Bouillabaisse
Ingredients
- For the rouille
- 1 slice stale white bread
- 1 garlic clove
- 1 generous pinch ground Saffron
- ½ tsp Fleur de sel
- 1 egg yolk
- 1 generous pinch medium-hot Mustard
- 200 milliliters olive oil
- 1 tsp lemon juice
- freshly ground white peppers
- 4 small Cherry tomatoes
- For the Bouillabaisse
- 100 grams Fennel bulb
- 70 grams large carrots
- 50 grams button Mushroom
- 100 grams starchy potatoes
- 750 milliliters fish stock
- 1 shallot
- 2 garlic cloves
- 1 tsp butter
- 225 milliliters white wine
- 75 milliliters dry Vermouth
- 4 sprigs thyme
- 1 generous pinch Saffron
- 2 Star anise
- 1 tsp grated Lemon peel
- 1 tsp Curry
- ½ tsp ground paprika
- 1 tsp Tomato paste
- 4 King prawn (peeled, deveined, with head)
- 150 grams Red snapper fillet
- 150 grams Sea bass fillet
- 4 Scallop (removed from shell and cleaned)
- 1 Tbsp lemon juice
Preparation steps
For the rouille, soak the bread in warm water. Peel the garlic and crush in a mortar with the saffron and salt. Squeeze the bread well and mix with the garlic mixture. Mix the egg yolks with the mustard, add a few drops of the oil, then add the rest in a thin stream and stir vigorously with a whisk, so that a homogeneous mixture is obtained. Stir in the garlic mixture and season with lemon juice and pepper. Rinse the tomatoes, scoop out the flesh and set aside.
For the bouillabaisse, rinse the fennel, peel the carrot and brush the mushrooms. Peel the potatoes. Cut the fennel, carrot, mushrooms and potatoes into small pieces and cook in fish stock about 10-15 minutes until tender. Meanwhile, peel the shallot and garlic and finely chop and saute in melted, hot butter until translucent. Add the wine, vermouth, thyme, saffron, anise, lemon peel, curry, paprika and tomato paste and simmer everything covered about 5 minutes. For the stew, pour the fish stock into the vegetables and puree everything until smooth. Strain the soup through a sieve, reheat and season with fleur de sel, lemon juice and pepper. Rinse the shrimp, fish fillets and shellfish with cold water and pat dry. Cut the fish fillets into bite-sized pieces. Place the shrimp, the fish and shellfish into the hot (not boiling) soup and let simmer 4-5 minutes. Spoon the Bouillabaisse into warmed soup bowls and sprinkle with thyme. Fill the prepared tomatoes with some of the rouille and reserve the rest for the bouillabaisse. Place a filled tomato in each soup bowl. Serve soup with toasted white bread if desired.
