Plain bread I find dull and would dry in the oven any other number of thick bread, italian, french, sliced thick. Better still focaccia!! -REMEMBER add the tender seafood only after the bouillabaisse has only 4 min. or so left to boil


  • 4 1/2-6 lbs.seafood chunked
  • 1/2 C. olive oil
  • 4 oz. minced/diced onion
  • 2 oz. leeks chopped fine (white part only)
  • 2-med. sized tomatoes (peeled & diced)
  • 4 whole cloves garlic (crused)
  • 1 tsp. finely minced parsley
  • 1 generous pinch saffron
  • 1 lg. bay leaf
  • 1 small sprig sarriette (substitute maybe sage)
  • salt & pepper
  • fennel ( pinch of the top of fresh fenne)


Place fish, lobster, etc. in a pan. Adding the very tender fish only when the bouillabaisse has been boiling 8-10 min.Pour in enough cold water to cover the seafood; season w/ saly & pepper to taste, and let cook over high flame 12-15 min. Place several slices of plain bread inhot deep platter preferably round. Pour liquid over these and on another platter arrange the seafood, garnishing with the pieces of shrimp,lobster etc.

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Submitted 6/13/05.
Source: encyclopedia of cookery
Submitted By: Susan