La Bouillabaisse

Recipe I picked up during our travels to St. Tropez!

Photo by Stamatia C.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • Soup:

  • 1/2

    cup olive oil

  • salt and pepper

  • few strands of saffron

  • 2

    finely chopped onions

  • 3-4

    cloves of garlic, minced

  • 3-4

    crushed tomatoes

  • 1/2

    a fennel bulb

  • 1-2

    bay leaves

  • 1/4

    tsp. thyme

  • A variety of firm and delicate fleshed fish, and shellfish(such as conger eels, scorpion fish, grey mullet, razorfish, moray eels, crab, whiting, hake, cod, monkfish)

  • 3

    litres water

  • slices of potatoes (optional)

  • Croutons:

  • French loaf of bread cut into slices

  • Rouille:

  • 3

    cloves garlic

  • 1

    red chili

  • breadcrumbs made from a few pieces of bread soaked in water and then squeezed dry

  • olive oil

Directions

1. In a large saucepan, cook together the olive oil, salt, pepper, saffron, onions, garlic, tomatoes, fennel, bay leaves and thyme. 2. Stir well and add the firmer fleshed fish and shellfish. Cover with the water and cook over high heat for 5-6 minutes. 3. Add the more delicate fish and sliced potatoes (if using), and let the mixture boil for another 6-8 minutes. 4. In the meantime, crisp bread in a medium heat oven until toasted. 5. Prepare the rouille by crushing all the ingredients (except the olive oil) using a mortar and pestle until mixed together. Gradually add olive oil until the mixture attains the right consistency for spreading on the croutons. 6. Serve the fish and potatoes in a soup bowl accompanied by the rouille croutons.

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