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Yield: 6 servings

8.8 pounds rock fish
- 3.3 pounds scorpion fish
- 2.2 pounds John Dory
- 6 slices conger eel
- 3 tub gurnard (a type of red mullet)
- 4 sting fish
- 6 slices monkfish

2.2 pounds "soup fish", cleaned and cut into pieces (i.e. wrasse fish, labre varié & vert, rouquié, merle, roucaou, crénilabre-paon, young red mulet, young scorpion fish, small white bream fish)
2 ounces onions
3 1/2 ounces tomatoes
20 ounces potatoes, thickly sliced (2 slices per person)
3 branches fennel
4 parsley stems
2 cloves garlic
1/3 cup olive oil
1/4 teaspoon saffron
Salt and pepper to taste

To prepare the stock, brown the onions, garlic and tomatoes in olive oil over high heat. Add the soup fish. Stir together for about 15 minutes until consistency is pasty. Pour in boiling water and allow to boil for at least 1 hour. Add the fennel, parsley, salt and pepper to taste. Pass through a food mill and then strain through a conical sieve. Make sure to apply pressure towards the bottom in order to drain all the liquid. Place the stock in a pot. Add the raw potatoes, and then the fish according to their size and firmness (scorpion fish, John Dory, conger eel and then monkfish) and allow to boil for 20 minutes.

Five minutes before serving, add the tub gurnard and sting fish. Once cooked, add saffron, salt and pepper to taste. Remove the fish and potatoes and place on a serving platter. Generally, the bouillabaisse is served in two separate dishes, the fish in one and the soup in the other. However, if so desired, it can be mixed together in a soup terrine. The only essential rule is to cut the fish in front of the guests.

Accompaniment: Rouille, a type of mayonnaise, flavored with pimento, saffron and garlic accompanies bouillabaisse in the traditional recipe.


One 2/3 cup olive oil
2 egg yolks
2 cloves garlic, degermed
1/2 teaspoon pimento
1 loaf French bread (a little dry) for croutons, rubbed with raw garlic cloves
Pinch of saffron
Salt and pepper


1 mortar
1 pestle

In the mortar, crush the garlic cloves with a pinch of salt. Add the egg yolks. Mix together and then add the olive oil drop by drop, whisking briskly. Lastly, add the saffron and pimento.