Bouillabaisse marseillaise

Name: Bouillabaisse marseillaise
Total time: 90 min
Yield: Serves 6
Cuisine: Provence
Ingredients: 1.5 kg (3.3 lb) assorted rockfish (scorpionfish, weever, conger eel); 500 g (1 lb) Charlotte or Yukon Gold potatoes; 4 tomatoes, peeled and chopped; 3 yellow onions, thinly sliced; 1 fennel bulb, cut into strips; 5 garlic cloves, crushed; 1 packet of saffron threads (0.2 g); 200 ml (¾ cup) pastis or Ricard; 1 bouquet garni (thyme, bay leaf, dried fennel)

Marseille fish stew with saffron

⏱ 90 minServes 6Hard380 kcal

A recipe from Le Chaudron — the cooking of France’s regions.

01 — Ingredients6 servings

1.5 kg (3.3 lb)assorted rockfishscorpionfish, weever, conger eel
500 g (18 oz)Charlotte potatoes (or other waxy potatoes)
4tomatoes, peeled and chopped
3yellow onions, thinly sliced
1fennel bulb, cut into strips
5 clovesgarlic, crushed
1packet of saffron threads0.2 g
200 ml (¾ cup)pastis or Ricard
1bouquet garnithyme, bay leaf, dried fennel

1.5 kg (3.3 lb) assorted rockfish scorpionfish, weever, conger eel
500 g (18 oz) Charlotte potatoes (or other waxy potatoes)
4 tomatoes, peeled and chopped
3 yellow onions, thinly sliced
1 fennel bulb, cut into strips
5 cloves garlic, crushed
1 packet of saffron threads 0.2 g
200 ml (¾ cup) pastis or Ricard
1 bouquet garni thyme, bay leaf, dried fennel

Serves 6. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.

02 — Equipment

1 very large cast-iron stockpot (28 cm / 11 in)

1 chef’s knife (22 cm / 9 in blade)

1 wooden cutting board

1 fine-mesh strainer for the broth

1 food processor or blender

1 medium stainless-steel ladle

1 large rectangular serving platter

6 deep bowls for serving

03 — Method

Clean the rockfish, keeping the heads and bones to flavor the broth.
Cook the onions, fennel and garlic in the stockpot with a drizzle of olive oil for 10 minutes.
Add the tomatoes and bouquet garni and cook for 10 minutes to cook off the liquid.
Add 2 L (2 qt) of boiling salted water, the pastis and the infused saffron and bring to a simmer.
Add the fish heads and bones and cook over high heat for 30 minutes to draw out the flavor.
Strain the broth through a fine-mesh strainer, pressing hard, then return it to the pot and add the potatoes.
Cook for 15 minutes, then add the pieces of fish and cook 8 more minutes. Serve with rouille.