Chef's Recipe


Bouillabaisse Provencal

Welcome to a cuisine scene unlike anything you’ve ever experienced. With a wide range of complimentary and specialty restaurants you have more dining options than days of your cruise. So unfold your napkin and enjoy experiences of gastronomic proportions.


  • Star Anise: 4 each
  • Saffron Leaves: 4 pinches
  • Fingerling Potatoes: 2
  • Monkfish Loin: 4 pieces
  • Red Mullet Filet: 4 pieces
  • Cold Water Lobster Tail: 4 pieces
  • Seabass Filet: 8 pieces
  • Shrimp: 20 butterflied
  • Fleur de sel salt (French Sea Salt)
  • Baguette: For croutons
  • Garlic
  • Olive Oil


  • For the Potatoes: cut the potatoes in into 1 inch pieces. Cook them in saffron broth and cool down in the broth. Separate for use.
  • Place the fish fillet, lobster and shrimp in a pan.
  • Slice the potatoes ½-cm thick and place 4 slices over.
  • Season the fish with Fleur de Sel. Spread a few saffron leaves, one star anise and pour the hot broth to cover the fish 1-cm over.
  • Bring to boil and then place in the oven at 350°F for 4-minutes.
  • Remove the pot from the oven.
  • For the garnish: cut the baguette into 1 inch cubes, and mix with grated raw garlic. Coat with olive oil and roast at 475°C.
  • Serve immediately.


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