World Flavors Cookbook

Bouillabaisse

Name: Bouillabaisse
Cook time: 60 min
Cuisine: France
Ingredients: Assorted Mediterranean fish (red scorpion fish, sea robin, conger eel); 1kg mussels and clams; 2 onions, 2 leeks, 4 cloves garlic; 2 large tomatoes, peeled and seeded; 1 fennel bulb, sliced; Saffron threads, orange zest, bay leaf, thyme; Rouille: garlic, red chili, breadcrumbs, olive oil, saffron

The definitive fish stew from Marseille with Mediterranean fish and rouille.

Cuisine: France

Ingredients

Assorted Mediterranean fish (red scorpion fish, sea robin, conger eel)
1kg mussels and clams
2 onions, 2 leeks, 4 cloves garlic
2 large tomatoes, peeled and seeded
1 fennel bulb, sliced
Saffron threads, orange zest, bay leaf, thyme
Rouille: garlic, red chili, breadcrumbs, olive oil, saffron

Instructions

Sauté vegetables and herbs in olive oil until soft.
Add tomatoes and water/fish stock. Simmer for 20 minutes.
Add fish in stages based on firmness. Simmer until just cooked.
Serve the broth first with croutons and rouille, then the fish separately.