Marseille Bouillabaisse
Marseille — Mother recipe · ar de en es fr it ja pt ru zh
A rich and authentic fish broth served with croutons and a small glass of Marsala wine.
⏱️ 15 min prep + 30 min cottura · 4 porzioni · media
Ingredients
- 500g of white fish (such as cod)
- 300g of shrimp
- 200g of clams
- 1kg of market fish (like mullet, scorpionfish, etc.)
- 4 ripe tomatoes
- 2 large onions
- 2 carrots
- 3 cloves of garlic
- 2 sprigs of thyme
- 1 sprig of rosemary
- 50g of black olives
- Extra virgin olive oil
- Salt and pepper
Method
- Peel and finely chop the onions, carrots, and garlic cloves. Cut the tomatoes into small pieces.
- In a large pot, sauté the vegetables with olive oil for about 10 minutes until they become soft.
- Add the white fish and sear lightly. Then add market fish, thyme sprigs, rosemary, black olives, and salt and pepper to taste.
- Pour in hot water just enough to cover the fish. Bring the bouillabaisse to a boil and then simmer slowly for about 20 minutes.
- Add shrimp and clams, cook for another 5-7 minutes. Serve with toasted bread croutons.
The story
Bouillabaisse is considered the emblematic dish of Marseille, located in Provence. It's said to have been created by local fishermen as an economical soup to feed their families.
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