Bouillabaisse

Name: Bouillabaisse
Ingredients: There are 2 parts to Bouillabaisse, the rock- fish soup made from small fish and the larger fish that are poached in the soup.; 4 pounds fish, depending on availability (girolles, scorpion fish, baby crabs); Large pinch sea salt; 1 tablespoon dried thyme; 1 sprig rosemary; 2 bay leaves; 2 quarts water; Olive oil; 3 onions, finely chopped; 1 (28-ounce) can peeled tomatoes; 6 medium potatoes, sliced; 1 John Dory fish, cleaned and cut into big pieces; 1 monkfish, cleaned and cut into big pieces; 1 rascasse fish, cleaned; 1 scorpion fish, cleaned; 1 red Mullet, cleaned; Pinch saffron; 1 lobster split in half; Croutons, recipe follows; Rouille, recipe follows; *Cook's Note: If you cannot find the above fish ask your fishmonger for something similar.

21 ingredients

26 steps

Ingredients

There are 2 parts to Bouillabaisse, the rock- fish soup made from small fish and the larger fish that are poached in the soup.
4 pounds fish, depending on availability (girolles, scorpion fish, baby crabs)
Large pinch sea salt
1 tablespoon dried thyme
1 sprig rosemary
2 bay leaves
2 quarts water
Olive oil
3 onions, finely chopped
1 (28-ounce) can peeled tomatoes
6 medium potatoes, sliced
1 John Dory fish, cleaned and cut into big pieces
1 monkfish, cleaned and cut into big pieces
1 rascasse fish, cleaned
1 scorpion fish, cleaned
1 red Mullet, cleaned
Pinch saffron
1 lobster split in half
Croutons, recipe follows
Rouille, recipe follows
*Cook's Note: If you cannot find the above fish ask your fishmonger for something similar.

Directions

1

Prepare the fish by cutting off the gills and external hairy bits and discarding.
2

Keep the fish in salt water.
3

Put the small rock fish (girolles, baby crabs, stone fish) into a large saucepan of cold water on high heat.
4

Add the thyme, rosemary and bay leaves.
5

Bring slowly to a boil, then simmer for 30 minutes.
6

For the Soup:
7

Heat 2 tablespoons of olive oil in a large heavy-bottomed saucepan.
8

Cook the chopped onions until translucent.
9

Pour in the tomatoes and cook for 5 minutes, then add the sliced potatoes.
10

Place the pieces of John Dory and the monkfish on top.
11

Strain the rock fish soup through a strainer on top of the fish and boil for 5 minutes.
12

Place the rascasse, scorpion fish, and red mullet on top.
13

Add a pinch of saffron and watch soup turn a rich yellow color.
14

Finally add the lobster halves and cook for a maximum of 5 minutes.
15

Serve the big fish on a serving plate and the soup in a casserole.
16

Serve the pieces of fish on the plate with potato slices and the Croutons with Rouille and pour the soup over the top.
17

Eat immediately.
18

18 (1/2-inch thick) baguette slices
19

1/2 cup extra-virgin olive oil
20

To make the croutons lightly brush the baguette slices with olive oil and bake until crisp, about 10 minutes
21

12 cloves garlic
22

1/2 cup olive oil
23

1/2 teaspoon paprika
24

Finely chop the garlic and pulverize in a pestle and mortar.
25

Gradually add olive oil and paprika until it becomes thick and creamy like mayonnaise.
26

Yield: 4 to 6 servings