Traditional Marseille Bouillabaisse
A Provençal fish stew with rockfish, tomato, potatoes, fennel, saffron, and orange. To retain its Marseille character, use at least four fish species and serve the broth and fish separately, with garlic-rubbed toast.
Marseille bouillabaisse has variations: the available fish can change, and shellfish is not essential. This version follows the fish variety and separate serving associated with Marseille, using quantities scaled from a documented recipe for six servings. Choose at least four species from scorpionfish, conger eel, weever fish, and John Dory; use very fresh fish.
Ingredient allergens
Allergen listThere are no verified associations for these ingredients yet.
Method
- 01
Prepare the fish and potatoes
Clean and gut the fish if it has not already been prepared; cut larger fish into portions and check that there are at least four species. Peel and slice the potatoes thickly. Peel and chop the onion and three garlic cloves; peel, seed, and chop the tomatoes.
Ready to continue when: The fish is cleaned and portioned, the potatoes are sliced, and the vegetables are chopped.
- 02
Build the broth
Heat the olive oil in a wide pot. Add the onion and cook until translucent; stir in the three chopped garlic cloves. Add the tomatoes and fennel seeds and cook gently until the tomatoes begin to break down, about 5 minutes in total.
Ready to continue when: The onion is translucent and the tomatoes have begun to soften and break down.
5 min - 03
Cook the fish in the broth
Pour the hot fish stock into the pot. Add the orange peel, bay leaves, and saffron; bring to a boil, then lower the heat. Add the fish portions, starting with the largest, and simmer gently until cooked and tender, about 20 minutes. Avoid stirring vigorously.
Ready to continue when: The broth is at a gentle simmer and the fish is opaque and tender but still holds its shape.
20 min - 04
Cook the potatoes and toast the bread
While the fish cooks, boil the potatoes in salted water until tender, 15 to 20 minutes, then drain. Toast the bread slices and rub one side of each with the reserved garlic clove.
Ready to continue when: A knife passes easily through the potatoes without making them fall apart, and the bread is toasted and garlic-scented.
20 min - 05
Serve separately
Carefully lift out the fish portions and place them on a platter with the potatoes. Serve the broth separately, piping hot, with the garlic toast. Each diner can combine the broth, fish, and potatoes in their bowl.
Ready to continue when: The broth is in a serving bowl and the fish and potatoes are arranged on a separate platter, ready to serve.
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.