Go Back Email Link
–+ servings
bouillabaisse

Bouillabaisse a La Marseillaise

Adapted from recipes by Elise Bauer & Sophia Young
Bouillabaisse is a traditional Provençal fish stew originating from the port city of Marseille.
3.34 from 3 votes
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 50 minutes
Total Time 1 hour 20 minutes
Course Main Course
Cuisine 🇫🇷 French
Servings 6
Calories 789 kcal
How Difficult Average

Ingredients
 
 

  • 2 baby fennel
  • 60 ml extra virgin olive oil
  • 1 onion large, finely chopped
  • 1 stalk celery finely chopped
  • 6 cloves garlic finely chopped
  • 2 leeks white part only, finely chopped
  • 1 tsp fennel seeds crushed
  • ¼ tsp firmly packed saffron threads
  • 1.75 litre fish stock
  • 1 kg Tomato ripe
  • 2 tbsp tomato puree
  • 2 bay leaves
  • 4 sprigs thyme
  • ½ Orange peeled into strips
  • 1 pinch cayenne pepper
  • 60 ml Pernod
  • 1200 g john dory filleted, halved lengthwise
  • 1400 g flathead fish filleted, cut into 6cm pieces
  • 16 large green king prawns peeled with tails intact, cleaned
  • 4 scampi halved lengthwise
  • 400 g mussels scrubbed, bearded
  • 400 g clams vongole, soaked in cold water for 15 minutes
  • Thinly sliced baguette (brushed with oil and toasted), to serve

Instructions
 

  • Trim fennel tops, reserving trimmings for stock and fronds for serving, and chop fennel finely. Heat oil in a large saucepan or casserole over medium heat. Add fennel, onion, celery, garlic, leeks and fennel seeds, and cook, stirring occasionally, for 10 minutes or until vegetables soften.
  • Meanwhile, combine saffron and 125ml of fish stock in a small bowl and set aside for 10 minutes to steep.
  • Peel tomatoes, remove seeds and discard, then chop finely. Add tomato paste to vegetables in pan and cook, stirring, for 1 minute. Add the saffron mixture, tomatoes, bay leaves, thyme, orange peel and the remaining stock to the pan and simmer for 30 minutes. Season generously with salt. Stir in cayenne and Pernod.
  • Add the fish to the pan, then prawns and scampi, making sure the seafood is submerged in the liquid. Cook for 5 minutes or until seafood is just cooked. 5 Meanwhile, place mussels, clams and 2 tablespoons water in a frying pan over high heat. Cover with a lid and cook, shaking the pan occasionally, for 3 minutes or until the shells open.
  • Divide bouillabaisse among bowls. Top with clams and mussels and scatter with reserved fennel fronds. Serve with toasts and rouille

Nutrition

Calories: 789kcalCarbohydrates: 44gProtein: 102gFat: 21gSaturated Fat: 5gFiber: 7gSugar: 8g
Keyword family, fish, French, sharing, shellfish
Need any kitchen stuff to make this recipe?Check out my shop!