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Bouillabaisse Soup

From the one star french chef Patrick Asfaux

Bouillabaisse Soup
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4.9/5 (12 votes)
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Bouillabaisse soup recipe for 6 people :

  1. 2.5kg of mixed fish such as gurnard, mullet, conger eel, monkfish, Pollock, velvet crab ; gutted, scaled and washed.
  2. 1 large onion
  3. 600g potatoes
  4. 5 cloves of garlic
  5. 5 tomatoes
  6. 1 stalk of fennel
  7. 1 "bouquet garni" see : bouquet garni
  8. 5cl olive oil
  9. some pulverised saffron
  10. salt and cayenne pepper


Heat up the olive oil in a large pot and sweat off your finely sliced onion until golden brown. Then, add the chopped tomatoes, the "bouquet garni", the finely slice fennel, garlic and the potatoes cut into thick slices.
Place the fish on the vegetables and add 2.5 litres of hot water. Season well with cayenne pepper, saffron and a bit of salt. Allow to cook on a high heat for 18 minutes.
Meanwhile, get 6 soup plates ready with a thick slice of country house bread at the bottom of each plates.
Get rid of the "bouquet garni", take the fish out of the soup and place them on a serving dish along with half of the potatoes around them.
Then, blitz the soup part of the dish with a immersion blender and check the seasoning. Finally, pour some soup into each plates.
Set the rest of the soup into a soup bowl and place the fish and soup bowl at the centre of the table, serve everybody with its plate of soup and accompany the lot with a nice bottle of Bandol rose... here you are, on the French riviera!