Bouillabaisse Marseillaise Recipe

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0 votes | 983 views
Servings: 10


Cost per serving $6.98 view details
  • 2 1/2 lb Spanish mackerel
  • 1 1/2 lb either striped or possibly sea bass
  • 1 lb each red snapper, eel, perch and cod.
  • 2 x lobsters, each weighing about 1-1/2 pounds
  • 1 lb fresh tomatoes, peeled, seeded and minced
  • 3 lrg leeks, minced
  • 2 med -sized onions, peeled and minced
  • 1 lrg carrot, peeled and minced
  • 2 Tbsp. minced parsley
  • 1 tsp saffron
  • 2 x or possibly 3 clv garlic, crushed
  • 1 x bay leaf
  • 1 dsh of thyme
  • 1 pch of fresh fennel tips (if available) Dry rind of 1/2 orange
  • 1 Tbsp. salt Pepper to taste
  • 1/2 c. extra virgin olive oil


  1. Cut all of the fish into 1-inch thick slices.
  2. Cut lobsters in the same way, shells and all
  3. Place above ingredients in a large kettle. Arrange the lobster pcs on top of the vegetables and add in all the fish except the perch and the cod. Add in 1/2 c. extra virgin olive oil and sufficient water to cover the mix well. Bring to a boil as quickly as possible and boil it over high heat for 8 min. Add in the perch and codfish and boil the mix for 8 min longer. Shelled and deveined shrimp may also be added at this time, if you like.
  4. To serve, remove the fish and lobster to a serving dish. Slice French bread about 1/4-inch thick, put it in the bottom of a large soup tureen and pour the bouillon over it. Serve the soup and the fish separately.
  5. Serves 10 to 12.
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Nutrition Facts

Amount Per Serving %DV
Serving Size 454g
Recipe makes 10 servings
Calories 567  
Calories from Fat 236 42%
Total Fat 26.34g 33%
Saturated Fat 5.34g 21%
Trans Fat 0.0g  
Cholesterol 277mg 92%
Sodium 314mg 13%
Potassium 1514mg 43%
Total Carbs 3.12g 1%
Dietary Fiber 0.8g 3%
Sugars 1.43g 1%
Protein 75.13g 120%


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