Bouillabaisse
- Total Time
- 40 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 3½ to 4pounds mixed fish fillets (John Dory, red mullet, red snapper, porgy, pompano, striped bass, monkfish, grouper, hake), cut into 3-inch chunks
- 1tablespoon pastis (Ricard or Pernod)
- 1½ to 2teaspoons saffron threads, crumbled
- ¾cup olive oil
- Salt and freshly ground black pepper
- 4quarts Fish Stock for Bouillabaisse (see recipe), plus a few tablespoons for rouille
- 2pounds (about 3 large) potatoes, peeled and cut into ½-inch slices
- Cayenne pepper
- 4 to 5cloves peeled garlic
- 1small hunk country bread, crust removed
- 1baguette or loaf of country bread, cut into slices and dried in oven
Nutritional analysis per serving (10 servings)
538 calories; 24 grams fat; 4 grams saturated fat; 0 grams trans fat; 14 grams monounsaturated fat; 4 grams polyunsaturated fat; 35 grams carbohydrates; 3 grams dietary fiber; 3 grams sugars; 44 grams protein; 1598 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
In a large mixing bowl, combine fish, pastis, two pinches of saffron and ½ cup olive oil. Season lightly with salt and pepper, and mix well without breaking up fish. Cover, and refrigerate for at least three hours.
- Step 2
In a large heavy-bottomed stockpot, combine fish stock and remaining saffron. Place over high heat, and bring to a rapid boil. Add potatoes, and cook for 7 minutes. Add largest, firmest pieces of fish from the bowl, and cook for 2 minutes. Add remaining pieces of fish, and continue to boil until potatoes are tender, about 10 more minutes. Season with salt, pepper and cayenne to taste.
- Step 3
Prepare the rouille: Crush 2 to 3 cloves garlic, and use a mortar and pestle to mash with a pinch of cayenne pepper. Dunk hunk of bread into 2 to 3 tablespoons hot fish stock, squeeze out liquid, and add to mortar. Mash well.
- Step 4
Take 2 to 3 slices potato from Bouillabaisse, and mash with pestle into a thick paste. Gradually add remaining olive oil, drop by drop, mashing mixture in a circular motion until thick and smooth. (If mixture breaks up, add a teaspoon or two of hot fish stock or a little more soup-soaked bread.) Season with salt and pepper to taste.
- Step 5
To serve, remove fish and potatoes from soup, and arrange on a large serving platter. Ladle some soup over fish, and keep warm. Rub slices of bread with 2 cloves garlic, and place in a dish on the table along with bowl of rouille. Have diners dab croutons with rouille and place them in soup plates. Ladle soup over croutons, and place a serving of fish and potatoes into each plate.
Private Notes
Comments
I like to cook by looking at recipe, using them for inspiration and get the basics, right, and then make up my own version Here is my version of this recipe from the ingredients I had on hand and avoiding carbs. Throw a bunch of chopped up onion and garlic in a pot with some olive oil. Squeeze in some of that squeezable basil. Throw in some frozen wild argentinian shrimp. Cook some salmon on a pan until I can scrape the skin off. Then, chop up the salmon while still pretty uncooked and throw that into the pot. Add a can of crushed tomatoes. Add about three or four tablespoons of calabrian chili, which is pretty mild. Add in a couple of teaspoons of chili crisp, which is spicy and salt and pepper to taste. pour in enough fish stock to make it a little bit more soupy and yummy. let it simmer until the fish is cooked through, but not much more than that. I didn't have any wine or booze on hand as I barely drink anymore but I did throw in a couple of tablespoons of butter to make it a little richer. Then, I let my daughter taste it and she said, make it little spicier so I threw in one more teaspoon of chili crisp. Whole thing took me about 25 minutes.
It’s probably frowned upon, but I pan fry the baguette slices in olive oil to golden brown both sides. Then have guests rub them with a fresh garlic clove to their taste, before using with the rouille and soup.
No tomatoes
They're in the stock