Bouillabaisse
Dive into a hearty bowl of bouillabaisse, where succulent fish meets vibrant veggies in a rich, savory broth.
Ingredients
- 600 g redfish (rascasse), dried and cut into large pieces
- 600 g gurnard, dried and cut into large pieces
- 500 g sea eel, dried and cut into large pieces
- 800 g potatoes, peeled and cut into thick chunks
- 2 leeks, sliced
- 2 onions, sliced
- 3 tomatoes, chopped
- 1 fennel bulb, sliced
- 4 garlic cloves, crushed
- 1 pinch saffron
- 1 tbsp thyme
- 1 tsp dried orange peel
- 2 tbsp olive oil
- 2 l water
- 1 lemon
- rouille
- 8 slices country bread
How to make it
- Heat the olive oil in a large heavy pot over medium heat. Add the onions and leeks and sweat them for 6 minutes until soft and translucent, then stir in the garlic, fennel, tomatoes, saffron, thyme and dried orange peel and cook for 2 minutes more.
- Pour in the water and bring it to a steady boil. Add the potatoes and simmer for 10 minutes until they are beginning to turn tender at the edges.
- Add the redfish, gurnard and sea eel in large pieces, return the pot to a gentle simmer and cook for 8 to 10 minutes, skimming any foam, until the fish just flakes under light pressure.
- Take the fish out carefully with a slotted spoon and let it rest on a warm platter. Leave the potatoes in the broth and keep them warm.
- Ladle the broth through a sieve into a second pot or serving tureen, pressing the vegetables lightly so the saffron broth stays full of flavor but looks clear.
- Toast the country bread slices until crisp and spread each one with rouille.
- Serve the saffron broth first in deep bowls with the rouille toast on the side, then arrange the fish and potatoes on a separate platter and finish both with lemon juice squeezed over at the table.
- Keep the fish pieces large and visible, with the potatoes nestled around them and the broth remaining separate for the first course.
