Bouillabaisse
Ingredients
- For the soup
- 800 grams mixed fish fillets (such as gurnard, scorpion fish, red mullet, monkfish, ready to cook, skinless)
- 2 white onions
- 4 garlic cloves
- 2 Tbsps freshly chopped parsley
- 3 Tomatoes
- 1 Fennel bulb
- 6 Tbsps olive oil
- 1 tsp fennel seeds
- 400 milliliters dry white wine
- 600 milliliters fish stock
- 1 sm can Saffron
- 1 Tbsp lemon juice
- salt
- cayenne pepper
- For the sauce
- 1 slice stale white bread
- 2 garlic cloves
- 1 generous pinch ground Saffron
- ½ tsp Sea salt
- 1 egg yolk
- 1 generous pinch sharp Mustard
- 200 milliliters olive oil
- 1 generous pinch Tomato paste
- 1 tsp lemon juice
- white, freshly ground peppers
- 2 Tbsps thyme (for garnish)
- For serving
- 1 Baguette
Preparation steps
For the soup: Rinse fish with cold water, pat dry and cut into bite-size pieces.
Peel, halve and thinly slice onions. Peel and mince garlic. Rinse tomatoes and chop. Peel, rinse and dice fennel. Heat oil in a large saucepan, sauté fennel seeds with half the parsley, onions and garlic, then add fennel. Deglaze with white wine with and pour half the mixture into a pot with the tomatoes.
Cover and cook for about 15 minutes over medium heat. Then pour through a sieve and add remaining wine mixture. Crush saffron and dissolve in broth.
Season firmest fish with salt and pepper and place in broth. Cover and cook over low heat for about 5 minutes. Add remaining fish and cook for another 5 minutes. Season soup with lemon juice, salt and cayenne pepper.
For the sauce: Soak bread in warm water. Peel garlic and crush in a mortar with saffron and salt. Squeeze bread and mix with garlic mixture. Combine egg yolks and mustard. Slowly whisk in oil. Stir in garlic mixture and tomato paste and season with lemon juice and pepper.
Thinly slice baguette, drizzle with sauce, season with salt and pepper, sprinkle with thyme and serve with soup.
