Ease of preparation rating: Complex.
Yield: 4-5 servings.
Ingredients:
1 whole Red snapper (2 lbs or 900g), with belly and insides removed
3 celery stalks, chopped
1 large white onion, chopped
1 fennel bulb, chopped
2 cloves garlic, chopped
1g of saffron
1 teaspoon (5ml) black peppercorns
1 bay leaf
4 cups (1L) fish stock
2 large tomatoes, chopped
Salt, to taste
Method:
Remove filets from fish, keeping the bones and head aside.
Place fish bones and head in a large sauce pot.
Add celery, onion, fennel, garlic, saffron, peppercorns, bay leaf, fish stock, and tomatoes.
Bring to a simmer over medium heat and cook for 1 hour to 90 minutes.
Remove soup from heat and transfer to a food processor.
Blend for 2-3 minutes, or until completely smooth.
Adjust seasoning with salt.
You can strain the soup but this is not necessary.
Return to sauce pot over medium heat.
Remove skin from filets, and cut into 1 inch pieces.
Add red snapper flesh to the bouillabaise and cook for 3-4 minutes.
Remove from heat, and serve immediately.
*Serve with Rouille with Garlic Toast. See recipe.
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