Bouillabaisse is a regional dish from the Provence and it
originated in Marseille.
It can be found on the menu of even the most prestigious
restaurants. It was originally used by fishermen to get rid
of surplus fish after catching and selling it.
Major misunderstanding: bouillabaisse is not a fish soup,
but fish prepared in fish soup.
Admittedly, this recipe is also a corruption of the recipe in
the Charter that has determines the composition since
1980. The Charter states that the following fish must be
included: rockfish (rascasse), red snapper, weever,
monkfish, conger eel and sunfish.
bouillabaisse
ingredients - info
fish, shellfish and
crustaceans
of your choice
cognac
onion
parsley
carrots
saffron
salt and pepper
olive oil
garlic
fennel
tomatoes
fish stock
tomato puree
basil
dry white wine
baguette
rouille
Fry chopped onion, carrot, fennel and garlic in olive oil for a
few minutes. Pour in at a minimum 1 litre fish stock.
Add tomatoes, tomato puree, saffron, white wine, pepper and
salt to taste. Let it simmer for about twenty minutes on low
heat, so that the preparation can evaporate a little.
According to the cooking time, poach the shellfish and fish in
the fish soup. Start, for example, with squid, which needs the
longest time. Then add the other species. Do not let the sauce
boil any more, but keep it close to thze boiling point. Add some
fresh basil at the end.
Before serving, add a splash of cognac and finish off with
chopped parsley. Serve with a baguette and rouille.
Bouillabaisse is a regional dish from the
Provence and it originated in Marseille.
It can be found on the menu of even the
most prestigious restaurants. It was
originally used by fishermen to get rid of
surplus fish after catching and selling it.
Major misunderstanding: bouillabaisse is
not a fish soup, but fish prepared in fish
soup.
Admittedly, this recipe is also a corruption
of the recipe in the Charter that has
determines the composition since 1980.
The Charter states that the following fish
must be included: rockfish (rascasse), red
snapper, weever, monkfish, conger eel and
sunfish.
bouillabaisse
Fry chopped onion, carrot, fennel and garlic in
olive oil for a few minutes. Pour in at a
minimum 1 litre fish stock.
Add tomatoes, tomato puree, saffron, white
wine, pepper and salt to taste. Let it simmer for
about twenty minutes on low heat, so that the
preparation can evaporate a little.
According to the cooking time, poach the
shellfish and fish in the fish soup. Start, for
example, with squid, which needs the longest
time. Then add the other species. Do not let
the sauce boil any more, but keep it close to
thze boiling point. Add some fresh basil at the
end.
Before serving, add a splash of cognac and
finish off with chopped parsley. Serve with a
baguette and rouille.
ingredients - info
fish, shellfish and
crustaceans
of your choice
cognac
onion
parsley
carrots
saffron
salt and pepper
olive oil
garlic
fennel
tomatoes
fish stock
tomato puree
basil
dry white wine
baguette
rouille
