La Bouillabaisse – (pron. bouyabaiz) a fish soup known along the Mediterranean coast, although only one variety, prepared near Marseille, has gained worldwide fame.
This was a traditional dish of fishermen and the poor, and has become a signature dish of Provence.
I ordered this dish and I rate its taste and presentation as 3+ in room 1 - 5.
Here is a detailed recipe for those interested, and as a thank-you for the idea, we invite ourselves to dinner, promising to support our hosts with a good French white wine, which is essential for this dish.
Ingredients
4 servings
- 1 tablespoon extra virgin olive oil
- pinch of saffron
- 1/2 bulb of fennel
- 1 small onion
- 2 cloves of garlic
- 1/2 teaspoon dried chili flakes
- 1 bay leaf
- 2 tablespoons anise liqueur, e.g., Pastis or 1/2 star anise + 4 tablespoons dark rum or brandy
- 1 tomato
- 100 g cherry tomatoes
- 1 tablespoon tomato paste
- 600 ml fish and seafood stock*
- salt and pepper, pinch of brown sugar
- 400 g seafood fillets (e.g., monkfish, sea bass, halibut, cod)
- 12 Black Tiger shrimp
- 4 shrimp with heads on
- 300 g fresh mussels
- 4 small squid or 1 Large
- Optional - 4 cleaned scallops
Preparation
- Pour olive oil into a wide, larger pot, add saffron, and heat briefly. Add the fennel bulb sliced into strips (reserve the fennel fronds for garnish), diced onion, and garlic crushed on a board. Stir occasionally and cook for about 10 minutes, until the vegetables soften and begin to brown.
- Add chili flakes, bay leaf, star anise, and alcohol and cook for 1-2 minutes. Then add the peeled and diced tomato, halved cherry tomatoes, and the concentrate. Cook for about 3 minutes. Pour in the hot fish stock or water and bring to a boil. Season with salt, pepper, and sugar and cook uncovered over medium heat for about 15 minutes.
- Prepare the fish and seafood. Cut the skinless, boneless fish fillets into several smaller pieces. Remove the shells from the Black Tiger shrimp, cut a slit along the back and remove the dark intestines, and wash. Leave the 4 shrimp with their shells and heads on, only cut a slit along the back and remove the intestines, and rinse. Wash the mussels under running cold water. Clean the squi and cut crosswise into strips. Rinse the scallops.
- In a pot of simmering stock over high heat, arrange the shrimp, fish, mussels, squid, and scallops in the following order: gently submerge them in the stock (they don't need to be completely covered). Cook for about 3 minutes, briefly, as the seafood cooks very quickly. Remove from the heat and sprinkle with fennel fronds. Serve with toasted baguette slices.
Serving Suggestion
Baguette, mayonnaise sauce, grated cheese
Tips
* A simple broth can be made from leftover fish, shells, etc.
How to prepare soup for a party to ensure it's as fresh as possible: Prepare the seafood in advance and cook the broth, i.e., the entire first part of the recipe until the seafood is added. Then, before serving, add the seafood and cook for about 3 minutes.
