Bouillabaisse, rouille

Bouillabaisse is a sumptuous French seafood stew simmered a saffron flavored broth brimming with an assortment of fresh fish and shellfish.

Bouillabaisse (6 portions):

30g Olive oil
200g Fennel ​
300g Onion ​​
150g Leek ​​
150g Celery
2kg Fish (scorpion, red mullet)​
200ml Pernod ​
100g Tomato paste ​​​
200g Tomato ​​​​​
0.5g Saffron ​​​
2L Water ​

  1. Start by cooking your: fennel, onion, leek and celery in olive oil. After 5-10 minutes add your prepared fish and roast for another 5-10mins. Add the pernod and flambé.

  2. Add your tomato paste and cook out for a couple of minutes. Now add the fresh tomato, saffron and water. Slowly simmer for approx 2 hour.

  3. Blend the soup, pass through a sieve and reduce until you have a nice consistency.

Rouille (6 portions):

50g Potato (cooked in bouillabaisse)
1 Egg yolk
2 Garlic cloves
1 Pinch cayenne pepper
1 Pinch saffron
50ml olive oil

  1. In a mortar, smash your garlic, followed by cooked potato then add your egg yolk and saffron. Move to a bowl and slowly whisk in the olive oil. Finish with some salt and cayenne pepper.

To finish:

Scorpion fish
Red mullet
John dory
Potato (sliced)
Baguette
Garlic
Rouille
Emmental cheese

  1. Toast your baguette croutons and rub with a garlic clove. Top with rouille and grated cheese.

  2. Cook your potato slices in the soup followed by the fish. The fish should take approx 3 minutes to poach in the soup depending on the size of fish you’ve gone for.

  3. Plate up, tuck in.

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