Bouillabaisse Recipe

Origin: France      Period: Traditional

This is a truly classic fish stew, generally associated with the French port of Marseilles. For true authenticity Mediterranean fish such as racasse and weaver should be used, but any generous selection of sea fish will do. Personally I don't think that any collection of Fish dishes is complete without a recipe for Bouillabaisse included.

Ingredients:

For the Stew

3kg fish (any firm fish like haddock, cod, monkfish, bream, sea bass, red mullet, conger eel, ling etc) which can be cut into strips about 5cm long and 2cm thick will do.
500g mussels (optional)
500g mixed shellfish [or lobster and langoustine or 200g sliced squid] (optional)
3 onions, finely chopped
3 leeks, finely chopped
3 sticks celery, finely chopped
1 head garlic, finely chopped
500g ripe tomatoes
1 fennel bulb, finely chopped
2 bayleaves
1 small sprig thyme, tied
1 heaped tsp saffron
5cm strip orange peel
100ml olive oil
100ml white wine
1.5kg boiling potatoes
salt and pepper to season

For the Rouille

3 egg yolks
1 heaped tsp saffron
5 anchovy fillets
2 cloves garlic
1 tsp tomato purée
1 large squeeze lemon juice
5 slugs Tabasco
250ml olive oil
salt and pepper to taste

For the Croutons

1 baguette
2 garlic cloves

Bouillabaisse Preparation:

Method:

If you're not too confident about this, ask your fishmonger to gut clean and scale the fish (and to fillet them as well if you're not keen on the bones [I tend to fillet myself as the bones and heads make and excellent fish stock]). Heat the oil in a very large pot and add the onions, fennel, celery, garlic and leeks, frying until soft and lightly coloured. Roughly chop the tomatoes and add to the pot, cooking until the liquid has evaporated. At this point add the wine, herbs and saffron and bring the mixture to a boil. Add the bones and skins of the fish (if you're using fillets) to the pot and add just enough water to cover the vegetables and fish bones then bring to the boil. Simmer gently for 20 minutes and check the seasoning. At the end of this time strain the stock and return the liquid back to the pot. Add the potatoes and about 400ml of water. Bring to the boil, reduce to a simmer and cover. When the potatoes are almost cooked add the fish. Note that filleted fish will cook in about 5 minutes but whole fish will take 20 minutes. If using shellfish add about two minutes before the fish is done, the same for the squid.

Whilst the fish is cooking make a rouille by placing all the ingredients (except the oil) in a blender and rendering to a paste. Tip into a bowl and using a whisk add the olive oil in a steady stream. When done, cover until required. To make the croutons rub the baguette with the garlic cloves until gleaming and sticky. Then slice the baguette thinly then lay on a baking tray and drizzle with olive oil. Bake in a moderate oven (about 140½C) until golden brown.

Meanwhile, as the fish cooks in the Bouillabaisse remove to a serving dish. Add the potatoes around the fish and drizzle with some of the stock. Serve in the centre of the table accompanied by a bowl of the rouille and a bowl or croutons.

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