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Bouillabaisse

🇫🇷 France · Provence

Servings: 4 Prep: 30 minutes Cook: 60 minutes Total: 90 minutes

Ingredients

  • 4 lb mixed rock fish (wrasse, scorpionfish, goby, sarran), scaled and cut into pieces
  • 8 favouilles (small grey crabs)
  • 4 tablespoons olive oil
  • 6 tomatoes, peeled, seeded and quartered
  • 4 medium potatoes, peeled and sliced
  • 1 fennel bulb, finely chopped
  • 1 leek, finely chopped
  • 2 onions, finely chopped
  • 8 cloves garlic, pressed
  • 6 tablespoons tomato paste
  • 2½ cups dry white wine
  • 1 sprig thyme
  • 1 sprig dried fennel
  • 1 stick celery
  • 2 bay leaves
  • 1 pinch saffron
  • Salt
  • Black pepper, freshly ground

Steps

  1. Heat the olive oil in a heavy-bottomed pot over medium heat.
  2. Sauté the fennel, leek and onions for 5 minutes, stirring frequently.
  3. Add the garlic and tomato paste, then the tomatoes and white wine. Mix well and let reduce slightly, uncovered.
  4. Add the fish pieces and favouilles, along with the thyme, dried fennel and celery sprigs. Mix well.
  5. Add the bay leaves, saffron and pepper.
  6. Pour in enough water to cover and bring to a boil, skimming off any foam that rises to the surface.
  7. Reduce heat to low-medium, cover, and simmer for 15 minutes.
  8. Carefully remove the fish pieces and transfer them to a large soup bowl.
  9. Cover the pot and simmer the remaining broth for another 30 minutes.
  10. Pass the broth through a vegetable mill, return it to the pot, and let it reduce uncovered, stirring frequently, until slightly syrupy.
  11. Pour the broth over the reserved fish pieces and serve with garlic-rubbed croutons and rouille.

Notes

Traditionally served in two courses: the broth with croutons and rouille first, followed by the fish. Best made with a variety of Mediterranean rockfish.

Source: www.196flavors.com