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Bouillabaisse de Marseille Recipe

Marseille’s time-honoured Bouillabaisse is a cooked fish speciality famed worldwide and an intrinsic part of the city’s heritage. It was originally prepared by fishermen, who put aside fish that was fit for sale and cooked up the rest for themselves and their families. It is hence a simply, family-style dish that has been perfected over the years and now often includes a creamy soup and even shellfish.


Makes 4 servings.

  • 3 kg fish (depending on availability): scorpion fish, Saint-Pierre, tub gurnard, weeverfish, monkfish
  • 700 g soup fish
  • 3 potatoes
  • 3 tomatoes
  • Olive oil, garlic, onions, fennel, parsley, saffron, salt, pepper


  1. Sauté the onions, garlic and tomatoes in olive oil over high heat.
  2. Add the soup fish, already cleaned and sliced, and stir for about 15 minutes to obtain a smooth consistency. Add boiling water and simmer for at least 1 hour.
  3. Add fennel, parsley, salt and pepper.
  4. Put through the food mill and then through a sieve.
  5. Add raw potatoes, cut into large slices, then the fish, starting with the largest.
  6. Cook for 20 minutes.
  7. Add the tub gurnard fish and cook for 5 more minutes.
  8. Once it has been thoroughly cooked, remove the fish, the potatoes, add salt, pepper and saffron and pour into dishes. Serve with Rouille sauce and garlic croutons.

Bon appétit !