Marseille Bouillabaisse
A Provençal stew from Marseille made with rockfish from at least four species, potatoes, and mussels. Serve the broth and fish separately, with toasted bread and garlic, saffron, and chili rouille.
This Marseille-style version pairs assorted rockfish with an aromatic broth of tomato, fennel, garlic, and saffron. The fish cooks with the potatoes and mussels, then is served apart from the broth with toasted bread and rouille.
Method
- 01
Marinate the fish
Cut the larger fish into pieces. Toss them with 30 ml olive oil, one pinch of saffron, the orange peel, and the bay leaves. Cover and leave in the refrigerator for 60 minutes.
60 min - 02
Make the vegetable base
Heat 70 ml olive oil in a pot. Add the onions and cook until translucent. Stir in four chopped garlic cloves, the tomatoes, and fennel seeds; cook for 5 minutes, stirring, until the tomatoes soften.
5 min - 03
Cook the potatoes
Pour 1.5 litres of water into the pot and bring to a boil. Add the potatoes and parsley. Once it boils again, lower the heat and simmer gently for 15 minutes. Season with the salt and black pepper.
15 min - 04
Add the fish and mussels
Arrange the largest, firmest fish pieces over the potatoes, adding the marinade too. When the broth returns to a boil, lower the heat and cook for 5 minutes. Add the smaller fish and mussels, cover, and cook for a few more minutes, until the fish is opaque and the mussels have opened.
10 min - 05
Make the rouille
Place the two yolks, two garlic cloves, chili pepper, one pinch of saffron, salt, and 167 ml olive oil in a tall blending cup. Set the blender on the bottom and blend without moving it until the mixture starts to emulsify; then lift it slowly until the sauce is smooth.
- 06
Toast the bread and serve
Toast the eight bread slices and spread them with rouille. Carefully lift out the fish, potatoes, and mussels and arrange them on a platter. Serve the broth separately, with the toasted bread and remaining rouille.
Ingredients
Sources and review
Content researched, cross-checked and automatically validated. Sources consulted:
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State: Published after documentary validation; no “Tested” label is shown.