Category: Soups

Bouillabaisse Soup
This original, ancient recipe from Provence excites huge passion and interest. Bouillabaisse contains fragrant fish chunks poached in a broth that is saffron-enhanced. The dish is offered as two courses. First the broth is spooned over toasted bread croutes topped with rouille sauce, which enriches the soup; next the seafood itself is consumed. It is certainly a triumph, so do devote several hours to making it.


50 ml extra virgin oil that is olive

2 onions that are large quartered

2 leeks, cut into 5 cm chunks

4 garlic cloves, chopped

2 big red tomatoes, skinned, quartered and deseeded

a bunch of fresh thyme, about 50 g

1 fennel bulb, quartered

20 cm strip of orange zest

2 litres water that is boiling

1 kg mixed seafood fillets such as for example John Dory, red gurnard, red snapper, sea bass and grey mullet, cut into 4 cm chunks

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