This is the Bouillabaisse, the representative dish of Marseille in South France.
The Bouillabaisse is a high-end dish of South France, and it takes a lot of work, but it is really delicious. You must try the Bouillabaisse!
Originally, we should make the fish soup with small fish that live in sea rocks, but I made soup with head of sea bream and bones, but it was really delicious! It’s more delicious than what they sell at the restaurant!
The most important ingredients in the Bouillabaisse Recipe!
Fennel!! Pastis!!! This is Pastis. (Marsseille’s signature liquor_made of anis)
Enjoy your meal!
◈French Fish Soup
– 15-20 sea bream (La luget barbet is needed but not enough to put in a lot of sea bream)
– 2 Onion
– 1 Fennel
– 1 head of garlic
– 3 Tomatoe
– 8 Potato
– Tomato paste 2T
– Thyme, Rosemary, bay leaf
– 1t of red pepper powder
– 200ml ofPastis
– 400ml of White wine
– 1L of water
– Saffron 0.4g
◈ Bouillabaisse
– Scorpion fish
– Weever
– Red mullet
– John Dory (Saint-pierre)
– 150ml of olive oil
– parsley
– 1 head of garlic
– salt,
– 1t of red pepper powder
◈ Crouton
– baguette bread, butter or olive oil, salt, pepper