The dish of fishermen that became the symbol of Marseille. In the 80s, a charter of the bouillabaisse recipe was published. This charter lists the ingredients and the stages of preparation in order to respect the traditional recipe of the bouillabaisse. The freshness of the fish is the essential element of the recipe of the traditional bouillabaisse and will greatly contribute to the success of your dish. Would you like to enjoy a succulent bouillabaisse that perfectly respects the traditional recipe? Taste and enjoy this traditional dish from Marseille, in the best restaurant of bouillabaisse of Marseille.


  • 2 kg of fish and shellfish
  • 2 large onions
  • 1 leek white
  • 2 large tomatoes
  • 1 clove of garlic
  • 2 liter of fresh or frozen fish stock
  • 1 glass of olive oil
  • 12 slices of country bread
  • safran
  • persil
  • thym
  • laurier
  • salt
  • pepper from the mill


Start your bouillabaisse: prepare the fish: scale them, gut them, clean them clean them, cut the larger ones into sections and leave the smaller ones whole. Separate the fish with firm flesh (scorpion fish, live, grondin...) and the fish with tender flesh (whiting, saint stone, ... Peel 2 large onions and 1 leek white, chop them finely. Peel 2 big tomatoes (plunge them 1 mn in the boiling water), remove the seeds and cut them in pieces. Peel and crush the garlic. Bring 2 liters of fish stock ( see recipe) to boil, the essential element of the bouillabaisse. Arrange the tomatoes, onions, leek, garlic, thyme, bay leaf and parsley in a stewpot. Drizzle with a glass of olive oil, sprinkle with saffron. Continue the realization of your bouillabaisse: put then the fish with firm flesh. Pour very hot broth, so as to so as to cover the fish. Add salt and pepper and let it cook on a very high heat, uncovered, for about 8 minutes. and uncovered for about 8 minutes. At this moment, add the tender fish, the shrimps and the mussels, and let boil boil for another 8 minutes. Arrange the twelve slices of bread (lightly toasted and rubbed with garlic) around a dish. Pour the cooking broth into a tureen, passing it through the tureen, passing it through a sieve. Arrange the fish pieces in the deep dish and dish and serve together. together. Your bouillabaisse is ready, you can accompany this dish with rouille (see recipe)

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