Voulez-Vous: Chilean Bouillabaisse

9 months ago

chilean bouillabaisse

Hailing from the city of Marseille, bouillabaisse is loaded with seafood, just enough for it to cross continents and reach various countries. Even Chilean poet Pablo Neruda has his own recipe for it, expressed in poetry form. Follow the steps below to find out why people are talking about this French favorite.


Chilean Bouillabaisse

Makes 4-5 servings


3 Tbsps Olive oil

1 Large onion, chopped

4-5 cloves Garlic, minced

2 stalks Leeks (white part only), sliced

1 Medium red bell pepper, sliced into strips

2 Tbsps Tomato paste

1 Large dalag (mudfish)*, cut into pieces

¼ cup White wine

5-6 pcs Prawns or large white shrimps

2-3 cups Shrimp or fish broth

  • Rock salt, to taste
  • Freshly ground black pepper


  1. In a medium pot, heat olive oil. Toss in onions and cook until soft and fragrant.
  2. Next, add garlic and cook for a minute over low heat. Add leeks and bell peppers, then cook for another minute.
  3. Stir in tomato paste and cook until mixture turns bright orange.
  4. Add fish pieces and mix to coat with tomato mixture. Pour in white wine and bring to a simmer.
  5. Add prawns or shrimps. Pour shrimp or fish broth. Cover pot and simmer until shrimps are done. Taste and correct seasoning with salt and pepper. Serve hot with croutons and aioli on the side.



1 clove Garlic

  • Rock salt

1 Egg yolk

⅓ cup Olive oil

  • A pinch of Spanish paprika
  • A pinch of rock salt


Mash garlic and rock salt in a mortar and pestle until pasty. Add egg yolk and mix using a whisk. Slowly trickle in the olive oil while mixing vigorously, until mixture thickens. Top with paprika.


Recipe adapted from Aphrodite, A Memoir of the Senses by Isabel Allende

Photographed by Mark Jacob


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