Bouillabaisse (Fishermen's soup)

 

                The fish can be strained from the soup and served separately, accompanied by the soup in a tureen. The "rouille" (garlic spread) presented here is made using an abbreviated method, but still tasty.

Serves 8

• 2 kg (4 lb) fresh fish, such as red snapper, sea perch, halibut, whitting, John Dory, stargazer (or red gurnard and scorpion fish, if available)
• 4 garlic cloves, finely chopped
• 15 ml finely chopped fresh fennel
• 2 crumbled bay leaves
• 1 strip orange peel
• 30 ml tomato paste
• 60 ml chopped parsley
• Salt and ground black pepper, to taste
• 2 ml saffran threads, soaked in 45 ml hot water
• 1 baguette (French bread stick) 
• 90 ml olive oil
• 1 large white onion, finely chopped
• 3 young leeks, white part only, cut in julienne strips
• 4 ripe tomatoes, seeded and chopped
• 375 gr mussels or clams, in shell
• 1 lobster or crayfish, cut into pieces
• 1 crab, cut into pieces
• 1.25 liters hot fish stock, click here for recipe

1. Preheat the oven at 300F (150C).
2. Clean and scale the fish and trim off the fins ; cut into 1 inch (2.5 cm) pieces.
3. Mix together the garlic, fennel, bay leaves, orange peel, tomato paste, parsley, salt, pepper and strained liquid from the saffran ; set aside this seasoning mixture.
4. Cut the bread stick into slices and bake for 30 minutes, or until crisp.
5. While the bread is drying in the oven, heat the oil in a large saucepan, add the seasoning mixture and the onion, leeks and tomatoes ; cook until the vegetables become soft.
6. Add the prepared seafood, pour in the hot fish stock and cook over high heat for 15 to 20 minutes ; adjust seasoning.
7. Pour the soup into a warm tureen ; spread the rouille on the warm bread slices and serve with the soup.

Rouille

• 3 garlic cloves, finely chopped
• 2 ml finely chopped red chili or chili powder
• 250 ml mayonnaise
• Ground black pepper, to taste
• 2 ml saffran threads, soaked in 15 ml hot water

1. Crush the garlic in a bowl or mortar, work in the chili or chili powder, then gradually stir in mayonnaise and pepper and the safran liquid.

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