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Bouillabaisse - Marseille Style Fish Soup
1 1/2 kg Fish (mullet, bass, cod, snapper)
10 sm Crabs
25 g Butter
4 Garlic cloves
1 Branch Fennel
1 Bouquet garni
1 Piece of Orange peel
1 kg Potatoes
1 Dose Saffron
1/2 c Olive Oil
12 Dry Bread slices
2 Garlic cloves
2 sm Chilies
1 Egg Yolk
1 c Olive Oil
1 sm Crustless Bread slice
1/2 c Milk
Simmer the minced onions, potato slices (1 cm thick), and all other
ingredients except the crabs for 1 hour. Before serving, remove the
fish, and fill to cover the pot with boiling water and continue to
boil. 5 minutes later add the crabs and fish, and boil for 5 more
minutes. Delicately remove the potatoes and fish, and put them in an
oblong plate. Filter the bouillon that you will serve in a tureen,
the rouille in a sauceboat, and the bread slices in a plate.
Rouille: In a mortar crush the garlic and chillies, add a bit of bread
soaked in milk and squeezed, the egg yolk and slowly add the olive
oil. This sauce will be diluted with 2 tablespoons of fish broth.
Each guest puts two slices of bread in his soup plate, then soup, and
carefully add the rouille which is HOT, the potatoes anf fish can be
added later or eaten at the same time.