Rich Bouillabaisse

Rich Bouillabaisse

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This very old recipe was originally cooked in a pot balanced on three stones, and was a poor dish designed to make the most of cheap, common ingredients. It is almost impossible to make authentic bouillabaisse other than in the south of France, because the rascasse and other Mediterranean rock fish that are traditionally used in its making are just not available elsewhere. This 'rich' version - Bouillabaisse Riche - uses monkfish instead, which has fewer bones, but you can adapt the recipe to any kind of fish or shellfish.
Servings: 6
Calories: 252


  • 4 tbsp olive oil
  • 2 cloves of garlic crushed, peeled and diced
  • 2 onions diced
  • 2 leeks trimmed and finely sliced
  • 3 sticks of celery finely sliced
  • 1 bulb of fennel trimmed and diced
  • 1 tbsp flour
  • 2 bay leaves
  • a sprig of thyme
  • a pinch of saffron
  • 2 tins chopped tomatoes each weighing about 14 oz
  • 2 pint fish stock
  • 1.3 lb monkfish trimmed and cut into 6 portions
  • 6 scallops cleaned
  • 6 large raw prawns
  • sea salt
  • freshly ground black pepper
  • a good bunch of chives finely chopped


  • Heat the olive oil in a large saucepan. Add the garlic, onions, leeks, celery and fennel, and saute over a medium heat for 10 minutes, stirring frequently - do not allow them to brown.
  • Sprinkle in the flour and blend it in to absorb any excess oil, then add the bay leaves, thyme, saffron and tomatoes and mix well. Pour in the fish stock, bring to the boil, then reduce the heat and simmer for 15 minutes.
  • Add the monkfish, scallops, prawns and seasoning, cover with a lid, and simmer very gently for 10 minutes.
  • Just before serving, add the chives. Serve the bouillabaisse in large soup bowls.
Calories: 252 kcal
Carbohydrates: 15 g
Protein: 21 g
Fat: 12g
Saturated Fat: 2 g
Cholesterol: 29 mg
Sodium: 615 mg
Potassium: 937 mg
Fiber: 3 g
Sugar: 4 g
Vitamin A: 948 IU
Vitamin C: 18 mg
Calcium: 109 mg
Iron: 2 mg
Cuisine French
Ingredients Fish & Seafood
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