Recipe: Bouillabaisse – Easy Method

Rating: 4.2 stars based on 1109 reviews


  • pints fish stock
  • 1 medium onion, sliced finely
  • 1 tablespoon cream
  • 1 egg yolk
  • 1 oz crème de riz (or rice flour)
  • 1 glass white wine
  • fillets of fried fish


      • Slice the onion and fry until golden brown
      • Stir in the crème de riz, add the stock and stir until it boils
      • Cover and simmer for ½ hour
      • Strain through a fine sieve
      • Bring back to nearly boiling
      • Beat egg yolk, add cream to egg and pour into the soup
      • Stir until thickens slightly but do not let it boil
      • Add wine and season with salt and pepper
      • Fry some small fillets of white fish in olive oil and put in a serving bowl. Pour soup over and serve with cut lemon.
      • Mrs Beatons




      Butter, salt and pepper on 1 inch slices of salmon. Put each salmon piece in an envelope of foil and bake in oven at Gas Mark 6 for 10 minutes.

      Serve and pour a bechemal sauce flavoured with chopped anchovies over fish


      This template modified by (c) Adrian Teakdesk.