French cuisine · Soups & Stews

Bouillabaisse

Provençal fish soup with saffron, rouille and croutons.

Ingredients · for 4 servings

• 800 g mixed fish
• Fennel
• Tomatoes
• Saffron
• Rouille
• Baguette

Instructions

1. Sauté the fennel, leek and tomatoes.
2. Simmer with fish stock and saffron for 30 min.
3. Add the fish pieces and poach gently for 8–10 min.
4. Serve with rouille and toasted baguette.