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Recipe · Provence
Bouillabaisse rapide
Quick Provençal fish soup (bouillabaisse)
⏱ 60 minServes 4Hard380 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients4 servings
1.2 kg (2.6 lb)mixed rockfishscorpion fish, John Dory, gurnard, conger eel
8large whole shrimp
4very ripe tomatoes
2yellow onions
1leek
1fennel bulb
6 clovesgarlic
1 tspsaffron threads
2 tbsppastis
5 tbspextra-virgin olive oil
1bouquet garnithyme, bay leaf, dried fennel
2strips of dried orange peel
1.5 L (6¼ cups)fish stock
8medium potatoes
1baguette
100 g (3½ oz)rouille
1 tspfine salt
1 tspfreshly ground pepper
- 1.2 kg (2.6 lb) mixed rockfish scorpion fish, John Dory, gurnard, conger eel
- 8 large whole shrimp
- 4 very ripe tomatoes
- 2 yellow onions
- 1 leek
- 1 fennel bulb
- 6 cloves garlic
- 1 tsp saffron threads
- 2 tbsp pastis
- 5 tbsp extra-virgin olive oil
- 1 bouquet garni thyme, bay leaf, dried fennel
- 2 strips of dried orange peel
- 1.5 L (6¼ cups) fish stock
- 8 medium potatoes
- 1 baguette
- 100 g (3½ oz) rouille
- 1 tsp fine salt
- 1 tsp freshly ground pepper
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 4. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Steep the saffron in 50 ml (3½ tbsp) warm water for 20 minutes to release its color and aroma.
- Peel and thinly slice the 2 yellow onions, the leek and the fennel bulb. Remove the germ from the 6 garlic cloves and crush them. Peel the 4 tomatoes and chop roughly.
- Heat 3 tbsp olive oil in the large pot over medium heat. Sweat the onions, leek, fennel and garlic 10 minutes until very soft, without browning.
- Add the tomatoes, bouquet garni and dried orange peel. Cook 5 minutes, stirring. Add the pastis and flambé for 30 seconds to burn off the alcohol.
- Pour in the hot fish stock and saffron water. Season and bring to a simmer. Add the whole rockfish, scaled and cleaned by the fishmonger.
- Simmer the fish gently 15 minutes so they start to break down and flavor the broth. Meanwhile, peel the 8 potatoes and boil 20 minutes in salted water.
- Carefully lift out the fish and keep warm on a platter. Strain the broth through a fine sieve, pressing on the vegetables to extract all the flavor.
- Poach the whole shrimp 3 minutes in the simmering strained broth. Toast the baguette slices and rub them with garlic. Serve the broth first with the croutons and rouille, then the fish and potatoes as the main course.
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