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LOCATION: Recipes >> Fish >> Bouillabaisse 01

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4 1/2 lbs. of various fish (the recommended are Mediterranean fish,
since the recipe comes from Provence): scorpion fish, capons,
conger (eel), cicada, etc. Use what you can find.
Saffran (just enough from the point of a knife)
1/2 c. olive oil
4 tomatoes
12 potatoes
stale bread
salt, pepper
a bunch of mixed herbs

Place in a large pot the fish. Add the saffron, the olive oil,
and mix well. Add the spices and let soak fo 1-2 hours.

Salt and pepper the pot, and add the four tomatoes, seeded, and
the potatoes, peeled and cut into thick slices. Cover wth water
and bring to a full boil. When the potatoes are cooked (10-15
minutes), and the fish (which may vary according to the size of
the fish), use a skimmer to remove the potatoes and fish, and place
in a dish, lined with something to absorb the liquid.

Serve the bouillon with croutons (made from the stale bread), and
sprinkled with mince garlic and "rouille" (a spicy sauce made in
Provence; I think Tobasco Sauce would work just fine).

NOTE: As may be evident, I haven't ever made this recipe, but it
is rather simple. What I am not clear on is what to do with all
the fish and potatoes after all of this. Many people just use
scraps of fish, whatever they can get their hands on, since it is
usually thrown away anyway.


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63 of 93 people found the following review helpful:
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This is not bouillabaise!, August 24, 2005 - 02:15 PM
Reviewer: Connor from Washington DC
This recipe is just for fish stew, and not a very interesting fish stew at that. Bouillabaise must have FENNEL, ORANGE ZEST, and SAFFRON, usually tomatos and some people like to use wine. Also, if you boil a piece of fish for 10-15 minutes you have seriously overcooked it.

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23 of 43 people found the following review helpful:
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A thoughtless recipe, November 21, 2006 - 09:07 PM
Reviewer: Andre Le Breton from in my kitchen
This recipe shows no love of good cooking, no imagination, and a vast ignorance of bouillabaisse. Did I make this recipe? No (with a shudder). I can "taste" a recipe without cooking it, as I usually do when browsing through the market, inventing as I go. This is NOT bouillabaisse. This is an attempt at what should be fine art done with finger paint and crayons. Without saffron, without orange, without a good stock, without so many essential things, it is a reasonable recipe for swamp water.

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