Servings 6 persons



  • 2 kg of various rock fish moray eel, conger eel, gurnard, whiting, monkfish, scorpion fish, girelle, saint-pierre, vive, etc.
  • 2 pcs onions
  • 5 cloves garlic
  • 2 pcs small leeks
  • 3 pcs tomatoes
  • 1 pcs fennel bulb
  • 1 leaf bay leaf
  • 1 sprigs thyme
  • 1 pcs dried orange peel
  • 2 pinch saffron pistils
  • 8 cl olive oil
  • 1 pcs baguette
  • pcs pepper
  • Salt flower


  • 3 cloves garlic
  • 2 pcs fresh red peppers
  • 1 pcs small potato of 50 g
  • 1 pcs egg yolk
  • 1 pinch saffron pistils
  • 12 cl olive oil
  • fine salt
  • Freshly ground pepper


  • Clean, scale and top all the fish. Cut them into large pieces, leave the small ones whole. Bring 3 liters of water to a boil in a pot.
  • Peel the onions, 3 cloves of garlic, the leeks and the fennel. Wash the leeks and fennel, mince them. Chop the garlic and onions. Peel the tomatoes and crush them.
  • In a large casserole dish, put the onions, garlic, leeks, fennel, tomatoes, bay leaf, thyme, orange peel, saffron, salt and pepper. Add the fish, pour in 4 cl of olive oil and turn the casserole dish in all directions so that everything mixes and the fish soak up the different flavors.
  • Pour the boiling water over the fish and cook them over a very high heat for 5 minutes. A violent and brief boil should combine the oil and water. Lower the heat and simmer for 10 minutes. Adjust the seasoning, which should be well seasoned.


  • Wash the potato. Cook it the English way, with its skin on, in a little Russian. Drain it, peel it and crush it.
  • Peel the garlic, remove the germ and chop the cloves. Chop the peppers. Place the garlic and peppers in a mortar. Add 1 pinch of fine salt, the egg yolk and the potato. Crush the mixture, then gradually incorporate the oil, always turning in the same direction, as with mayonnaise. Take some of the liquid from the hot bouillabaisse. Dissolve the saffron in it and add it. Mix carefully to obtain a thick paste. Pepper in the mill.

Finishing and presentation

  • Preheat the oven to 180°C. Cut the baguette into 1 cm slices and dry them in the oven without toasting them. Peel 2 garlic cloves, cut them in half, degerm them and rub the baguette slices. Drizzle them with olive oil. Arrange all the pieces of fish in a soup tureen. Drizzle with the broth. Present the rust separately in a gravy boat. Place the bread in a basket.
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