Bouillabaisse

Total Time:
1 hr 15 min
Prep:
30 min
Cook:
45 min

Yield:
4 to 6 servings
Level:
Intermediate

Ingredients
  • There are 2 parts to Bouillabaisse, the rock- fish soup made from small fish and the larger fish that are poached in the soup.
  • Rock Fish Soup:
  • 4 pounds fish, depending on availability (girolles, scorpion fish, baby crabs)
  • Large pinch sea salt
  • 1 tablespoon dried thyme
  • 1 sprig rosemary
  • 2 bay leaves
  • 2 quarts water
  • Soup:
  • Olive oil
  • 3 onions, finely chopped
  • 1 (28-ounce) can peeled tomatoes
  • 6 medium potatoes, sliced
  • 1 John Dory fish, cleaned and cut into big pieces
  • 1 monkfish, cleaned and cut into big pieces
  • 1 rascasse fish, cleaned
  • 1 scorpion fish, cleaned
  • 1 red Mullet, cleaned
  • Pinch saffron
  • 1 lobster split in half
  • Croutons, recipe follows
  • Rouille, recipe follows
  • *Cook's Note: If you cannot find the above fish ask your fishmonger for something similar.
Directions
For the Rockfish Soup:
  • Prepare the fish by cutting off the gills and external hairy bits and discarding. Keep the fish in salt water.

  • Put the small rock fish (girolles, baby crabs, stone fish) into a large saucepan of cold water on high heat. Add the thyme, rosemary and bay leaves. Bring slowly to a boil, then simmer for 30 minutes.

  • For the Soup:

  • Heat 2 tablespoons of olive oil in a large heavy-bottomed saucepan. Cook the chopped onions until translucent. Pour in the tomatoes and cook for 5 minutes, then add the sliced potatoes. Place the pieces of John Dory and the monkfish on top.

  • Strain the rock fish soup through a strainer on top of the fish and boil for 5 minutes.

  • Place the rascasse, scorpion fish, and red mullet on top. Add a pinch of saffron and watch soup turn a rich yellow color. Finally add the lobster halves and cook for a maximum of 5 minutes.

  • Serve the big fish on a serving plate and the soup in a casserole. Serve the pieces of fish on the plate with potato slices and the Croutons with Rouille and pour the soup over the top. Eat immediately.

Croutons:
  • To make the croutons lightly brush the baguette slices with olive oil and bake until crisp, about 10 minutes

Rouille:
  • Finely chop the garlic and pulverize in a pestle and mortar. Gradually add olive oil and paprika until it becomes thick and creamy like mayonnaise.

  • Yield: 4 to 6 servings


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