While making a stop in Marseille in October 2022, I ate this very tasty Fish soup. In France it is called Bouillabaisse and was originally the sailor’s and poor man’s food. Now it is served mostly in fine restaurants.
Back then, the lesser quality fish or seafood leftovers have been boiled for a long time to elicit the full flavor of the ingredients. This kind of fish soup can hardly be surpassed in terms of variety of taste, and has a long development behind it.
The seafood mainly consists of Bay mussels, Cod fish, Salmon, Clams, and Shrimp. You can add other seafood if you like, or eliminate if not available
Below I show you my authentic Bouillabaisse Fish soup recipe that I researched when I got home from visiting Marseille France.
The side (garnish) is called Roulle and consists and the different types of cheeses, a sauce and a crispy French Baguette that you can serve with the soup.
I would be happy if you try this soup with all variety of seafood and share the post with your friends. I wish you good luck!
Bouillabaisse, a French Fish soup
February 27, 2023
Ingredients
- 2 lb fish filets (Cod, Salmon, White Fish, any will do)
- 1 dash salt
- 1 bay leaf
- 1 twig fresh thyme
- 3.5 cups fish stock
- ½ cup white or Sherry cooking wine
- 4 tbsp olive oil
- 3 cloves garlic
- 1 fennel root
- 1 leek stalk
- 1 Russet potato
- 2 tomatoes
- 2 medium onions
- 8 extra-large shrimps
- 1 lb seafood like scallops, Bay mussels Ccams etc.
- 1 dash pepper
- Roulle (Garnish):
- 2 red hot peppers
- 2 tbsp fish stock
- 1 cup olive oil
- 1 dash pepper and salt
- ¼ tsp saffron
- 1 tsp tomato paste
- 1 egg yolk
- 2 cloves garlic
- 1 French baguette
Persons
6
Serving Size
1
Prep Time
20 minutes
Cook Time
20 minutes
Total Time
40 minutes
The seafood mainly consists of Bay mussels, Cod fish, Salmon, Clams, and Shrimp. You can add other seafood if you like, or eliminate if not available
Instructions
- Clean and finely chop the onion, potato, leek, fennel bulb and garlic.
- Pour hot water over the tomatoes, wait a moment, then peel and cut into small pieces.
- Cut the cleaned fish fillets into pieces and sprinkle salt on top.
- Sauté the chopped vegetables in olive oil until soft.
- Deglaze with wine.
- Add the herbs and spices and pour in the warm fish stock.
- Add the fish fillets to the soup, bring to a boil and simmer over low heat for 10 minutes.
- Add the shrimp, scallops and mussels the last five minutes and finish cooking.
- Preparation of the Rouille (Garnish):
- De-seed the hot peppers and chop finely.
- Peel and crush the garlic cloves.
- Put both ingredients in a bowl and mix with the tomato paste, egg yolk, salt, pepper and saffron.
- Gradually pour in the olive oil and fish stock, stirring constantly until the mixture reaches a mayonnaise-like consistency.
- Cut the baguette into slices and bake briefly in the oven.
- The crispy slices are spread with the sauce and served with the soup.
Notes
While strolling the harbor of Marseille, we stopped in a Restaurant and I ate this outstanding Fish soup.
Calories
871
36%
Fat
52 g
80%
Saturated
8.2 g
40%
Carbs
48 g
16%
Protein
52 g
Fiber
3.8 g
12%
Sugar
7.5 g
Sodium
1083 mg
45%
Trans fat
0.0 g
Cholesterol
137 mg
45%
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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