Bouillabaisse

Contrary to "La Marseillaise" (which did not originate in Marseille but in Strasbourg), "la bouillabaisse" is a native of Marseille and the favorite child of the whole Cote d'Azur. It was, and has remained, a fisherman's meal, and can never be as perfect as a family or restaurant dish -- but even so, it is delectable enough to have won the recognition of gourmets everywhere.

Cuisine: French
Type: Fish, Shellfish
Courses: Soup
Serves: 10 people

Recipe Ingredients

1 lb	454g / 16oz	Red snapper
1 lb	454g / 16oz	Cod tail
1 lb	454g / 16oz	Bass - (striped or sea bass)
2		Lobster tails - (fresh or frozen)
3/4 lb	340g / 11oz	Shrimp - deveined
1 1/2 lbs	681g / 24oz	Mussels - cleaned - but still in shells
1 lb	454g / 16oz	Eels
1 1/2 lbs	681g / 24oz	White-meat fish fillets
1/2 cup	118ml	Olive oil
3 tablespoons	45ml	Chopped onion
3 tablespoons	45ml	Tomato paste
2		Garlic cloves - crushed
1		Bay leaf
1		Thyme
1		Dried fennel seed
1		Saffron
1		Dried orange rind
1 teaspoon	5ml	Salt
1/4 teaspoon	1.3ml	Freshly ground pepper
15		French bread - dried in oven, (not toasted)
2 tablespoons	30ml	Chopped parsley

Recipe Instructions

Cut fish and lobster into pieces 1 1/2-inch thick. Reserve fish fillets. In kettle or large, heavy saucepan, combine oil, onions, tomato paste, garlic, bay leaf, thyme, fennel, saffron, orange rind, shellfish, and fish (without fillets), salt, pepper, and 6 cups of boiling water.

Bring to boil and continue boiling, over brisk flame, for 10 minutes. Add fish fillets and continue boiling for 5 minutes longer. Remove all fish and shellfish to heated serving dish and keep warm.

Arrange slices of bread in bottom of soup tureen. Pour cooking liquid over bread. Sprinkle both dishes with parsley. Serve hot. Serve both dishes together.

For eating: Serve from both dishes into the same soup plate.

Source:
Commentary THE ART OF FRENCH COOKING by Fernande Garvin

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