Real Bouillabaisse (Bouillabaisse <em>Marseillaise</em>) Recipe

Serves: 6 Save

Ingredients (30)

  • 1/2 cup (120ml) extra-virgin olive oil
  • 1 large yellow onion (12 ounces; 340g), diced
  • 1 large leek (1 pound; 450g), washed of any grit and diced
  • 1 medium fennel bulb (8 ounces; 225g), cored and diced
  • 5 medium cloves garlic, crushed
  • 1/2 teaspoon whole fennel seeds
  • 2 large pinches saffron threads
  • One (2-inch) strip zest from 1 orange
  • Large pinch cayenne pepper or other red chili powder
  • 2 sprigs thyme
  • 2 tablespoons (30ml) tomato paste
  • 6 plum tomatoes (1 1/4 pounds; 565g), cored, seeded, and diced
  • 2 pounds (900g) whole fish or fish bones and heads (see note)
  • 2 cups (475ml) dry white wine
  • 1/4 cup (60ml) Pernod or pastis (optional)
  • 2 quarts (1.9L) boiling water, or more as needed
  • 2 sprigs fresh flat-leaf parsley
  • 1 bay leaf
  • Kosher or sea salt and freshly ground black pepper
  • 2 medium cloves garlic
  • 1/4 cup crumbled stale bread or panko bread crumbs (1/2 ounce; 15g)
  • Large pinch cayenne pepper or other red chili powder
  • Pinch saffron threads
  • 1 large egg yolk
  • Kosher or sea salt
  • 1/2 cup (120ml) extra-virgin olive oil
  • 3 to 5 pounds (1.3 to 2.25kg) mixed whole and/or filleted fish (see note)
  • 1 pound (450g) mussels and/or crabs (optional; see note)
  • Kosher or sea salt
  • Baguette toasts, for serving

Directions

Learn how to make this recipe at Serious Eats

Winter spiced negroni

Ingredients (6)

  • 1 oz. Tanqueray No. Ten Gin
  • 0.75 oz. Bitter Aperitif
  • 1 oz. Tawny Port
  • Orange Zest Garnish
  • Grated Nutmeg Garnish
  • Star Anise Garnish

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