Bouillabaisse
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Unrated
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Prep Time
30 mins
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Cook Time
1 hr
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Total Time
1 hr 30 mins
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Servings
4 people
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Calories
363 kcal
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Course
Main Course, Soup
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Cuisine
French
Bouillabaisse
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Bouillabaisse is a specialty of Mediterranean Provençal cuisine based on a fish soup and croutons spread with rouille.
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Ingredients
- 4 lb rockfish wrasse, scorpionfish, goby, sarran, scaled and cut into pieces, mixed varieties
- 8 favouilles , grey crab
- 4 tablespoons olive oil
- 6 tomato peeled, seeded and quartered
- 4 potato peeled and sliced, medium
- 1 fennel , finely chopped
- 1 leek , finely chopped
- 2 onion finely chopped
- 8 cloves garlic , pressed
- 6 tablespoons tomato paste
- 2½ cups white wine dry
- 1 thyme sprig
- 1 fennel sprig, dried
- 1 celery stick
- 2 bay leaf
- 1 pinch saffron
- salt
- black pepper , freshly ground
Equipment
- heavy-bottomed pot
- Vegetable mill
- Large soup bowl , tureen
Instructions
- Heat the oil in a heavy-bottomed pot over medium heat.
- Sauté the fennel, leek and onions for 5 minutes, stirring frequently.
- Add the garlic and tomato paste. Then add the tomatoes and white wine, mix well and leave to reduce slightly uncovered.
- Add the pieces of fish and the favouilles (crabs), the sprigs of thyme, fennel and celery, mix well.
- Add the bay leaves, saffron and pepper.
- Pour in enough water and bring to the boil.
- Remove the foam on the surface using a skimmer.
- Leave to simmer over low to medium heat and cover for 15 minutes.
- Carefully remove the pieces of fish and transfer them to a large soup bowl.
- Cover and leave to simmer again for another 30 minutes. Then pass the contents of the casserole through a vegetable mill and return it to the heat. Then let it reduce uncovered, stirring frequently until it becomes a little syrupy.
- Pour the broth over the fish pieces, and serve with slices of croutons rubbed with garlic and rouille.
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