bouquet garni (fresh leaf parsley, thyme and 1 bay leaf wrapped in string)
2 tbsp pernod
peel of 1/2 orange
1 l fish stock
400 g potatoes
1.6 KG FISH, CLEANED BUT WITH BONES
600 g of hake
2 weever of 300 g, in pieces
2 red mullets of 250 g
300 g mussels
salt and pepper
1 white baguette, in thin slices
How to prepare
Bouillabaisse is a well-known dish from the southern part of France, originating from the port of Marseille to be exact. Back in the days fishing communities cooked in copper kettles over a log fire at the beach at the end of their working day. A convenient one-pot dish which the fishermen made with all the by-catch of that day. We gave it a Fish Tales twist of course. Happy cooking!
Preparation
1 Preheat the oven to 180 °C.
2 Make the rouille by crushing the garlic in a mortar. Add the cayenne pepper and saffron. Put the mixture in a bowl and mix in the egg yolks. Add the oil drop by drop while beating with a whisk. Add the lemon juice and some salt and cayenne pepper to taste. Keep the sauce in the fridge.
3 In a glass, mix the saffron threads with the white wine. For the bouillabaisse, place a large pan on medium heat with 2 tablespoons of olive oil. Finely chop the celery. Braise the onion, celery and fennel for about 4 minutes until they are glassy but not discolored. Add the garlic and tomato puree and fry for 2 minutes. Then add the tomatoes and the bouquet garni. Stir well and simmer for 2 minutes. Pour in the pernod and white wine with saffron and add the orange zest. Cook on low heat up to two-thirds and add the fish stock. Peel the potatoes and cut into chunks. Add the potatoes to the fish stock, boil down to two-thirds and then lower the heat.
4 In the meantime, bake the slices of baguette in the oven for 3-4 minutes until golden brown and crispy on both sides.
5 Add the fish and simmer for 5-7 minutes on low heat with the lid on the pan. Remove the lid and add the mussels. Cook until the shells have opened - remove empty and closed shells - and the potatoes are cooked.
6 Serve the soup with the rouille and the baguette.
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