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This dish I have wanted to make for such a long time. i found it in an Icelandic News Paper back in 1992. Now that the Season for Mussels is in its highlits it´s just a great idea to make now. It´s a light and healthy meal and very easy to make.

As the name says it´s from the Southern Part of France.

Hope you will enjoy it!


  • 6 lobster Tails
  • 1 deci litre Mussels without shell
  • 1250g blended fish (what you can get and like)
  • 60g chopped onion
  • 25g chopped leek
  • 125g tomato meat roughly chopped
  • 2-3 garlic cloves (crushed and chopped)
  • a nice bundt of roughly chopped fresh parsley
  • 1/4 tsp saffron
  • 1 deci litre olive oil
  • 1 bay leaf
  • 1/4 tsp fennel
  • 1/2 deci litre mussel fond
  • 1 Baguette
  • some garlic oil for the bread


  • Cut the Fish in rough bits. Leave the lobster in it´s shell but cut lengthwise.
  • Put all ingredients into a deep pan and fry, add the mussel fond, just enough to coat the vegetables.
  • Add Salt and pepper to taste.
  • Boil for 7 minutes at moderate heat.
  • Now add the fish and cook another 7 minutes or until the fish is tender.
  • Now slice the Baguette in small slices.
  • Place in a deep form.
  • Drip with garlic oil (or rub in garlic to each slice and drip with some oil)
  • Add everything from the pan ontop of the bread and serve.
  • The French eat it with a spoon like a soup :)

Categories: Main Dish  Mediterranean  Stew 
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