Bouillabaisse

Ease of Preparation: Medium
Yield: 4 servings

Ingredients:

• 4 pounds (1.4 kg) whole fish, filleted (fillets for finished soup, bones and heads for stock)

For the stock:

• 1/4 cup (120 ml) extra-virgin olive oil
• 1 medium onion, chopped
• 1 clove garlic, chopped
• 2 large leeks, whites only, chopped
• 3 celery ribs, chopped
• Fish bones and heads
• 2-3 quarts (litres) cold water

For the broth:

• 1/4 cup (120 ml) extra-virgin olive oil
• 1 medium onion, chopped
• 2 cloves garlic, chopped
• 2 medium fennel bulbs, cored and sliced
• 6 plum tomatoes, peeled and crushed
• 1/2 cup (120 ml) tomato paste
• 4 sprigs fresh parsley with stems
• 4 sprigs thyme
• 1 bay leaf
• 2 large pinches saffron threads
• Stock
• Salt and pepper

For the rouille:

• 2 medium cloves garlic
• 1/4 cup (60 ml) crumbled stale bread or panko breadcrumbs
• 1 large egg yolk
• 2 tablespoons (30 ml) clam juice
• 1 teaspoon (5 ml) paprika
• 1 teaspoon (5 ml) cayenne
• Salt
• 1/2 cup (120 ml) extra-virgin olive oil

To finish:

• Broth
• Fish fillets
• 2 pounds (907 g) mussels and/or crabs (optional)
• 12 pieces head on shrimp
• Baguette toasts
• Rouille

Special equipment:

• Butcher twine

Method:

For the stock:

In a large pot, heat half of the olive oil over medium heat until shimmering.

Add onion, garlic, leeks, and celery and cook, stirring, for about 2 minutes, until the vegetables are soft but not brown.

Layer in fish bones and heads, stirring to mix.

Top up the pot with cold water and bring to a boil, cook for 20 minutes.

Strain finished stock through a sieve and reserve for broth.

For the broth:

Heat olive oil in soup pot over medium-high heat.

Add onion, fennel, and garlic, cook 1-2 minutes, until golden in color.

Add tomatoes and cook for 3-4 minutes, until starting to caramelize, add tomato paste cook 5 minutes.

Add stock and bring to simmer to create the broth.

Using butcher’s twine; tie the parsley, thyme, and bay leaf together to create a bouquet garnish, add to broth.

Add saffron and simmer for 15-20 minutes. Season with salt and pepper.

For the rouille:

Using a blender, blend garlic, bread, and egg yolk to a paste.

Work in clam juice, paprika, cayenne, and salt.

While the blender is running at its lowest speed, drizzle in the olive oil to make a mayonnaise.

To finish:

Add the fish and shellfish to the broth in turn, according to cooking times.

When the fish is cooked, transfer the soup to bowls and serve with baguette toasts smeared with the rouille.