then put the rest of the fish and the marinade in the pot. Count again 5 minutes of boiling.

5. Turn off the heat, add salt and pepper and mix gently. Serve the bouillabaisse very hot and accompany with rouille.

Enjoy your meal

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