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Bouillabaisse

Bouillabaisse recipe

Bouillabaisse

  • Main
  • medium
  • 4
  • 3 hours 15 minutes

PT3H15M

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1
To make the broth, put the olive oil into a large pan over a medium heat. Once hot, add the fennel and cook for 3-4 minutes without colouring it
  • 2 bulbs of fennel
  • 200ml of olive oil
2
Add the red peppers, sea salt, tarragon and pepper, and cook for another 2-3 minutes. Add the fish bones and tomatoes, then cover with water to a depth of 2.5cm and bring to a simmer
  • 2 red peppers
  • 10g of sea salt
  • 20g of tarragon
  • 4g of black pepper
  • 1000g of fish bones
  • 1000g of plum tomatoes
3
Skim off any scum, add the tomato paste and saffron and bring back to a simmer. Cook for 1 ½ hours until reduced by approximately one third
  • 30g of tomato paste
  • 2 pinches of saffron
4
Use a stick blender to blend the mix to a smooth sauce. Pour through a fine sieve pressing the solids with a ladle to extract all the liquid. Pour through a fine chinoise, this time without pressing
5
Add the lemon juice then pour into a blender and add the butter. Blend, check the seasoning and pass again through a fine sieve. Chill until needed
  • 2 lemons
  • 40g of butter
  • salt
  • black pepper
6
To make the rouille, whisk the egg yolks with the seasoning, lemon juice, saffron and cayenne pepper
  • 3 egg yolks
  • 2g of salt
  • black pepper
  • 1 lemon, juiced
  • 1 pinch of saffron
  • 1 pinch of cayenne pepper
7
Slowly add the oil in a thin stream, whisking continuously. Stir in the garlic. Add a little warm water to thin it down if you need to. Set aside until needed
  • 4 garlic cloves
  • 200ml of olive oil
  • 200ml of vegetable oil
8
Finally, peel and seed the tomato and chop the flesh finely to make concasse
  • 1 plum tomato
9
Cut the salmon, pollack and monkfish into 50g pieces and season lightly with salt and pepper. Cut the sardine fillets in two
  • 200g of salmon fillet
  • 200g of pollock
  • 200g of monkfish
  • 2 sardine fillets
10
Heat 500ml of the bouillabaisse broth to a simmer, add 30g of the rouille and whisk well
11
Add the monkfish and mussels and poach for 3 minutes. Add the salmon and pollock and cook gently for another 7-8 minutes
  • 8 mussels
12
Add the sardine and cook for 2 minutes, then add the herbs and tomato concasse and serve instantly
  • 2g of basil leaves
  • 2g of tarragon
  • 2g of chives

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Bouillabaisse

 
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