How To Make Bouillabaisse
Take a little culinary trip to the French Riviera by making a Bouillabaise.
Warm, hearty and good for the soul – this seafood soup has been a staple dish along the sun-kissed shores of the French Riviera. It originated in the Ports along the coast of the Mediterranean, as fishermen came back and were left wondering what to do with the fish that were too bony or small to sell. The answer was to chuck them all into a pot and to create a rustic stew. And so, from humble beginnings, the Bouillabaisse was born.
Along the coast, there are plenty of variations of Bouillabaisse, but this recipe is for the classic Marseille formulation, which the dish is synonymous with.
This dish is a fusion of the freshest fish from that region mixed with earthy flavours like fennel and onions, sweetness with a few tomatoes and a little kick with saffron, making it a simple broth that packs a whole lot of flavour.
Take a look through the ingredients and follow the instructions to make the perfect Bouillabaisse.
Don’t forget to explore our range of Maison Perard Fish Soups, perfect for a quick and warming meal that also tastes delicious.
- Prep time1 hour
- Cook time1 hour