An age-old fisherman's dish which has become one of the symbols of Marseille. Did you know that bouillabaisse featured in Roman mythology? It is said that it was the soup that Venus fed Vulcan with to send him to sleep in order that she may sneak away into the arms of Mars…
Prepare the fish: they must be scaled, gutted and cleaned. The bigger ones then need to be cut into chunks while the smaller ones remain complete. Separate the fish with firm skins (scorpion fish, weever, gurnards…) from those with tender skins (whiting, john dory…). Peel 2 large onions and 1 leek white, and chop all up finely. Peel 2 large tomatoes (plunge them into boiling water for 1 minute first), deseed them and cut them up. Peel and crush the garlic cloves.
Bring 2 litres of fish fumet (see recipe) à ébullition.
to the boil. Arrange the tomatoes, the onions, the leek, the garlic, the thyme, the laurel and the parsley in a stewpot. Pour in a cup of olive oil and sprinkle some saffron over it.
Add the fish with firm skins. Pour very hot stock over them, covering all the fish. Season with salt and pepper, and cook at a very high temperature, uncovered, for approximately 8 minutes. Then add the fish with tender skins, the shrimps and the mussels, and boil for a further 8 minutes.
Arrange the twelve slices of bread (slightly toasted and rubbed with a peeled clove of garlic) in a serving bowl. Strain the cooking stock into a serving dish. Place the pieces of fish in the serving dish and serve everything together. This dish is even more delicious when complemented with rouille (see recipe).
Aïoli - Anchoïade - Bouillabaisse - Caviar d'aubergines - Daube provençale - Fish fumet - Oreillettes - Merveilles - Pieds et paquets - Pipérade with peppers - Pompe à l'huile - Ragoût de pois gourmands - Ratatouille - Rouille - Soupe au Pistou - Fish soup - Tapenade