• 1,8 kg red mullet
  • 1 conger cut into 4 slices
  • 10 small crabs
  • 1,3 kg scorpionfish
  • 1,3 kg monkfish
  • 1,3 kg red gurnard
  • 1,3 kg Saint-Pierre fish
  • 900 g tomatoes(split into 4 cups)
  • 4 onions(sliced)
  • 2 garlic cloves(chopped)
  • 2 tablespoons Tomato concentrate
  • Olive oil
  • Bouquet of herbs: dill (2 strands); laurel (1 piece); parsley (1 strand); peeled orange
  • Salt
  • Pepper
  • 2 tablespoons Saffron
  • Rouille



  1. In a large pot or saucepan, heat the onions with olive oil and garlic, over low heat.
  2. Add tomatoes and some tomato concentrate, then increase the heat to a medium level.
  3. Pour 3 liters of water, the bouquet of herbs, the peeled orange the and cleaned fish (Mullet, Conger, other small fish and crabs).
  4. Add salt and pepper. Cook uncovered over medium heat for 20 to 25 minutes.
  5. Remove the bouquet of herbs and the peeld orange. Taste and if necessary add more salt and pepper.
  6. Place the Saint-Pierre and Monkfish. Add saffron. And if needed, add even more water to completely cover the fish.
  7. Boil for 10 minutes. Add Grondin and Rascasse. Allow to boil for 6 minutes.
  8. Remove the big fish and put it in a serving dish. Add salt and pepper.
  9. Prepare the bread slices.
  10. Traditionally, Bouillabaisse is served with rouille, a kind of mayonnaise with garlic and olive oil.

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