Bouillabaisse Fish Soup

  • 4 persons
  • cooking time: 80 minuten
  • difficulty


  • 4 garlic cloves, peeled
  • 1/2 tsp cayenne pepper
  • 6 saffron threads
  • 2 egg yolks
  • 150 ml olive oil
  • 1 tbsp lemon juice
  • 10 saffron threads
  • 25 ml white wine
  • 2 tbsp olive oil
  • 1 stem of celery
  • 1 onion chopped
  • 1/2 fennel, in thin slices
  • 2 cloves of garlic, finely chopped
  • 1 tbsp tomato puree
  • 2 tomatoes, coarsely chopped
  • bouquet garni (fresh leaf parsley, thyme and 1 bay leaf wrapped in string)
  • 2 tbsp pernod
  • peel of 1/2 orange
  • 1 l fish stock
  • 400 g potatoes
  • 600 g of hake
  • 2 weever of 300 g, in pieces
  • 2 red mullets of 250 g
  • 300 g mussels
  • salt and pepper
  • 1 white baguette, in thin slices

How to prepare

Bouillabaisse is a well-known dish from the southern part of France, originating from the port of Marseille to be exact. Back in the days fishing communities cooked in copper kettles over a log fire at the beach at the end of their working day. A convenient one-pot dish which the fishermen made with all the by-catch of that day. We gave it a Fish Tales twist of course. Happy cooking!




  • 1 Preheat the oven to 180 °C.
  • 2 Make the rouille by crushing the garlic in a mortar. Add the cayenne pepper and saffron. Put the mixture in a bowl and mix in the egg yolks. Add the oil drop by drop while beating with a whisk. Add the lemon juice and some salt and cayenne pepper to taste. Keep the sauce in the fridge.
  • 3 In a glass, mix the saffron threads with the white wine. For the bouillabaisse, place a large pan on medium heat with 2 tablespoons of olive oil. Finely chop the celery. Braise the onion, celery and fennel for about 4 minutes until they are glassy but not discolored. Add the garlic and tomato puree and fry for 2 minutes. Then add the tomatoes and the bouquet garni. Stir well and simmer for 2 minutes. Pour in the pernod and white wine with saffron and add the orange zest. Cook on low heat up to two-thirds and add the fish stock. Peel the potatoes and cut into chunks. Add the potatoes to the fish stock, boil down to two-thirds and then lower the heat.
  • 4 In the meantime, bake the slices of baguette in the oven for 3-4 minutes until golden brown and crispy on both sides.
  • 5 Add the fish and simmer for 5-7 minutes on low heat with the lid on the pan. Remove the lid and add the mussels. Cook until the shells have opened - remove empty and closed shells - and the potatoes are cooked.
  • 6 Serve the soup with the rouille and the baguette.