Bouillabaisse is a traditional Provencal fish stew that originally comes from Marseille. The name comes from two old words from the Provencal language, Occitan, and means ‘to boil’ and then to ‘simmer’. Simple as that. It’s the ingredients that count, not just the fish but also the Provencal herbs and spices. 

Ingredients   This recipe serves six
3 red mullet, descaled
450 grams of monkfish fillet
1 sea bass (weighing about a kilo), descaled
12 raw large tiger prawns
36 mussels
5 tablespoons good quality olive oil
2 large onions, finely chopped
6 garlic cloves, finely chopped
2 leeks, finely chopped
1 fennel bulb, finely chopped (reserve the tops)
675 grams of tomatoes, chopped  (do not use canned tomatoes)
1 teaspoon of fennel seeds
1 teaspoon of tomato puree
1 small bunch freshly chopped flat leaf parsley
3 sprigs fresh thyme
2 bay leaves
2 strips orange peel
500 millilitres of fish stock
2 litres of watre water
1 teaspoon of saffron stamens
2 teaspoons of salt
2 tablespoons of Pernod (optional)

The next step
1. Remove the heads from the prawns, cut along the length of their backs with a sharp knife and remove the intestinal tract. Set aside. Cut the monkfish into 4 centimetre chunks. Fillet the sea bass and red mullet, reserving the head and bones. Cut each fillet of sea bass into three pieces.
2. Heat the olive oil in a large pan and add the onion, garlic, leek, and fennel. Cook gently for 10 minutes, or until the vegetables are soft, but not coloured.
3. Stir in the tomatoes, fennel seeds, tomato puree, all the prawn shells and fish trimmings, the chopped parsley, thyme and bay leaves. Add the orange peel, fish stock and water and finally the saffron. Bring to the boil and simmer gently, uncovered, for 30-40 minutes skimming the surface occasionally to remove any froth.
4. When the fish broth has reduced to about 1.7 litres, remove from the heat and strain into a clean pan. Add the Pernod (if using), taste and season accordingly. Return to a simmer and add the monkfish, mussels, sea bass and red mullet. Bring back up to a simmer and add the prawns. Cook for a further 2 minutes or until the mussels have opened and the prawns have turned pink.
5. Using a slotted spoon, transfer the fish to a warm serving plate and pour the soup into a tureen. Sprinkle with parsley and serve immediately

Why not enjoy an authentic bouillbaisse on the French Riviera? See our Marseille-Cannes itinerary, a Cote d'Azur route that foodies will love.