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Bouillabaisse-style fish soup

Bouillabaisse is a dish typical of the Marseille region, in the south of France. It is a fish soup usually eaten with a side of grilled garlic bread and a spicy Provençal sauce called rouille or Provençal mayonnaise.

Préparation - 30 minutes


Serves 4

  • 150 g fresh cod, cubed
  • 100 g small shrimps
  • 100 g small scallops
  • 100 g (3/4 cups) celery, finely chopped
  • 100 g (3/4 cups) fennel, finely chopped
  • 1 leek, finely chopped
  • 1 cup new potatoes
  • 2 garlic cloves, smashed
  • 398 mL (1 can) Bar Harbor fish stock
  • 45 mL (3 tablespoons) Favuzzi extra-virgin olive oil
  • 45 mL (3 tablespoons) Ricard
  • Favuzzi Espelette pepper, to taste
  • 60 mL (1/4 cup) parsley, chopped

To serve

  • Pieces of toasted bread or baguette
  • Stonewall Kitchen chipotle aioli



  1. In a pot, sweat the leek, celery, fennel and garlic in olive oil for a few minutes.
  2. When the vegetables begin to brown, deglaze with Ricard and leave to reduce by half.
  3. Add fish stock and a pinch of Espelette pepper.
  4. Cut the potatoes in half and add to the pot.
  5. Bring to the boil, then simmer over medium heat for about 10 minutes or until potatoes are cooked, but still firm.
  6. Add fish and seafood and cook for 5 minutes more.
  7. Add parsley and rectify seasoning to taste.
  8. Serve with baguette or toasted bread and Stonewall Kitchen chipotle aioli.