Bouillabaisse in Marseille with mussels and shrimps
5 servings
90 minutes
Bouillabaisse à la Marseillaise with mussels and shrimp is a true embodiment of Mediterranean cuisine. This famous French fish soup originates from Marseille, where fishermen prepared it from fresh catch with aromatic herbs and spices. Its rich flavor unfolds through the combination of seafood, tomatoes, saffron, and orange zest, creating a harmony of freshness and depth. The rich broth fills each spoon with the warmth of southern France, while garlic toasts add a piquant touch. It is not just a dish but a culinary journey that can transport you to the shores of the French Riviera.
1
Pour boiling water over the tomatoes for 30 seconds. Drain and rinse. Peel and chop them. Heat 2 tbsp of oil in a large skillet and sauté onion, garlic, leek, fennel, and parsley for 5 minutes until soft. Add tomatoes, orange zest, saffron, bay leaf, thyme, and 600 ml of water; bring to a boil. Season and cook for 20-25 minutes.
- Tomatoes: 1 kg
- Onion: 1 piece
- Leek (white part): 1 piece
- Garlic: 2 cloves
- Fennel: 1 piece
- Chopped parsley: 2 tablespoons
- Orange zest: 1 teaspoon
- Fresh thyme: 1 tablespoon
- Bay leaf: 2 pieces
- Olive oil: 5 tablespoon
- Saffron: pinch
2
Cut the fish fillet into equal pieces and add to the pot. Cook on low heat for 2-3 minutes without stirring. Add mussels and shrimp, cook for another 5 minutes until the mussels open (discard any that do not open) and the fish flakes easily.
- Sea bass fillet: 500 g
- Mussels: 300 g
- Tiger prawns: 300 g
3
Remove the fish and seafood and set aside. Strain the broth through a sieve, keeping all the vegetables, return the liquid to the pot, add the remaining oil and boil for 2 minutes over high heat.
- Olive oil: 5 tablespoon
4
Return the vegetables, fish, and seafood to the pot.
5
Serve with garlic toasts. Toast the bread and rub with garlic. Serve the soup with garlic toasts, roux sauce, and cheese.
- Garlic: 2 cloves
