Bouillabaisse
Ingredients
- For the bouillabaisse
- 4 ripe Tomatoes (chopped)
- 3 onions (peeled, cut into rings)
- 1 small Fennel bulb (cleaned and cut into thin strips)
- 1 kilogram Fish bone (Gutted)
- 3 Tbsps olive oil
- 1 tsp thyme
- 1 bay leaf
- 1 sm can Saffron
- salt
- freshly ground peppers
- 1 Tbsp parsley (finely chopped)
- 1 kilogram mixed fish fillets (such as Red mullet, whiting, Lotte .... at will), cut into bite-size pieces.
- 20 mussels
- 6 shrimp
- For the Rouille
- 1 slice white bread
- 4 garlic cloves (chopped)
- 3 chili peppers
- 2 Bell pepper
- salt
- peppers (from the mill)
- 50 milliliters olive oil
Preparation steps
For the bouillabaisse, heat oil in a pot and saute onions until soft. Add fennel strips, saute for one minute, then add tomatoes, fish bone and about 1.2 liters (approximately 41 ounces) of water. Add herbs and spices and simmer for about 1 hour and then season to taste. Strain through a sieve. Pour broth back into the cleaned pot. Scrub mussels under running water. Add mussels, fish pieces and shrimp to the pot, boil briefly, reduce heat and simmer for 3-4 minutes.
Serve bouillabaisse in a bowl with toasted baguette slices and rouille (instructions below).
For the rouille, soak bread in a bowl of warm water. Rinse bell peppers and chile peppers, cut in half, remove seeds and ribs and cut into small pieces. Mix bell peppers and chile peppers in a small pot together with garlic and a little water. Simmer for about 15 minutes until tender. Drain water, puree bell pepper mixture with an immersion blender and pass through a sieve. Squeeze bread, mix in a bowl with bell pepper puree and oil and season with salt and pepper.
