Bouillabaisse
Bouillabaisse is a magnificent French Fisherman's soup with the flavours of the sea!
Ingredients
- 1 kilogram/2.2 pound of mixed fish such as monkfish John Dory, conger eel, lemon sole, cod, plaice, grey mullet, gunard, weever...virtually anything.
- 2 onions finely minced
- 1 carrot cut into chunks
- 1 stalk celery cut into chunks
- 3 tomatoes peeled and seeded
- 2-3 garlic cloves crushed
- 1 bouquet garnish
- 1 packet of saffron powder
- stale bread
- ½ cup of olive oil
- salt and pepper to taste
- ½ cup Pastis anise-flavored liqueur (optional but really beautiful!)
Instructions
- In a large heavy-bottomed saucepan, pour in the olive oil, crushed garlic, minced onion, tomatoes, bouquet garnish, and saffron.
- Add the fish bones and the pastis! Keep the fish fillets for later.
- Add salt and pepper.
- Cover with water and bring to a boil, then cook gently for about 30 minutes.
- Strain the stock and remove the bones and vegetables.
- Place the fish into the bouillon (the stock you have just made) and cook gently for about 30 minutes.
- While it is cooking, prepare the bread cutting it into slices, and rub each slice with garlic.
- When ready to serve you can either place the bread in the soup bowls, sprinkle it with cheese, and ladle your delicious soup on top, or serve the bread separately.
Tried this recipe?Let us know how it was!
