ADVERTISEMENT

Bouillabaisse recipe

Back to search results
Created by

  Print    Enlarge text

Rating:

5/ 5 stars 14 Votes
  • Cuisine: French
  • Serves 8

This wonderful dish is traditionally served with fried slices of baguette and a garlic mayonnaise.

Ingredients

2 tbsp extra virgin olive oil
1 onion, chopped
10 cumin seeds
20 fennel seeds
1 small hot chilli pepper
1 globe of fennel, cut into 8 wedges
1 kg tomatoes, peeled, seeds removed and cut into small pieces
1 litre fish stock
Salt and freshly ground black pepper
A large pinch of saffron
2 kg firm fish, e.g. flathead, gurnard, john dory
16 prawns, shelled and deveined
16 new potatoes, boiled
2 cloves garlic, chopped

View conversion table

Preparation

Heat oil in a casserole dish on gentle heat and fry onion, cumin, fennel seeds and chilli pepper for 1 minute. Add fennel pieces and fry for 1 minute. Add tomatoes and stir for
1 minute. Add fish stock and season with salt, pepper and saffron. Bring to the boil and boil for 10 minutes.

Add fish to casserole dish and boil for 10 minutes. Add prawns and cook for a further
5 minutes.

Transfer fish and vegetables to a platter and garnish with boiled potatoes.
Stir garlic into the cooking liquid and transfer to a soup tureen.

Diners serve themselves by placing seafood and potato in a deep soup plate and then pouring the liquid over the top.

If you enjoyed this Bouillabaisse recipe then browse more French recipes, seafood recipes, provence recipes and our most popular hainanese chicken rice recipe.

French Restaurants

Displaying 10 of 470 French Restaurants.

  Restaurant Book Online Suburb
1. Perrins Restaurant
Glen Iris
2. Morning Star Estate   Mt Eliza
3. Breizoz French Creperies   Williamstown
4. LA Chaumiere   Darwin
5. Le Provencal   South Hobart
6. Lebrina   New Town
7. Arc of Iris   Margaret River
8. The Loose Box   Mundaring
9. Petaluma's Bridgewater Mill   Bridgewater
10. Penfolds Magill Estate Restaurant   Magill

View all French restaurants | Start a new search

Comments (3)

   
22 Apr 2013 07:38 AEST
Franky
Surry Hills
Excellent
This is a really simple and delicious recipe. We added mussels and squid for variety. The only thing I would have done differently is put the prawn heads in much earlier to add extra flavour. Will definitely do again.
Agree(0 people agree)
Disagree(0 people disagree)
03 Aug 2010 10:35 AEST
Michael
Lidcombe
Thr real thing!
I have many Provencal relatives and this is an awesome recipe inddeed. It has the right fennely-seafoody flavour, pretty authentic ! Too many recipes add extra vegetables, like leeks, parsley, etc. I have found this kills the delicate flavours of this dish. Let the seafood and the fennel work together. I like it with aioli and toasted baguette.
Agree(0 people agree)
Disagree(0 people disagree)
08 Jul 2009 04:07 AEST
Peter
Margate
makes youlook like a cheff
Thanks for allowing me to find this again, did it several times and lost the recipe (disaster) Tastes great and is a huge hit.
Agree(0 people agree)
Disagree(0 people disagree)

Comment on this recipe

You have characters left.
Validation ( What's this? ) : This is a captcha-picture. It is used to prevent mass-access by robots.

PLEASE NOTE: All submitted comments become the property of SBS. We reserve the right to edit and/or amend submitted comments. HTML tags other than paragraph, line break, bold or italics will be removed from your comment.

ADVERTISEMENT

Featured Food & Recipes

Hot Tips

More

Floury vs. waxy potatoes

Waxy potatoes tend to hold their shape and remain firm and compact when boiled. Floury potatoes become fluffy and airy inside and are best used for baking, roasting, mashing and deep-frying. Due to their low sugar content they tend to fall apart when boiled.

Glossary

More

Harissa

North African hot paste, usually served with couscous, is a fiery mixture of chillies, garlic, cumin, coriander, mint and oil.

 
ADVERTISEMENT
ADVERTISEMENT
 
 
ADVERTISEMENT