Bouillabaisse
Serves: 2
Jacklyn McClure
1 January 1970
Based on User reviews:
46
Spice
57
Sweetness
53
Sourness
39
mins
Prep time (avg)
5.3
Difficulty
Ingredients:
1 tbsp
Dried Thyme1 sprig
Rosemary1 cup
Olive Oil6 medium
Potatoes (sliced)1 pinch
Saffron1 cup
Extra-Virgin Olive Oil12 cloves
Garlic1 tsp
PaprikaDirections:
1
For the Rockfish Soup: Prepare the fish by cutting off the gills and external hairy bits and discarding
2
Keep the fish in salt water
3
Put the small rock fish (girolles, baby crabs, stone fish) into a large saucepan of cold water on high heat
4
Add the thyme, rosemary and bay leaves
5
Bring slowly to a boil, then simmer for 30 minutes
6
For the Soup: Heat 2 tablespoons of olive oil in a large heavy-bottomed saucepan
7
Cook the chopped onions until translucent
8
Pour in the tomatoes and cook for 5 minutes, then add the sliced potatoes
9
Place the pieces of John Dory and the monkfish on top
10
Strain the rock fish soup through a strainer on top of the fish and boil for 5 minutes
11
Place the rascasse, scorpion fish, and red mullet on top
12
Add a pinch of saffron and watch soup turn a rich yellow color
13
Finally add the lobster halves and cook for a maximum of 5 minutes
14
Serve the big fish on a serving plate and the soup in a casserole
15
Serve the pieces of fish on the plate with potato slices and the Croutons with Rouille and pour the soup over the top
16
Eat immediately