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Bouillabaisse Créole

Sandy Bouillaba 2


Hi Foodies! So as I promised here we are with some more recipes. Today we begin with one of our classic guests: our dear Chef Sandy. A very special fish dish called “Bouillabaisse- Crèole”. A classic soup/stew from the south of France, and more particularly, of the port town of Marseille. Originally it was made with whatever fishes the fishermen could not sell in the morning. It was brought to Mauritius, from where Sandy is, by nostalgic sailors. Enjoy this aromatic dish!




For 4-6 people

-500g of tuna fish, sliced

-500g of marlin, sliced

-500g of dorado/ mahi-mahi, sliced

-10 chopped tomatoes

-2 large onion, chopped

-1 tablespoon of tomato concentrate

-2 tablaspoon of cooking oil

-2 tablespoon of crushed garlic

-1 tablespoon of ginger paste

-6 stalks of fresh thyme

-1.5 liter of water

-Pinch of Saffron

-Salt and Pepper

-Oil for frying


So! Let’s begin!

Season fishes slices on both sides with salt and pepper and fry in hot oil, 5 minutes each side.

Drain on absorbent paper, set aside.

In a large pot heat 2 tbsp oil sauté onions together with garlic and ginger until onions are soft.

Add tomatoes, tomato concentrate, thyme and Saffron, stir.

Add water and bring it to a boil; add fish back to the pot, cover and simmer on low fire for 10 minutes.

Serve with toasted garlic bread.

Chef’s advice: for a more festive meal, add other seafood, lobsters, crabs, shrimps, octopus and mussels. Serve in individual bowls, accompanied with garlic toasts.

Woooow! Tasty ah?

Thanks so much Sandy!


Recipe sent by: Chef Sandy Pallagino from Mauritius.




Sandy Bouillaba 1

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