French · Main

Bouillabaisse à la Marseillaise

Name: Bouillabaisse à la Marseillaise
Total time: 1 h 40 min
Yield: 6 to 8 servings
Cuisine: French
Ingredients: 115 g yellow onions, sliced; 90 g leeks, white part only (or 60 g more onion), sliced; 120 ml olive oil; 450 g ripe tomatoes (or 300 g drained canned, or 4 tbsp tomato paste), chopped; 4 cloves garlic, crushed; 2.4 L water; 6 sprigs parsley; 1 leaf bay leaf; ½ tsp dried thyme or basil; 0.13 tsp fennel seed; 2 pinches saffron threads (generous pinches); 1 piece orange peel, 5 cm strip (or ½ tsp dried); 0.13 tsp black pepper; 1 tbsp salt (omit if using clam juice); 1.6 kg fish heads, frames and trimmings, plus any shellfish shells (or 950 ml clam juice plus 1.4 l water in place of the fish and some of the water), gills removed, rinsed; 1½ kg firm lean fish (monkfish, conger, halibut, gurnard) and live lobster or crab, cut into 5 cm pieces; 1.1 kg tender lean fish (whiting, John Dory, sea bass, cod), cut into 5 cm pieces; 600 g mussels, clams and scallops, scrubbed; 8 slices French bread rounds, toasted; 20 g flat-leaf parsley (about ⅓ cup), roughly chopped

A saffron, fennel and orange-scented fish broth built on olive oil, leeks and tomato, boiled hard at the end so the oil emulsifies, with firm fish, tender fish and shellfish added in stages and served over toasted bread.

Yield6 to 8 servings
Hands-on1 h
Total1 h 40 min
Difficulty

Ingredients

Soup base

115 gyellow onions, sliced
90 gleeks, white part only (or 60 g more onion), sliced
120 mlolive oil
450 gripe tomatoes (or 300 g drained canned, or 4 tbsp tomato paste), chopped
4 clovesgarlic, crushed
2.4 Lwater
6 sprigsparsley
1 leafbay leaf
½ tspdried thyme or basil
0.13 tspfennel seed
2 pinchessaffron threads (generous pinches)
1 pieceorange peel, 5 cm strip (or ½ tsp dried)
0.13 tspblack pepper
1 tbspsalt (omit if using clam juice)
1.6 kgfish heads, frames and trimmings, plus any shellfish shells (or 950 ml clam juice plus 1.4 l water in place of the fish and some of the water), gills removed, rinsed

Fish

1½ kgfirm lean fish (monkfish, conger, halibut, gurnard) and live lobster or crab, cut into 5 cm pieces
1.1 kgtender lean fish (whiting, John Dory, sea bass, cod), cut into 5 cm pieces
600 gmussels, clams and scallops, scrubbedoptional

To serve

8 slicesFrench bread rounds, toasted
20 gflat-leaf parsley (about ⅓ cup), roughly chopped

Diet

Pescatarian
Mediterranean

Contains

Gluten
Fish
Crustacean shellfish
Mollusk shellfish
Cod
Haddock
Hake
Pollock
Halibut
Sole
Scallop
Wheat
Olive
Citrus fruits (any)
Orange
Nightshades (any)
Tomato
Onion family (any)
Onion
Garlic
Leek
Fennel
Thyme
Parsley
Bay leaf
Black and white pepper
Saffron
Yeast

Taste

Sweet
Sour / bright
Salty
Umami / savory
Richness / fat
Herbal / fresh
Aromatic spice

Texture

Brothy

Equipment

Stovetop

Season

Summer
Fall

Occasion

Weekend project
Entertaining

Effort

45–90 min active
1–3 hours total
Difficulty 3
Needs advance prep

Nutrition

Calories: moderate
Protein: high
Carbs: moderate
Fat: moderate
Fiber: low
Sodium: high

Budget

Budget: high

What it costs to shop for

Members can download a cost breakdown for any recipe in Excel: what to buy after trimming, how many packages, and the cost per serving, scaled to however many you’re cooking for.

Method

The method is for members

The timed method (mise en place, a cook timeline with minutes per step, and cook mode with timers) is delivered to members in their packages, adapted to how they cook.

Join: $15 a month, with a free first week Already a member? Sign in

Your first week is free. Cancel any time, in one click.