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. Cut the fennel into fine strips, dice the tomatoes; cut the fish into large pieces and keep cold.
2. Sweat the fennel in olive oil over medium heat for 5 min, add the tomatoes and simmer for 5 min.
3. Pour in the fish stock, stir in the saffron and simmer at gentle heat for 30 min until the broth is fragrant and lightly colored.
4. Season with salt and pepper.
5. Add the fish pieces and poach at a gentle simmer for 8–10 min – don't stir anymore, or the fish will fall apart.
6. Arrange in deep plates and serve with rouille and toasted baguette.