This excellent, ancient recipe from Provence excites huge passion and interest. Bouillabaisse includes fragrant seafood chunks poached in a saffron-enhanced broth. The meal is offered as two courses. First the broth is spooned over toasted bread croutes topped with rouille sauce, which enriches the soup; next the fish it self is eaten. Its certainly a triumph, so do devote several hours to making it.


50 ml extra virgin olive oil

2 large onions, quartered

2 leeks, cut into 5 cm chunks

4 garlic cloves, sliced

2 big red tomatoes, skinned, quartered and deseeded

a lot of fresh thyme, about 50 g

1 fennel light bulb, quartered

20 cm strip of orange zest

2 litres water that is boiling

1 kg blended seafood fillets such as for example John Dory, red gurnard, red snapper, sea bass and grey mullet, cut into 4 cm chunks

1 kg mixed shellfish, such as …