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Snapper bouillabaise


  • 1 whole red snapper (900 grams), with belly and insides removed
  • 3 celery stalks, chopped
  • 1 large white onion, chopped
  • 1 fennel bulb, chopped
  • 2 cloves garlic, chopped
  • 1 gram of saffron
  • 1 teaspoon (5 milliliters) black peppercorns
  • 1 bay leaf
  • 4 cups (1 liter) fish stock
  • 2 large tomatoes, chopped
  • Salt, to taste


  1. Remove fillets from fish, keeping the bones and head aside.
  2. Place fish bones and head in a large sauce pot.
  3. Add celery, onion, fennel, garlic, saffron, peppercorns, bay leaf, fish stock and tomatoes.
  4. Bring to a simmer over medium heat and cook for one hour to 90 minutes.
  5. Remove soup from heat and transfer to a food processor.
  6. Blend for two to three minutes, or until completely smooth.
  7. Adjust seasoning with salt.
  8. You can strain the soup but this is not necessary.
  9. Return to sauce pot over medium heat.
  10. Remove skin from fillets, and cut into two centimeter pieces.
  11. Add red snapper flesh to the bouillabaise and cook for three to four minutes.
  12. Remove from heat, and serve immediately.
  13. Serve with rouille with garlic toast (see recipe).

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