France · Soups
Bouillabaisse
Bouillabaisse is a famous fish soup from Provence, originating from the port city of Marseille.
Ingredients
- mixed fresh fish1 kg
- seafood500 g
- onions2
- garlic4 cloves
- celery2 stalks
- carrot1
- potato1
- fresh fennel1 bunch
- saffron1 tsp
- tomatoes2
- orange1
- fresh herbs1 bunch
- olive oilto taste
- dry white wineto taste
- salt and pepperto taste
- egg yolks2
- garlic2 cloves
- saffron1 tsp
- cayenne pepper1/2 tsp
- olive oil1 cup
Method
- 1In a large saucepan, heat the olive oil and fry the onion, garlic, celery, carrots, potatoes, fennel and saffron until soft.
- 2Add the tomatoes, orange zest, herbs, wine and enough water to cover the ingredients. Bring to a boil.
- 3Reduce the heat and simmer for 30 minutes. Then strain the broth through a sieve, removing the solid ingredients.
- 4Return the strained broth to the pot and bring to a boil. Gradually add the fish and seafood. Cook over low heat for 5-10 minutes until the fish is cooked through.
- 5For the rouille sauce, whisk together the egg yolks, garlic, saffron, cayenne pepper and olive oil until smooth.
- 6Serve in deep plates, pouring the broth over the fish and seafood. Serve with rouille sauce and baguette croutons.