How To Easily Make Bouillabaisse In Only Nineteen Steps
Bouillabaisse (for ten servings) :
Preparation : 120 minutes
Cooking : 120 minutes
- 600g monkfish
- 600g scorpion fish
- 600g conger eel
- 600g John Dory
- 600g weever
- 600g red gurnard
- 600g slipper lobster or jumbo shrimps
- 10 ripe tomatoes
- 8 onions
- 2 leeks
- 2 fennel bulbs
- 10 garlic cloves
- 10 parsley sprigs
- 1 to 2 teaspoons crumbled saffron threads
- 8 thyme sprigs
- 1/2 bay leaf
- 45cl olive oil
- 3/4 tablespoon coarse salt
- ½ teaspoon black pepper
- 2 red hot peppers
- 25cl milk
- 1 bread slice
- Peel, seed and crush the tomatoes. Chop both onions and garlic cloves finely. Slice the leeks.
- Put all the vegetables in the cooking pot.
- Gut the fishes and keep the livers aside, we will use them at the end of the recipe.
- Cut all the heads and tails of the fishes. Cut the slipper lobster legs too.
- Add all the waste (heads, tails, legs) and 25cl olive oil in the cooking pot.
- Add also fennel, bay leaf, chopped parsley and black pepper in the pot.
- Cover and cook over medium heat for 15 minutes. Stir from time to time.
- In anoter large pot, bring to a boil 5 liters water.
- Bring to a boil the other cooking pot, add salt and pour the 5 liters of boiling water in it.
- When done, cook over low heat for 20 minutes.
- Then strain everything using a strainer. Crush carefully the vegetables and the fishes.
- Add the crumbled saffron threads.
- Cut the fishes into two or three pieces each.
- Bring the previous preparation to a boil and add the fishes pieces : 10 minutes for the conger eel, 6 minutes for the John Dory, 4 minutes for the monkfish, 4 minutes for the scorpion fish, 3 minutes for the weever and 3 minutes as well for the red gurnard.
- Take them off the cooking juice and keep them aside.
- To cook the rouille : soak your bread in milk. Seed the red hot peppers and combine with chopped garlic, breadcrumbs, olive oil and 1 tablespoon cooking juice. Season with salt and pepper.
- Whisk the cooking juice with chopped fish livers to thicken the sauce.
- Pour the broth in plates and spread proportionately the fish pieces.
- Serve with grilld garlic bread slices, done !
We may not have the same fishes in France than in the United States but you can adjust the recipe with others such as turbot, red snapper, striped bass, porgy, grouper and even cod.
A rosé is highly recommended with your Bouillabaisse !