Learn to prepare the famed bouillabaisse from Marseille. In French, the word 'bouillabaisse' translates to 'slow boil.' This soup demands several hours of simmering to develop a dense, flavorful broth that captures every nuance of taste.
Two classic versions exist: Marseille-style and Norman-style. The Norman variant includes potatoes, whereas the Marseille version relies solely on seafood. This guide will show you how to create the authentic Marseille bouillabaisse.
Preparing the Legendary Marseille Bouillabaisse: A Step-by-Step Approach
Ingredient List
- 500 g of sea bass fillet
- 300 g mussels
- 300 g tiger prawns
- 1 kg tomatoes
- 1 onion
- 1 white part of leek
- 2 garlic cloves
- 1 fennel bulb
- 2 tablespoons chopped parsley
- 1 teaspoon orange zest
- 1 tablespoon fresh thyme
- 2 bay leaves
- 5 tablespoons olive oil
- a pinch of saffron
Cooking Instructions
- Blanch the tomatoes in boiling water for 30 seconds, then drain, rinse under cold water, peel, and dice.
- In a large pot, warm 2 tablespoons of olive oil over medium heat. Add the onion, garlic, leek, fennel, and parsley, and cook for about 5 minutes until softened.
- Stir in the tomatoes, orange zest, saffron, bay leaf, thyme, and 600 ml of water. Bring the mixture to a boil, season with salt and pepper, then reduce heat and simmer for 20–25 minutes.
- Slice the sea bass fillet into uniform portions and add them to the pot. Cook gently over low heat for 2–3 minutes without stirring.
- Add the mussels and tiger prawns. Continue cooking for 5 minutes until the mussels open (discard any that remain closed) and the fish is just cooked through.
- Remove the fish and seafood from the pot and set aside.
- Strain the cooking liquid through a fine-mesh sieve, reserving the vegetables. Return the liquid to the pot, add the remaining 3 tablespoons of olive oil, and boil vigorously for 2 minutes.
- Put the reserved vegetables, fish, and seafood back into the pot.
Serving the Bouillabaisse
Present the Marseille bouillabaisse alongside garlic-rubbed croutons (slice a baguette, toast until dry, then rub with a garlic clove). A crisp white wine pairs beautifully with this soup. Additionally, it is common to serve bouillabaisse with rouille sauce, which is spread onto the toasts.
A visual guide to crafting the legendary Marseille bouillabaisse
Rouille Sauce Recipe
In a blender, combine 2 peeled garlic cloves, 3 tablespoons of mayonnaise, 1 tablespoon of ground red pepper (cayenne), and 1 tablespoon of tomato paste. Blend until smooth, then season with salt and pepper to taste.
Enjoy your meal!
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