Photograph of the finished Bouillabaisse

France · Cá hầm kiểu Marseille

Bouillabaisse

1 hr 30 min Hands-on time
HardDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Sea fish fillet Sea fish fillet 1.3 lb
  • Photograph of Prawns Prawns 8.5 oz
  • Photograph of Green mussels Green mussels 14.1 oz
  • Photograph of Onion Onion 2
  • Photograph of Leek Leek 7.1 oz
  • Photograph of Dill Dill 2.8 oz
  • Photograph of Tomato Tomato 6
  • Photograph of Garlic Garlic 8 cloves
  • Photograph of Saffron threads Saffron threads 0.4 g
  • Photograph of Olive oil Olive oil 2 ⅔ tbsp
  • Photograph of Potato Potato 1.1 lb
  • Photograph of Bread Bread 5.6 oz

Method

  1. 1 Sauté onions, leeks, dill, and garlic in olive oil for 8 minutes until softened and fragrant.
  2. 2 Add tomatoes and saffron pistils, stir for 5 minutes, then add water and bring to a boil.
  3. 3 Simmer the fish bones and heads in the broth for 25 minutes, then strain to obtain a clear liquid.
  4. 4 Add the potatoes and cook for 12 minutes, then add the fish fillets and cook for 8 minutes.
  5. 5 Add the shrimp and mussels, and cook for another 5 minutes until the mussels open their shells.
  6. 6 Serve the broth and fish separately, along with garlic-toasted bread.

With an appliance

  • Oven 1 hr 56 min

    Replace step 4: after the potatoes are almost tender, arrange the fish in a covered pot and set to 175 degrees for 9 minutes; the cooking time is almost the same as on the stovetop, but the fillets will cook evenly, retain their shape, and do not need to be turned. Shrimp and mussels from step 5 will be added later for 5 minutes.

Start cooking