Bouillabaisse is a traditional fish soup originating from Marseille, France’s largest port for commerce, freight and cruise ships. For this recipe I use fish heads that are currently available on the market: salmon heads.
It usually also includes shellfish and other seafood such as sea urchins, mussels, crabs or octopus. Only mussels were included in this recipe.
Vegetables such as leeks, onions, tomatoes, celery and potatoes could be simmered together with the broth and served with the fish.
Ingredients:
2-3 large fish (salmon) heads (Salmon heads typically give fish stock a stronger flavor)
400-500 grams of blue mussels
250-300 ml of white wine
1/2 teaspoon of peppercorns
1 tablespoon of salt
3 onion or red onion (or some cloves of shallots)
4 garlic cloves
7 tomatoes
3 bay leaves
1 bunch of parsley
1 lemon
3-5 tablespoons of olive oil