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French
Classic French Omelette
Source: Chef
10 min1300 kcal
VégétarienSans glutenFaible en glucides+1
Bouillabaisse
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.
Source
Recette de Provençal home kitchens · 🏺 Traditionnel · 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.
Watch it being made · 3 videos
⏱ 120 min🍽 6 portions🔥 480 kcal🇫🇷 France🌶️
PescétarienSans produits laitiers
Étapes
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.
💡 Astuces
- 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.
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