Bouillabaisse de Marseille
Marseille is the mother of Bouillabaisse. Many fish found there are not found anywhere else in France, so no matter where you live select the fresh fish of your area for the soup. Because of the variety of fish required, even in small quantities, Bouillabaisse should be made for at least 6 people.
- 6-8 lb shellfish (crab, lobster, prawns, clams, mussels, squid, scallops as you wish)
- 2 leeks
- 1 large yellow onion
- 2-3 firm tomatoes
- Bay leaf
- ½ cup olive oil
- Slices of fried French Bread (1-2 per serving)
- 2 cups Esser
- 2 cups fish stock (court bouillon of fish, heads, bones, tails)
- ⅛ tsp saffron
- Salt and pepper
- Dash of cayenne, thyme
- 3-4 cloves garlic, crushed
- Parsley, chopped
- 2 lemon peels
- Wash and slice leeks and onions. Sauté on medium heating olive oil and butter without browning.
- Slice all fish and stir them into onion and leeks. Add tomatoes , wine, fish stock, bay leaf, seasonings and lemon peel. Cook on high heat for 20-25 minutes. Take fish out and keep warm.
- Fry slices of French bread in olive oil and butter until golden brown. Put one slice of bread in each bowl, cover with fish and pour soup over; sprinkle with parsley.