Essential navigation guides, maps and books from publishers Breil, Fluviacarte and Imray. To start with, you eat the soup, essentially the liquid the Bouillabaisse is cooked in. When the oil is hot, add the onions, leeks, and fennel.

You can easily add more tomatoes or wine–you can’t mess this up–it takes 20-30 minutes tops. I almost always use fresh fish though. To make the saffron aïoli, smash a clove of garlic, a tiny squeeze of lemon juice, and the saffron (if using) with a small pinch of salt in a pestle and mortar or a Flavour Shaker™ until it turns into a mush.

2 leeks (white parts only) 2 large fennel. You then move onto the second course that consists of the fish, potatoes, garlic croutons and the rouille. Bouillabaisse is a classic French dish from southern France, in particular, of the port town Marseille. Some chefs, however, staunchly defend the traditional way of making the stew to the extent that in 1980, several city restaurateurs got together and drew up the Bouillabaisse Charter, a document that sets down the ingredients and recipe. Chef Christian Buffa and his team use a selection of rockfish for their recipe with weever fish, red mullet and moray as staples.

Oliver’s rouille becomes a saffron mayonnaise sauce and his take on Bouillabaisse has a base of mussels and clams with the fish almost taking a back seat. So if you’re not near Marseille at least you can try this fabulous dish at home. This post may contain links to Amazon or other partners; your purchases via these links can benefit Simply Recipes. Practical boating resources, advice and information, based on our 10,000 km of experience. And watch videos demonstrating recipe prep and cooking techniques. Then serve the fish as a main course, with, if you wish, more rouille and some small potatoes cooked in the soup. Photo: Supplied.

I’ve got everything I need to make this dish. https://www.jamieoliver.com/recipes/fish-recipes/fabulous-fish-stew

Oliver’s rouille becomes a saffron mayonnaise sauce and his take on Bouillabaisse has a base of mussels and clams with the fish almost taking a back seat.

5 Place slice of bread in bowl, top with rouille, then broth, then fish and shellfish: To serve, remove the fish and shellfish to a platter to keep warm. Now make a fish stock by putting the fish bones, lobster legs and 2.25 litres of water into a large pan. Elise Bauer is the founder of Simply Recipes.

Use firm fish for fillets such as sea bass, red mullet, haddock, halibut, cod, conger, or red porgy. Remove the bay leaves, sprigs of thyme, and orange zest from the broth. The base of any Bouillabaisse is fish and seafood, particularly those found off the rocky cliffs (known as calanques) on the Marseille coast.

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