Fisherman's bouillabaisse

30 min
Medio
12 ingredients

Fisherman's bouillabaisse

Bouillabaisse is a traditional recipe originating from the Provence region in the south of France, specifically from the port city of Marseille. This seafood soup was initially created as a humble fishermen's dish, using the less valuable fish they caught to make a plentiful and flavorful broth. Over time, bouillabaisse became a symbol of French cuisine, appreciated for its complexity of flavors and careful preparation.

In different Latin American countries, although there is no exact equivalent, similar seafood stews and soups can vary in name and preparation according to local traditions, such as "fish soup" or "seafood broth." However, the popularity and prestige of bouillabaisse have transcended, and it is recognized as an emblematic dish of France in many regions.

How to Prepare Fisherman's Bouillabaisse

To prepare this delicious Fisherman's Bouillabaisse, start by heating the olive oil in a large saucepan or stockpot and cook the garlic over medium heat until golden.

Add water, dry white wine, onion, the onion soup mix, parsley, and thyme leaves; mix all the ingredients well.

Incorporate the fresh tomatoes into the broth.

Bring the mixture to a boil and then simmer, covered, for 15 minutes so the flavors meld well.

Add the lobster tails and the fish, letting them simmer for 10 minutes.

Add the clams and mussels and continue simmering for an additional 5 minutes, or until the shells fully open.

Finally, serve this exquisite bouillabaisse accompanied by fresh bread or rolls, ideal for enjoying and savoring the full flavor of the sea.

Bouillabaisse del pescador

Ingredients (12)

  • Olive Oil
  • Garlic
  • Water
  • Dry White Wine
  • Onion Soup Mix
  • Parsley
  • Thyme Leaves
  • Tomatoes
  • Lobster Tails
  • Fish
  • Clams
  • Mussels

Instructions (17 steps)

  1. 1 In a large saucepan or stock pot
  2. 2 heat the oil and cook the garlic over medium heat until golden brown
  3. 3 Add water
  4. 4 wine
  5. 5 onion
  6. 6 soup mix
  7. 7 parsley
  8. 8 and thyme
  9. 9 mix well
  10. 10 Incorporate the tomatoes
  11. 11 Bring to a boil
  12. 12 then cook covered over low heat for 15 minutes
  13. 13 Add the lobster and the fish and cook over low heat for 10 minutes
  14. 14 Add the clams and the mussels and cook over low heat for an additional 5 minutes or until the shells open
  15. 15 Serve
  16. 16 if desired
  17. 17 with bread or buns