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Marseille fish soup (Bouillabaisse) – 52 Times
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Marseille fish soup (Bouillabaisse)

Marseille fish soup (Bouillabaisse)


  • 1kg red and white fish
  • 500g langoustine shell
  • 50g rice
  • 250ml white wine
  • 50ml cognac
  • 2 shallots
  • 2 carrots
  • 1 bulb fennel
  • ½ garlic bulb
  • 1 lemon
  • 2 celery stalks
  • 3 tomatoes
  • Pinch of various herbs
  • 50g tomato paste
  • 1 teaspoon ground chilli
  • 1/4 teaspoon saffron


  • 6 scallops
  • 6 langoustines
  • 500g mussels
  • 300g monkfish (or any other white fish fillet)
  • 300g salmon


Servings:4Level: averange

1. Make the broth. Chop all the vegetables into chunks. Cut the lemon into 4 quarters, don’t peel the garlic. In a pot with olive oil add all these ingredients and fry on a medium heat for about 15 minutes. Pour the white wine and the cognac in, increase the heat and allow the liquid to evaporate. Add the tomato paste and herbs. Fry until caramelized. Then pour the 3 litres of cold water in and cook for an hour.

2. In the meantime, make a rouille sauce. Beat the egg yolks and whilst doing it, slowly pour the melted butter in. Into a separate bowl grind all the rest of the required ingredients for the sauce. Grind until smooth, then add it to the egg-butter mixture.

3. Blend the prepared broth until smooth, then drain through a fine sieve. Grill the sea food for the soup garnish. Cut the fish filet into large chunks, season with salt and drizzle with lemon juice. Cook in a broth for 3-5 minutes, add the grilled sea food and serve.

4. Toast a baguette on a grill, then spread with the rouille sauce and trout caviar on top. Enjoy with the soup.


Marseille fish soup (Bouillabaisse)