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Fish Stew

Close up of bowl filled with Fish Stew

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Traditional serving of Marseille bouillabaisse (fish stew) , served with rouille on toast. Through the old-fashioned wood-framed window is a view of the old harbour, where there is a daily fish market, Marseille fish stew consists of the catch of the day (fish and shellfish). Heads, tails and trimmings are covered in water, with chopped onion, garlic, leek, salt and pepper, and boiled for twenty minutes, then strained to make the bouillon (fish stock). Chopped fennel, onion, skinned tomatoes and garlic are then turned in oil and simmered till tender, when pieces of fish are added along with strands of saffron. Marseille bouillabaisse is traditionally served with rouille, a spicy paste spread on toasted baguette. The soup is sometimes served as a starter, with the large fish pieces as the main course.

Spanish soup bouillabaisse with seafood, mussels, shrimps and scallop.

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Bouillabaisse soup with fish, mussels and shrimps. French cuisine. Seafood

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