French Soup Recipe Bouillabaisse


Bouillabaisse (French Fish Soup)

Bouillabaisse (French Fish Soup)  Bouillabaise (French Soup) 

Bouillabaise Ingredients

1 large onion

2 tablespoons of olive oil

1 pinch of saffron

2 strips of orange zest

3 cloves of crushed garlic

1 14oz tin of  chopped tomatoes

5 cups of fish stock

half teaspoon of oregano

salt and pepper to season

fresh coriander

fresh flat leaf parsley

For this classic french soup choose a selection from the following:  cod, monkfish, haddock, mussels, tilapia, large prawns, fresh salmon, scallops, fresh salmon,  Ask your fishmonger for enough to serve 4.




In a large pot heat the olive oil, add the onion and garlic and saute until lightly brown

Add the saffron, oregano, orange zest, tomatoes and fish stock

Cook over a medium heat for 20 minutes until the onions are soft and the liquid has reduced

Add the fish (but not the shellfish at this stage) cook for a couple of minutes

Now add any clams, mussels and prawns and simmer for 3 to 4 minutes

All the shells should have opened (disgard any unopened shells), and the fish should flake easily

Season to taste and add the chopped coriander and parsley

Serve with crusty bread.

Cook’s tips

This is a quick and easy version of the french fish soup bouillabaisse / bouillabaise.  Once you have mastered this you may want to try the more adventurous recipes for this lovely  traditional fish soup from Marseille.  Bouillabaisse is usually served with rouille a type of mayonnaise which is spread on the crusty bread which is then placed at the bottom of the soup bowls before ladling over the fish soup.