Bouillabaisse
The Marseille fish soup of several species, with saffron and a rouille sauce.
Ingredients
For 6 servings · tick what is ready
Use the scaled ingredient list. Steps and temperatures stay unchanged; use a larger pan or dish if needed. Seasonings to taste stay to taste.
How to make it
Soften the onion, leek and fennel in olive oil for ten minutes.
Add the small fish whole, the tomatoes, garlic, zest and saffron and cook five minutes.
Add two litres of water, bring it up and cook forty minutes, uncovered.
Press everything through a sieve, working the flesh through, and return the broth to the pot.
Cook the potatoes in the broth for fifteen minutes, then add the larger fish in order, firmest first.
Make the rouille: egg yolk, garlic, saffron, a pinch of cayenne and olive oil in a thin stream.
Serve the broth in bowls with croûtes and rouille, and the fish with the potatoes on a separate platter.
About this recipe
By UniTools · Source: UniTools — theunitools.com. Recipe content available under CC BY-SA 4.0.
Photo: Slastic · CC BY 3.0