Traditional Marseille Bouillabaisse

A powerful amber broth infused with saffron and fennel. The fish remains firm and pearly, ready to be topped with a creamy rouille on toasted bread.

• Prep time: 45 min
• Cook time: 40 min
• Difficulty: Medium
• Calories: 1242
• Protein: 145 g
• Carbs: 45 g
• Fat: 47 g

Ingredients

• 600 g Lophius budegassa ( in large chunks )
• 600 g Trachyscorpia cristula echinata (Köhler 1869) ( whole gutted )
• 500 g John Dory ( in thick fillets )
• 400 g Gurnard ( whole )
• 2 piece Onion ( sliced )
• 1 piece Fennel ( finely sliced )
• 1 piece Leek ( white part only, sliced )
• 6 piece Garlic ( cloves crushed )
• 4 piece Round tomato ( peeled and crushed )
• 150 ml Extra virgin olive oil
• 2 pinch Saffron
• 50 ml Pastis
• 2 piece Thyme ( sprigs )
• 2 piece Bay leaf ( leaves )
• 1 piece Egg ( yolk only )
• 1 pinch Hot pepper d'Espelette
• 200 g Country bread ( toasted slices )
• 1 kg Rockfish ( gutted and rinsed )

Instructions

1. Aromatic base

   In a large pot, sweat the sliced onion, leek, and fennel with olive oil. The vegetables should become translucent without browning.

2. Deglaze and moisten

   Add the crushed garlic, crushed tomatoes, and rockfish. Deglaze with pastis to release the juices. Add thyme, bay leaf, and saffron. Pour in 2 liters of water.

3. Broth preparation

   Bring to a boil and let reduce over high heat for 20 minutes. Strain the broth through a fine-mesh sieve, pressing firmly to extract all the flavors from the rockfish. The liquid should be concentrated and full-bodied.

4. Poaching the fish

   First, submerge the monkfish and scorpion fish in the simmering broth. After 5 minutes, add the John Dory and gurnard. The flesh is cooked when it flakes away from the bone.

5. Making the rouille

   Pound the garlic with Espelette pepper and an egg yolk. Gradually whisk in the olive oil in a thin stream like a mayonnaise until the sauce coats the spoon.

Chef's tips

• Never let the noble fish boil; the broth should only simmer to keep the flesh intact.
• Rub the toasted bread with a fresh garlic clove before applying the rouille.

Storage

The broth keeps for 48 hours in the fridge. The fish should be eaten immediately.