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Bouillabaisse
Bouillabaisse, cuisine francaise, pour 6 convives. Comptez 45 minutes de preparation et 75 minutes de cuisson. Le plat se tient seul, avec une garniture simple.
- Préparation
- 45 min
- Cuisson
- 75 min
- Pour
- 6
Ingrédients
- Soup base: rockfish/gurnard, gutted — 1 kg
- huile d'olive — 80 ml
- oignon, sliced — 200 g
- Fennel, sliced — 200 g
- Leek — 100 g
- ail — 25 g
- Tomatoes, chopped — 500 g
- tomate paste — 40 g
- Saffron — 0.5 g
- Orange zest — 2 strips
- Pastis — 30 ml
- Water — 2.5 L
- Prime fish: monkfish, red mullet, John Dory fillets/portions — 1.2 kg total
- Mussels — 500 g
- Waxy pommes de terre, 1 cm slices — 400 g
- Rouille: oeuf yolk 20 g, ail 10 g, saffron 0.1 g, cayenne 1 g, huile d'olive 150 ml, sel 3 g
- Baguette croutons — 150 g
- sel fin — 12 g
Méthode
- Sweat oignon, fennel, leek, ail in oil 8 min; add tomate paste, 2 min.
- Add rockfish, tomatoes, saffron, zest, pastis and water; boil hard 20 min (emulsifies the oil), then simmer 25 min.
- Blend, then pass through moulin and chinois, pressing. Season. You need ~2 L of broth.
- Simmer pomme de terre slices in the broth 12 min.
- Poach prime fish in the broth at 90 °C by thickness: monkfish 8 min, John Dory 5 min, red mullet 3 min. Add mussels for the final 4 min, lid on.
- Make the rouille (pound ail/saffron/cayenne, whisk in yolk then oil).
- Serve broth with croutons and rouille first; then the fish and pommes de terre moistened with more broth.