Bouillabaisse is a traditional Provençal fish stew originating from the port city of Marseille that was originally a stew made by local fishermen to use up the bony rockfish they were unable to sell on to restaurants or markets and is thought to date all the way back to the Ancient Greeks! There are at least three kinds of fish in a traditional bouillabaisse: typically red rascasse, sea robin and European conger but other fish such as gilt-head bream, turbot, monkfish, mullet and hake can also be added. In the 19th century, with increased prosperity, the traditionally humble dish became more refined and, today, bouillabaisse usually also includes shellfish and other seafood such as sea urchins, mussels, velvet crabs, spider crab or octopus and more expensive versions can have lobster, though this is not traditional. Vegetables used include leeks, onions, tomatoes, celery, and potatoes, which are simmered together with the broth and served with the fish.
What makes a bouillabaisse different from other fish soups, however, is the selection of Provençal herbs and spices used, the use of bony local Mediterranean fish, the way the fish are added one at a time and how the broth is served first in a soup plate with slices of bread and rouille and then the fish is served separately on a large platter. It offers a rather unique dining experience that is typical of the region and is a must for foodies who have found a vacation rental in Provence.
If you are busy planning a trip to France, why not try making the dish at home and get a taste of what awaits?!
Ingredients:
For the broth
660g of sea robin
660g of scorpionfish
660g of red gurnard
660g of conger
660g of monkfish
660g of John Dory
(If it is difficult to find any of these traditional species, just substitute with firm, white fish)
1 live octopus
10 sea urchins
1kg of potatoes
7 cloves of garlic
3 onions, sliced
5 ripe tomatoes, peeled, quartered and without seeds
1 cup of olive oil
1 bouquet garni
1 branch of fennel
8 threads of saffron
10 slices of country bread
Salt and cayenne pepper
For the rouille
1 egg yolk
2 cloves of garlic
1 cup of olive oil
10 threads of saffron
Salt and cayenne pepper
Method:
1. Scale, wash and cut the fish into large slices, leaving the bones. Wash the octopus and cut into pieces.
2. Warm the olive oil in a large, deep saucepan. Add the onions, six cloves of crushed garlic, the octopus pieces and tomatoes. Brown at low heat for five minutes. Add the fish slices. Cover with boiling water and add salt, pepper, fennel, the bouquet garni and saffron. Boil at a low heat, stirring from time to time so the fish doesn't stick to the pan.
3. Remove the bouillabaise from the heat once the oil and water have thoroughly blended with the other ingredients (around 20mins).
4. Prepare the rouille by crushing the garlic into a fine paste and combining with the egg yolk and saffron. Blend in the olive oil little by little to make a mayonnaise.
5. Peel and cut the potatoes into large slices and boil in salted water for 15-20mins.
6. Open the sea urchins with a pair of scissors and remove the roe with a small spoon.
7. Arrange the fish on a platter and add the sea urchin roe into the broth and stir.
8. Prep some slices of bread with garlic and spread a tablespoon of rouille on each. Place at least two slices per serving bowl.
9. Remove the fish and potatoes from the broth and place them on each a large serving platter. Serve the broth separately.
If you are busy planning a trip to France, why not try making the dish at home and get a taste of what awaits?!
Ingredients:
For the broth
660g of sea robin
660g of scorpionfish
660g of red gurnard
660g of conger
660g of monkfish
660g of John Dory
(If it is difficult to find any of these traditional species, just substitute with firm, white fish)
1 live octopus
10 sea urchins
1kg of potatoes
7 cloves of garlic
3 onions, sliced
5 ripe tomatoes, peeled, quartered and without seeds
1 cup of olive oil
1 bouquet garni
1 branch of fennel
8 threads of saffron
10 slices of country bread
Salt and cayenne pepper
For the rouille
1 egg yolk
2 cloves of garlic
1 cup of olive oil
10 threads of saffron
Salt and cayenne pepper
Method:
1. Scale, wash and cut the fish into large slices, leaving the bones. Wash the octopus and cut into pieces.
2. Warm the olive oil in a large, deep saucepan. Add the onions, six cloves of crushed garlic, the octopus pieces and tomatoes. Brown at low heat for five minutes. Add the fish slices. Cover with boiling water and add salt, pepper, fennel, the bouquet garni and saffron. Boil at a low heat, stirring from time to time so the fish doesn't stick to the pan.
3. Remove the bouillabaise from the heat once the oil and water have thoroughly blended with the other ingredients (around 20mins).
4. Prepare the rouille by crushing the garlic into a fine paste and combining with the egg yolk and saffron. Blend in the olive oil little by little to make a mayonnaise.
5. Peel and cut the potatoes into large slices and boil in salted water for 15-20mins.
6. Open the sea urchins with a pair of scissors and remove the roe with a small spoon.
7. Arrange the fish on a platter and add the sea urchin roe into the broth and stir.
8. Prep some slices of bread with garlic and spread a tablespoon of rouille on each. Place at least two slices per serving bowl.
9. Remove the fish and potatoes from the broth and place them on each a large serving platter. Serve the broth separately.
