Bouillabaisse recipe | Taste of France®

Bouillabaisse recipe | Taste of France®

tasteoffrancemag.com

Fresh seafood presented in the best way, Chef Gérald Passedat shares with us his special Bouille abasse recipe.

View full recipe on tasteoffrancemag.com

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Cooking tools:

  • Cutting board
  • Chef's knife
  • Paring knife
  • Colander
  • Mixing bowl
  • Potato peeler
  • Skillet
  • Saucepan
  • Grill pan
  • Spoon
  • Tongs
  • Serving platter
  • Kitchen scale
  • Stove
  • Oven mitt
  • Measuring spoon
  • Plate
  • Pot
  • Slotted spoon
  • Citrus press
  • Microplane
  • Plastic wrap

Ingredients

  • 1 weever fish, weighing 200g (7 oz)
  • 1 monkfish tail, weighing 400g (14 oz)
  • 1 Mediterranean scorpion fish
  • 1 barracuda fish steak, weighing 200g (7 oz)
  • 1 boeuf (Mediterranean fish)
  • 8 freshwater tetra (galactic) fish
  • 8 squill fish (mantis shrimps)
  • 2 small spiny lobsters
  • 3 plum tomatoes
  • 4 potatoes
  • 1 orange
  • 3 cloves garlic
  • 2 shallots
  • 150ml (2/3 cup) Passedat olive oil
  • 4 star anise
  • 1 pinch fennel seeds
  • 1 sprig thyme
  • 2 bay leaves
  • 1l (4 cups) fish stock
  • 1 pinch saffron powder
  • 1 pinch saffron threads
  • Salt
  • pepper

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