Marseille

Bouillabaisse

Marseille's fish stew, saffron gold, with garlicky rouille toast. Bring napkins and opinions.

75 minTime

56 gProtein each

mediumSpice

The fishermen's pot2 chapters · 1 min read

Make it your way

Grandma's waySeveral rockfish, saffron broth, rouille on toast, served in two courses.

The original

642kcalsame

56 gproteinsame

6 gfibresame

75minutessame

Bouillabaisse.

Per serving, worked out from the ingredient table.

Ingredients

Fish800 g firm fish (seer, snapper, red mullet), in big pieces

Prawns (shrimp)200 g, shells on

Onion1 large, sliced

Leek1, sliced

Fennel seeds1 tsp, or a sliced fennel bulb

Tomato5, chopped

Garlic7 cloves

Saffrona big pinch

Orangea strip of peel

Olive oil5 tbsp

Bay leaf (indian bay leaf)1

Dried mixed herbs (italian seasoning)½ tsp thyme

Water1.2 litres, or fish stock

Potato2, in thick slices

Dried red chilli1, for the rouille

White breadbaguette slices, toasted

Saltto taste

Black peppera few grinds

Method

5 steps

1Warm 3 tbsp oil in a wide pot and soften the onion, leek, fennel and 5 cloves of garlic.
2Add tomatoes, saffron, orange peel, bay and thyme, then the water and potatoes. Boil hard for 15 minutes.
3For the rouille, pound 2 garlic cloves, the chilli, a pinch of saffron and a slice of boiled potato, then beat in 2 tbsp olive oil and salt.
4Add the firmest fish first, then the delicate pieces and prawns. Simmer until just cooked.
5Serve the broth with toast spread with rouille, and the fish and potatoes on a platter.

Serve it like this

Serve the saffron broth in wide bowls with rouille toasts floating on top, and the fish and potatoes on a warm platter in the middle of the table.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Marseille

Bouillabaisse

Marseille's fish stew, saffron gold, with garlicky rouille toast. Bring napkins and opinions.

75 minTime

56 gProtein each

mediumSpice

The fishermen's pot2 chapters · 1 min read

Make it your way

Grandma's waySeveral rockfish, saffron broth, rouille on toast, served in two courses.

The original

642kcalsame

56 gproteinsame

6 gfibresame

75minutessame

Bouillabaisse.

Per serving, worked out from the ingredient table.

Ingredients

Fish800 g firm fish (seer, snapper, red mullet), in big pieces

Prawns (shrimp)200 g, shells on

Onion1 large, sliced

Leek1, sliced

Fennel seeds1 tsp, or a sliced fennel bulb

Tomato5, chopped

Garlic7 cloves

Saffrona big pinch

Orangea strip of peel

Olive oil5 tbsp

Bay leaf (indian bay leaf)1

Dried mixed herbs (italian seasoning)½ tsp thyme

Water1.2 litres, or fish stock

Potato2, in thick slices

Dried red chilli1, for the rouille

White breadbaguette slices, toasted

Saltto taste

Black peppera few grinds

Method

5 steps

1Warm 3 tbsp oil in a wide pot and soften the onion, leek, fennel and 5 cloves of garlic.
2Add tomatoes, saffron, orange peel, bay and thyme, then the water and potatoes. Boil hard for 15 minutes.
3For the rouille, pound 2 garlic cloves, the chilli, a pinch of saffron and a slice of boiled potato, then beat in 2 tbsp olive oil and salt.
4Add the firmest fish first, then the delicate pieces and prawns. Simmer until just cooked.
5Serve the broth with toast spread with rouille, and the fish and potatoes on a platter.

Serve it like this

Serve the saffron broth in wide bowls with rouille toasts floating on top, and the fish and potatoes on a warm platter in the middle of the table.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Bouillabaisse

Make it your way

Ingredients

Method

Bouillabaisse

Make it your way

Ingredients

Method

Make it a meal