Bouillabaisse is a traditional Provençal fish stew originating in the port city of Marseille in France. The French and English form bouillabaisse comes from the Provençal Occitan word bolhabaissa, a compound that consists of the two verbs bolhir (to boil) and abaissar (to reduce heat, i.e., simmer).
What makes a bouillabaisse different and better than any other fish soups is the selection of Provençal herbs and spices in the broth. Chef Sebastien has been replicating the classic bouillabaisse in the most traditional way, using only Australian ingredients. Our bouillabaisse for 2 has minimum 200g of fish, 4 mussels, 4 prawns, and squid. Better serve with rice. Min 900g, serves 2.
Preparation, cooking and serving instructions
From thawed, gently pour the contents into a saucepan and warm slowly over medium heat until gently bubbling and warmed through.