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RecipesMarseille Bouillabaisse
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Documented recipe

Marseille Bouillabaisse

A Provençal fish stew made with assorted rockfish, tomato, fennel, saffron, and potatoes. The fish and broth are served separately.

This version follows the Marseille style: choose at least four rockfish species commonly found in the area and make sure they are very fresh. Serve the broth and fish separately; diners can combine them in their bowls if they wish.

· Published on

Total time120 min
Difficultysite.advanced
servings6
Marseille Bouillabaisse
This is an AI-generated editorial illustration and does not prove the recipe was kitchen-tested.
Take your time

Method

  1. 01

    Marinate the fish

    Place the assorted rockfish in a dish. Add 4 tablespoons of the olive oil, one pinch of the saffron, the orange peel, and the bay leaves. Mix gently, cover, and rest in the refrigerator for 60 minutes.

    60 min
  2. 02

    Make the base

    Heat the remaining olive oil in a large pot. Sauté the onion for 5 minutes; add the garlic, tomato, and fennel seeds and cook gently for about 10 minutes, stirring now and then.

    15 min
  3. 03

    Cook the broth and potatoes

    Pour the hot fish stock into the pot and add the potatoes and remaining pinch of saffron. Bring to a boil, then lower the heat; simmer gently until the potatoes begin to soften, about 20 minutes.

    20 min
  4. 04

    Add and cook the fish

    Add the marinated fish, starting with the firmest pieces and leaving the most delicate until last. Simmer gently until the fish is cooked and the potatoes are tender, about 20 minutes; avoid stirring vigorously so the pieces do not break apart.

    20 min
  5. 05

    Serve

    Carefully lift out the fish and potatoes and arrange them on a platter. Serve the broth hot in a separate vessel so each person can combine it in their bowl if they wish.

Sources and review

Content researched, cross-checked and automatically validated. Sources consulted:

  1. LA BIOTECNOLOGÍA PARA LA SEGURIDAD ALIMENTARIA, ECONÓMICA Y LA GEOPOLÍTICA doi.org/10.37885/221211159
  2. Por qué el Sáhara Occidental es una pieza clave para la seguridad alimentaria mundial doi.org/10.64628/aao.swhdr6qsf
  3. SEGURIDAD ALIMENTARIA INFORME DE AESAN - IDELABINGENIERIA idelabingenieria.com/seguridad-alimentaria-informe-de-aesan-sobre-el-tratamiento-termico-de-…
  4. Conservar pescados y mariscos en restaurantes | Trucos : Pescanova Fish Solutions fishsolutions.pescanova.es/formacion-para-hosteleria/trucos-de-cocina-para-hosteleria/conser…
  5. - YouTube www.youtube.com/watch?v=HkOMwFBrPvc
  6. Bouillabaisse (Sopa bullabesa) - Gonzalo D'Ambrosio - Receta - Canal Cocina canalcocina.es/receta/bouillabaisse-sopa-bullabesa
  7. Receta de sopa bullabesa o boullabeise, la olla provenzal de pescado de Francia www.directoalpaladar.com/recetario/la-bouillabaisse-olla-provenzal-de-pescado-receta
  8. Bullabesa | Oficina de Turismo de Marsella www.marseille-tourisme.com/es/descubrir-marsella/gastronomia/especialidades-culinarias-de-ma…
  9. LA BOUILLABAISSE - Acadèmia Catalana de Gastronomia i Nutrició acgn.cat/la-bouillabaisse/
  10. Bullabesa o 'bouillabaisse' | Recetas | Gastronomía | EL PAÍS elpais.com/gastronomia/recetas/2022/01/31/receta/1643623677_475965.html
  11. Bullabesa - Wikipedia, la enciclopedia libre es.wikipedia.org/wiki/Bullabesa
  12. La Bouillabaisse: Tradición y evolución en la cocina francesa foodandwineespanol.com/gastronomia/gourmet/la-bouillabaisse-tradicion-y-evolucion-en-la-coci…

State: Published after documentary validation; no “Tested” label is shown.

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