Bouillabaisse A La Marseillaise Recipe

Name: Bouillabaisse A La Marseillaise Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 x whiting, remove fillets and set aside; 1 x garfish, remove fillets and set aside; 1 x trevally fillet, skin removed; 2 x flat head fillets; 250 gm Blue eye cod, fillet, tail end & skin off; 1 x Bay snapper, filleted, skin removed; 2 x John Dory fillets; 1 x rock lobster tail, meat removed and sliced and set aside.; 4 Tbsp. extra virgin olive oil; 2 sm onions, minced; 1 x white of leek, minced; 6 x Roma tomatoes, peeled, de-seeded and diced; 4 x cloves garlic crushed; 1 Tbsp. minced parsley plus more to serve; 1/4 tsp powdered saffron; 1/4 x bulb fennel, minced salt and pepper; 6 slc crusty bread, toasted (6 to 8)

Servings: persons

1 x whiting, remove fillets and set aside
1 x garfish, remove fillets and set aside
1 x trevally fillet, skin removed
2 x flat head fillets
250 gm Blue eye cod, fillet, tail end & skin off
1 x Bay snapper, filleted, skin removed
2 x John Dory fillets
1 x rock lobster tail, meat removed and sliced and set aside.
4 Tbsp. extra virgin olive oil
2 sm onions, minced
1 x white of leek, minced
6 x Roma tomatoes, peeled, de-seeded and diced
4 x cloves garlic crushed
1 Tbsp. minced parsley plus more to serve
1/4 tsp powdered saffron
1/4 x bulb fennel, minced salt and pepper
6 slc crusty bread, toasted (6 to 8)

1
Cut the larger fish fillets into strips, removing any bones on the way; leave smaller fillets whole or possibly cut only in half.
2
Heat the oil in a large pot.
3
Add in the garlic, onion, leek and saffron pwdr and sweat quickly.
4
Then add in tomato, fennel and parsley, mix together and add in all the thicker seafood cuts and add in sufficient cool water to just cover the seafood, set to boil over a high heat.
5
After eight min add in the more delicate cuts of fish, season with salt and pepper and cook a further seven min.
6
Divide the shellfish between the bowls on the bread then pour the liquor
7
(stock) of the bouillabaisse over some slices of crusty bread in soup bowls, garnished with sections of the lobster and lots of fresh parsley.

332

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 1 x whiting, remove fillets and set aside, 1 x garfish, remove fillets and set aside, 1 x trevally fillet, skin removed, 2 x flat head fillets, and more.

Yes, Bouillabaisse A La Marseillaise Recipe falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!