How To Cook Bouillabaisse In Marseilles Or Anywher... Recipe

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How To Cook Bouillabaisse In Marseilles Or Anywher...
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  1. 1. Gut, scale and clean the fish. Save the heads, tails and carcasses. If the fish monger has them, get them back. Cut the fish into 2 X 4” pieces and set aside.
  2. 2. Prepare the fish broth. Rinse the fish heads, tails, and carcasses in cold water. Break the carcasses into pieces. In a large stockpot, melt the butter, then cook the sliced onions until soft but not brown, stirring occasionally. Add the fish heads and bones and cover with the cold water. Put in one of the bouquet garni and the wine. Bring to a boil, then reduce the heat to low, cover with lid tilted and simmer for 2 hours, skimming occasionally. Strain the fish broth through a conical strainer and set aside to cool. Discard all the fish bits. You should have 10 cups of fish broth when finished. Clean the stockpot for later use.
  3. 3. as soon as you get the fish broth going, marinate the fish in a large ceramic or glass bowl with 1/4 cup of the olive oil, half of the chopped garlic, and the saffron threads for 2 hours in the refrigerator.
  4. 4. Place the mussels and clams in very cold fresh water to soak and purge a bit. Beard the muscles.
  5. 5. Boil the Lobster, and if using shrimp as usual and set aside to cool. When cool remove lobster tails from shell, devein and cut into 2” X 2” pieces. Shell and devein the shrimp. If you don’t know how to do this you’re on the wrong page.
  6. 6. In the large stockpot, heat the remaining 1 1/4 cups olive oil over medium heat, then cook the chopped onions, leeks, and celery for 15 minutes, stirring often. Add the tomatoes, the remaining garlic, the remaining bouquet garni, the orange zest, and fennel seeds. Stir in the reserved fish broth and the saffron steeped in wine and season with a little salt and pepper Remember that the clams and mussels will add salt to the dish when they are added. Bring to a boil, then reduce the heat to medium-low and simmer for 40 minutes. The broth can be left over very low heat, covered, for hours. If you’re going to rest a while put the lobster and shrimp in the fridge.
  7. 7. When you are ready to prepare the final stages of the bouillabaisse, bring the broth back to a furious, rolling boil. Keep the broth boiling furiously so the oil emulsifies. Add the oily fish and boil, uncovered, over very high heat for 8 minutes. Shake the pot to prevent sticking. Now put the firm-fleshed white fish, lobster, muscles & clams in and boil hard for 6 minutes. Add more boiling water if necessary to cover the fish. Shake the casserole or pot occasionally. Mix the tomato paste and anise liqueur.
  8. 8. Carefully remove the fish, lobster, shrimp, calms and muscles from the broth with a slotted spoon and spatula or skimmer and transfer to a large bowl or deep platter.
  9. 9. Strain the broth through a fine mesh strainer into a soup tureen or large bowl, discarding what doesn't go through. Whisk in the tomato paste-and-anise mixture. Add the fish, lobster, clams and muscles to the broth and serve with the croûtes and sauce rouille on separate plates.
  10. By jove, I think you’ve got it. Bon for sure Apatite.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 2924.32 Kcal (12244 kJ)
Calories from fat 1885.72 Kcal
% Daily Value*
Total Fat 209.52g 322%
Cholesterol 94.64mg 32%
Sodium 1552.64mg 65%
Potassium 673.06mg 14%
Total Carbs 26.29g 9%
Sugars 6.05g 24%
Dietary Fiber 3.71g 15%
Protein 237.68g 475%
Vitamin C 28.3mg 47%
Vitamin A 0.1mg 3%
Iron 6.3mg 35%
Calcium 171mg 17%
Amount Per 100 g
Calories 294.66 Kcal (1234 kJ)
Calories from fat 190.01 Kcal
% Daily Value*
Total Fat 21.11g 322%
Cholesterol 9.54mg 32%
Sodium 156.45mg 65%
Potassium 67.82mg 14%
Total Carbs 2.65g 9%
Sugars 0.61g 24%
Dietary Fiber 0.37g 15%
Protein 23.95g 475%
Vitamin C 2.9mg 47%
Iron 0.6mg 35%
Calcium 17.2mg 17%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.


  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 75.2
  • 78

Good Points

  • saturated fat free,
  • low cholesterol

Bad Points

  • High in Sodium,
  • High in Total Fat

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