Marseillaise Fish Stew (Bouillabaisse)

Marseillaise Fish Stew (Bouillabaisse)

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Servings: 10
Calories: 401


  • 1 lb each of brill conger eel, mackerel, John Dory, red mullet, whiting and squid
  • 2.2 lb mussels
  • 9 oz scampi
  • 6 3/4 floz olive oil
  • 9 oz white of leek cut into julienne
  • 7 oz sliced onion
  • 2 cloves
  • finely chopped garlic
  • pinch fennel seeds
  • 2 bayleaves
  • pinch saffron
  • 1 tsp chopped parsley
  • 1.1 lb tomato concassee
  • 17 floz dry white wine seasoning


  • Clean all the fish and cut into 5 cm sections on the bone; scrape and wash the mussels.
  • Heat the oil in a large shallow pan, add the vegetables, herbs, garlic and all the fish. Cover with a lid and sweat for 5 minutes, shaking occasionally.
  • Add the remainder of the ingredients, cover and allow to cook gently for 15 minutes.
  • Check the seasoning and the balance between the fish and the liquid. Remove one shell and the beards from the mussels.
  • Serve in a soup tureen, accompanied by slices of French bread. It is the tradition to sup most of the liquid as a soup and follow it with the fish as main course, eaten from the same soup plate.


An authentic bouillabaisse is made using Mediterranean fish; the above recipe closely approximates to it using North Sea fish.
Calories: 401 kcal
Carbohydrates: 18 g
Protein: 22 g
Fat: 23g
Saturated Fat: 4 g
Cholesterol: 71 mg
Sodium: 603 mg
Potassium: 1003 mg
Fiber: 3 g
Sugar: 8 g
Vitamin A: 1339 IU
Vitamin C: 20 mg
Calcium: 88 mg
Iron: 5 mg
Cuisine Italian
Ingredients Fish & Seafood
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