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The mediterranean ecookbook

Bouillabaisse

Bouillabaisse is a testament to the coastal heritage of Marseille, showcasing the region's abundant seafood and Mediterranean influences. It has become an iconic dish in French cuisine, renowned for its complex flavors and rustic charm.
Prep Time 40 minutes minutes
Cook Time 40 minutes minutes
Servings 6 minutes

Ingredients

  • For the Bouillabaisse:

  • 3 pounds dressed fish (bass, cod, flounder, whiting, orange roughie or tilefish)
    12 mussels
    12 clams
    1-2 pound live lobster
    1/4 cup olive oil
    1 cup chopped onion
    1/2 cup cleaned and chopped leek
    2 garlic cloves, minced
    2 tablespoons chopped parsley
    1 pound tomatoes, peeled, seeded and chopped
    1 bouquet garni
    4 ounces fennel, cut into julienne
    1/2 teaspoon salt
    1 teaspoon saffron
    12 slices garlic bread

    • Directions

    • Use a variety of fish like bass, cod, flounder, whiting, orange roughie, or tilefish. Cut into 1 inch cubes.
      Scrub and wash mussels and clams.
      Heat oil in a heavy pot. Add onion and leek. Cook over low heat for 5 minutes. Add garlic, parsley, chopped tomatoes, bouquet garni, salt and saffron.
      Cut live lobster across into pieces, and crack the claws.
      Layer fish, shellfish and lobster on top of vegetables. Cover with boiling water.
      Simmer 15 to 20 minutes. Arrange fish in a serving earthtenware dish. Reduce cooking liquid by one third. Cut bread into round slices. Toast lightly.
      Rub with a garlic clove. Pour liquid over fish. Heat, and serve in soup plates with bread.

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    https://pageturnercookbooks.com/mediterranean