French · Main
Bouillabaisse
A yacht-galley bouillabaisse: saffron rockfish broth first, then prime fish poached to order in it — two services from one pot, as Marseille does it
- Prep
- 45 min
- Cook
- 75 min
- Serves
- 6
Ingredients
- Soup base: rockfish/gurnard, gutted — 1 kg
- Olive oil — 80 ml
- Onion, sliced — 200 g
- Fennel, sliced — 200 g
- Leek — 100 g
- Garlic — 25 g
- Tomatoes, chopped — 500 g
- Tomato 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 potatoes, 1 cm slices — 400 g
- Rouille: egg yolk 20 g, garlic 10 g, saffron 0.1 g, cayenne 1 g, olive oil 150 ml, salt 3 g
- Baguette croutons — 150 g
- Fine salt — 12 g
Method
- Sweat onion, fennel, leek, garlic in oil 8 min; add tomato 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 potato 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 garlic/saffron/cayenne, whisk in yolk then oil).
- Serve broth with croutons and rouille first; then the fish and potatoes moistened with more broth.