French Fish Soup (Bouillabaisse) with Rouille
Ingredients
- Ingredients
- 800 grams mixed Fish (such as gurnard, monkfish, red mullet, John Dory)
- 300 grams diced Tomatoes (from a can)
- 2 shallots
- 2 garlic cloves
- 1 Fennel bulb
- ½ stalk Leeks
- 1 bay leaf
- 4 thyme
- 1 rosemary
- 1 generous pinch Lemon peel
- 1 Tbsp Tomato paste
- 200 milliliters white wine
- 600 milliliters fish stock
- Noilly Prat
- 2 Tbsps olive oil
- Sea salt
- freshly ground peppers
- For the rouille sauce
- 1 slice stale white bread
- 1 garlic clove
- 1 generous pinch ground Saffron
- ½ tsp Sea salt
- 1 egg yolk
- 1 generous pinch Mustard
- 200 milliliters olive oil
- 1 tsp lemon juice
- white peppers
- Additional ingredients
- Baguette (if desired)
Preparation steps
Rinse the fish, pat dry and chop.
Peel and finely chop the shallots and garlic.
Rinse the fennel, wipe dry, cut into quarters, remove the core and chop.
Rinse, trim and cut the leek into rings.
Tie the herbs into a bundle with kitchen twine.
Sauté the shallots and garlic in hot oil and add the fennel and leek. Stir in the tomato paste and deglaze with white wine. Boil mixture until liquid is evaporated, then pour in tomatoes and broth. Add the herbs and simmer about 30 minutes. Remove herbs and add the fish. Cook until fish flakes, approximately 8-10 minutes.
For the rouille sauce, soak the bread in warm water. Peel the garlic and crush in a mortar with saffron and salt. Squeeze the bread well and mix with the garlic mixture. Mix the egg yolk with the mustard, add a few drops of the oil, then add in a thin stream and stir vigorously with a whisk, so that a homogeneous mixture is obtained. Stir in the garlic bread mixture and season with lemon juice and pepper.
Toast the baguette slices on both sides under the broiler and top with the rouille sauce.
Season the stew to taste with lemon zest, Noilly Prat, sea salt and pepper. Transfer to bowls and serve with the baguette slices.
