Bouillabaisse

Bouillabaisse

  • Preparation 1 h
  • Cooking 45 min
  • Servings 4

This seafood stew hails from the port city of Marseille and is truly the south of France in a bowl. The name originates from Occitan—a Provençal dialect—and means to boil and then simmer. The base is made from a purée of tiny rockfish the fishermen can’t sell, and then at least three kinds of whole fish are added: red rascasse, sea robin and conger (our version uses more common fish, but you can use any combination available). Although the fish are cooked whole in the soup’s broth, they’re removed, filleted and then added to each individual bowl. No bouillabaisse is complete without rouille, a garlicky, saffron- (and sometimes tomato-) based mayonnaise spread on crusty baguette for dipping.

Featured in RICARDO Magazine (SPRING 2018)

Categories

Ingredients

  • Fish Broth

    • 2.2 lb (1 kg) mix of whole small fish (such as whiting, red snapper, red sea bream), cut into large pieces
    • 2 large tomatoes, coarsely chopped
    • 1 onion, coarsely chopped
    • 1 leek, the white part only, thinly sliced
    • 2 garlic cloves, thinly sliced
    • 1/4 cup (60 ml) olive oil
    • 3 tbsp (45 ml) tomato paste
    • 6 cups (1.5 litres) water
    • 1 tsp salt
    • 1 bouquet garni (bay leaf, thyme, parsley, dill)
  • Soup

    • 2 tbsp (30 ml) olive oil
    • 1 onion, sliced into rounds
    • 3/4 lb (340 g) potatoes, peeled and cut into slices 1/2 inch (1 cm) thick
    • 1 ½ lb (675 g) mix of skinless fish fillets (such as salmon, walleye, monkfish, red snapper, sea bass), cut into large pieces
    • 12 slices toasted bread
    • 1 garlic clove, peeled and halved
    • 1 recipe rouille sauce (see recipe)
    • ½ cup (50 g) Gruyère cheese, grated (optional)

Preparation

  • Fish Broth

  • Soup

Personal Note