Marseille Bouillabaisse 🐟

Method

1. 1

   Wipe-clean rockfish and shellfish; fillet the rascasse and reserve heads and bones for the broth.

2. 2

   Sweat sliced onion, fennel and crushed garlic in olive oil, add tomatoes, saffron and a strip of orange peel; deglaze with white wine.

3. 3

   Add the fish bones and stock; boil hard 20 minutes, then strain for a clear, anise-scented broth.

4. 4

   Return broth to a boil and cook firm fish first (monkfish), then soft rockfish and finally mussels and crabs, 3-4 minutes total.

5. 5

   Serve in deep bowls over thick baguette rounds, with rouille spread on toasted bread and Gruyère passed alongside.