Marseillaise Fish Stew (Bouillabaisse)
For 4 People
Prepare Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Ingredients:
¶ 450 g each of brill, conger eel, mackerel, John Dory, red mullet, whiting and squid
¶ Mussels: 1 kg
¶ Scampi: 250 g
¶ Olive oil: 200 ml
¶ White of leek: 250 g (cut into julienne)
¶ Sliced onion: 200 g
¶ Garlic: 2 cloves (finely chopped)
¶ Fennel seeds: pinch
¶ Bayleaves: 2 leaves
¶ Saffron: pinch
¶ Parsley: 5 g (chopped)
¶ Tomato puree: 500 g
¶ Dry white wine seasoning: 500 ml
Preparation:
Step1 | Clean all the fish and cut into 5 cm sections on the bone; scrape and wash the mussels. |
Step2 | Heat the oil in a large shallow pan, add the vegetables, herbs, garlic and all the fish. Cover with a lid and sweat for 5 minutes, shaking occasionally. |
Step3 | Add the remainder of the ingredients, cover and allow to cook gently for 15 minutes. |
Step4 | Check the seasoning and the balance between the fish and the liquid. Remove one shell and the beards from the mussels. |
Step5 | Serve in a soup tureen, accompanied by slices of French bread. It is the tradition to sup most of the liquid as a soup and follow it with the fish as main course, eaten from the same soup plate. |
