Bouillabaisse

A working version of a generous bouillabaisse, flavored with fennel, saffron, and rockfish.

Préparation

25 min

Cuisson

45 min

Difficulté

Intermediate

Ingrédients

Les quantités s’adaptent automatiquement.

6 convives

Sauté the fennel and tomatoes. Add the fish stock, saffron, and potatoes, then cook for 25 minutes. Add the fish, then the mussels, and continue cooking gently until they are done. Serve very hot with toasted bread.

The suggested quantities are a starting point: adjust the seasoning and cooking time according to the products used.