Bouillabaisse

Name: Bouillabaisse
Total time: 2 h
Yield: 6
Cuisine: Provençal
Ingredients: 1.5 kg Mixed firm white fish, whole or in thick steaks; 800 g Small fish and bones for the broth; 1 Fennel bulb, sliced; 2 / 1 Onions and leek, sliced; 500 g Tomatoes, chopped; 8 Garlic cloves; 1 large pinch Saffron threads; 1 Orange peel, a wide strip; 100 ml Olive oil; 2 L Water; 12 slices Baguette, sliced and toasted; 200 g Rouille — garlic, chilli, saffron and olive oil pounded with a boiled potato

Marseille's fishermen's stew — rockfish simmered with saffron, fennel and orange peel, the broth served first with rouille on toast, the fish brought out after.

Pinagmulan

Recipe ni Provençal home kitchens · 🏺 Traditional · The Mediterranean south — olive oil, garlic, tomato, and whatever the boats brought in

Marseille · Provençal fish stew — An ownerless traditional dish, so no cook is credited. The cited article confirms bouillabaisse as a Provençal fish stew from Marseille, flavoured with saffron, fennel and orange peel and served with rouille, and records the 1980 charter. The hard-boil emulsion rule, the sieving step, the poaching order and the two-course serving are this book's own.

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Panoorin habang niluluto · 3 na video

Matthew Ryle Adam Byatt Samantha Ferraro

⏱ 120 min🍽 6 na serving🔥 480 kcal🇫🇷 France🌶️

PescatarianWalang gatas

Mga hakbang

Soften the onion, leek and fennel in the olive oil for 10 minutes without colouring them.
Add the small fish and bones, the tomatoes, garlic, saffron and orange peel, and press everything down hard with a wooden spoon.
Pour in the water, bring to a hard boil and keep it there for 30 minutes.
💡 A hard boil, which is the opposite of every other fish stock. Bouillabaisse broth is meant to emulsify — the oil and the liquid have to be beaten together by the boiling, and a gentle simmer leaves them separate and thin.
Push the whole lot through a coarse sieve or a food mill, pressing hard, and discard only what will not go through.
Bring the strained broth back to a boil, salt it well, and poach the good fish in it — thick pieces first, thin ones after — for 8 to 10 minutes.
Lift the fish onto a warm platter. Serve the broth in bowls, with the toasts and rouille handed round separately.

💡 Mga tip

The broth and the fish are served as two courses, not one bowl. Marseille restaurants will correct you on this, and they are right — the broth is the dish, the fish is what was cooked in it.
The 1980 Marseille charter set out which fish belong and how it is served, because restaurants were selling anything with saffron in it under the name. It is a local trade agreement, not a law, and nobody outside Marseille is bound by it.