France / Soup
Bouillabaisse
The Marseille fish soup of several species, with saffron and a rouille sauce.
Ingredients
- Small bony rockfish, for the broth1 kg
- Firm white fish, three or four species1.2 kg
- Fennel1
- Onions2
- Leek1
- Tomatoes500 g
- Garlic8 cloves
- Saffron1 pinch
- Orange zest1
- Potatoes500 g
- Olive oil150 ml
- Egg yolk, for the rouille1
- Baguette, for the croutes1
- Salt and pepperto taste
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method 7 steps
Soften the onion, leek and fennel in olive oil for ten minutes.
Add the small fish whole, the tomatoes, garlic, zest and saffron and cook five minutes.
Add two litres of water, bring it up and cook forty minutes, uncovered.
Press everything through a sieve, working the flesh through, and return the broth to the pot.
Cook the potatoes in the broth for fifteen minutes, then add the larger fish in order, firmest first.
Make the rouille: egg yolk, garlic, saffron, a pinch of cayenne and olive oil in a thin stream.
Serve the broth in bowls with croûtes and rouille, and the fish with the potatoes on a separate platter.
