Bouillabaisse is a regional dish from the Provence and it originated in Marseille. It can be found on the menu of even the most prestigious restaurants. It was originally used by fishermen to get rid of surplus fish after catching and selling it. Major misunderstanding: bouillabaisse is not a fish soup, but fish prepared in fish soup. Admittedly, this recipe is also a corruption of the recipe in the Charter that has determines the composition since 1980. The Charter states that the following fish must be included: rockfish (rascasse), red snapper, weever, monkfish, conger eel and sunfish.

bouillabaisse

ingredients - info fish, shellfish and crustaceans of your choice cognac onion parsley carrots saffron salt and pepper

olive oil garlic fennel tomatoes fish stock tomato puree basil dry white wine baguette rouille

Fry chopped onion, carrot, fennel and garlic in olive oil for a few minutes. Pour in at a minimum 1 litre fish stock. Add tomatoes, tomato puree, saffron, white wine, pepper and salt to taste. Let it simmer for about twenty minutes on low heat, so that the preparation can evaporate a little. According to the cooking time, poach the shellfish and fish in the fish soup. Start, for example, with squid, which needs the longest time. Then add the other species. Do not let the sauce boil any more, but keep it close to thze boiling point. Add some fresh basil at the end. Before serving, add a splash of cognac and finish off with chopped parsley. Serve with a baguette and rouille.