Traditional Bouillabaisse (Philippe Léveillé)

Ingredients

Fish (use 5-6 types)
- Red scorpionfish (rascasse) — the essential fish; use liver and heart too
- John Dory — fillet carefully, yields 6 fillets
- Monkfish
- Red mullet
- Tub gurnard
- All fish scraps reserved for broth

Base
- Olive oil (not butter — this is Mediterranean)
- 1 whole garlic clove (removed at end)
- Potatoes, sliced

Aromatic Garnish (softened separately)
- Onion, carrot, celery — lightly caramelised but not bitter
- Oregano, marjoram, basil, thyme

Flavourings
- Paprika
- Pastis (or fennel, or fennel fronds, or star anise — pick one)
- Fresh or jarred tomatoes
- Saffron

Fish Broth
- All fish scraps simmered to make broth, seasoned with paprika and saffron until rust-coloured

To Serve
- Toasted bread rubbed with garlic and olive oil
- Rouille sauce
- Potatoes seasoned with paprika and olive oil

Instructions

Prep Fish

1. Do not wash fish under running water — rinse with salted water only.
2. Use scissors to carefully remove sharp tips from scorpionfish and John Dory.
3. Fillet all fish carefully. Reserve all scraps, heads, and bones for broth.
4. Optional: reserve liver and heart of scorpionfish to add to the soup.

Make the Fish Broth

1. Simmer all fish scraps in water. Add paprika and saffron until broth is rust-coloured and deeply flavoured. Strain and set aside.

Build the Bouillabaisse

1. In a large heavy pot, heat olive oil. Add whole garlic clove.
2. Lay potato slices on the olive oil as a base layer.
3. Add aromatic herbs (oregano, marjoram, basil, thyme).
4. In a separate pan, lightly caramelise diced onion, carrot, and celery to a very light colour — no bitterness.
5. Combine the vegetables on top of the potatoes. Add paprika.
6. Add Pastis (or fennel/fennel fronds/star anise) for the essential anise flavour.
7. Add fish pieces. Let them begin to release their liquid.
8. Add tomatoes.
9. Pour in fish broth — do not fully submerge the fish, broth should come up to but not cover.
10. Add saffron.

Cook

1. Bouilla phase: Bring to a vigorous, rolling boil. Begin gently moving the fish.
2. Once the raw texture is gone but fish is not yet falling apart, transition to the next phase.
3. Baisse phase: Reduce heat to a low simmer. Cook for 1 hour to 1 hour 20 minutes.
4. The fish should remain in whole pieces — not mushy.

Serve

1. Bring the pot to the table. Ladle into deep plates: potatoes on the bottom, fish on top, broth ladled over.
2. Serve with garlic-rubbed toasted bread, rouille sauce, and potatoes seasoned with paprika and olive oil.

My Notes

⚠️ Exact quantities not specified — this is a dish built by feel and proportion. Scale ingredients to serve 8.
This is a full morning/afternoon project. The slow simmer does the work once it's going.
The video also demonstrates a Michelin-level paccheri pasta version — see companion note.