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Master a Marseille Bouillabaisse

This classic Provençal dish is loaded with seafood including clams, lobster and mussels in a broth then delicately flavoured with fresh herbs. There’s several variations of this dish commonly found in Marseille but one thing above all else remains important, to use the freshest fish! In Marseille there is no better use for the fresh catches of the day from fisherman.
Ingredients

Serves 10
175ml olive oil
2 thinly sliced onions
2 leeks, sliced
3 tomatoes - peeled, seeded and chopped
4 cloves garlic finely chopped
1 sprig fresh fennel
1 sprig fresh thyme
1 bay leaf
1 teaspoon grated orange zest
350g mussels, cleaned and debearded
2L boiling water
Salt and freshly ground black pepper to taste
2kg red mullet or seabass
350g fresh prawns, peeled and deveined
1 pinch saffron threads

Method

Step 1: Heat the olive oil in a large saucepan, and add the onions, leeks, tomatoes and garlic. Stir over a low heat for a few minutes until all the vegetables in this mix are soft.

Step 2: Put in the fennel, thyme, bay leaf and grated orange zest and stir in. Add the mussels and boiling water and continue to stir mixing these together. If required season with salt and black pepper until desired taste. Turn heat up to high, and boil for about 3 minutes to allow the oil and water to combine.

Step 3: Now add the rest of your fish and prawns. Turn the heat to medium and continue cooking for around 15 minutes or until fish is cooked. The fish should be tender, but not falling apart.

Step 4: Taste and adjust the seasoning. Stir in saffron; serve immediately in warm bowls with bread.

Bon appétit!

Marseille, Provence