Bouillabaisse is a traditional Provencal fish stew originated in the 18th century, and was first eaten by Marseillaise fishermen, who would combine the leftovers of the daily catch into a nutritious soup. It has since evolved into one of the world’s most luxurious seafood dishes, and can be found on the menu of every 5-star restaurant. 

Learn how to make this comforting dish yourself as the weather starts cooling down.

What You'll Learn

• How to save a buck while creating a delectably high-end French dishes
• How to cook Mussels to perfection, every time

Recipes

• Bouillabaisse 
  
  

Class Inclusions

• Expert demonstration in our tiered theatrette.
• A fully equipped cooking island in our state-of-the-art kitchens, to prepare your own dishes.
• Time to enjoy your creations in our stunning dining room.
• Free parking at Sydney Fish Market.
• Take-home recipe booklet and Sydney Seafood School apron

Please be aware that you will be cooking at a shared workstation in a group of 4-6. 

If you have a group of 7 or 8, please contact us at 02 9004 1111 or email us at sss@sydneyfishmarket.com.au, and we'll be happy to assist you with your booking. To ensure a great experience for everyone, we do not accommodate larger private or corporate groups in our public classes. If you have a larger group or special request, feel free to call us, and we'll discuss the best options for you.

We make every effort to ensure that the class and the recipes proceed as advertised. However occasionally we may need to alter recipes, ingredients or class format due to availability of produce or other circumstances. 

Recipes may contain allergens beside fish, crustaceans and molluscs. Please contact us for more information.