Bouillabaisse Recipe
Flavors of the Magdalen Islands
Total time: 1hr to 2hr

Prep. time: 15 minutes
Cooking time: A little over an hour

Difficulty: Easy
Chef's Note
Johanne Vigneault, owner of La Table des Roy, explains that the secret of this Madeleine Islands bouillabaisse is the freshness and variety of the ingredients. Vary the fish, seafood and shellfish according to what's available.
For 4 servings

Saffron Court-Bouillon
- 250 ml (1 cup) diced tomato
- 250 ml (1 cup) finely sliced leeks
- 1 liter (4 cups) fish stock
- 1 pinch of saffron treads
- 6 cloves of garlic
- Fennel seed
- Salt and pepper
- 250 ml (1 cup) white wine
- Fresh chopped parsley

- Halibut, redfish, cod, sole, mackerel or monkfish

- Scallops. Lobster

- Mussels, clams, razor clams, crab

Making the court-bouillon

  1. Sauté the diced tomato, garlic and leek in the olive oil;
  2. add the white wine and saffron;
  3. add the fish stock and seasonings;
  4. let simmer over low heat for at least one hour and add the fresh parsley at the end.

Preparing the fish and seafood

  1. Since each category requires a different cooking time, first place all the fish into the court-bouillon and remove once it's cooked; set aside.
  2. Continue in the same way for the seafood - generally it should be taken out at the first sign of boiling, when it changes color.
  3. Finally, place the shellfish into the court-bouillon and remove once they open up.
  4. Place everything into a deep serving platter and pour the broth over top.
  5. Accompany the bouillabaisse with rouille, aioli and croutons.
Bouillabaisse 1
More recipe ideas
Search within the site
Advanced search >
Register free to receive our official newsletter
Sign up
Subscribe to our free RSS feeds:
Get the daily and monthly recipe posts automatically added to your newsreader.
Sign up