Name: Bouillabaisse
Yield: Serves 4
Cuisine: French
Ingredients: 200 g (7 oz/1 cup) potatoes, sliced 2 mm (1/12 in) thick; 2 small red onions, sliced 2mm (1/12in) thick; 2 tomatoes, sliced 2 mm (1/12 in) thick; 2 garlic cloves; 300 ml (10 fl oz/1¼ cups) dry white wine; 1 small bouquet garni; 1 tbsp tomato purée (paste); croutons, to serve; 1 tbsp chopped flat-leaf parsley, to garnish; 1 onion, roughly chopped; 4 small red mullet; 1 kg (2¼ lb/4 cups) fish bones; 3 garlic cloves, finely chopped (minced); 200 g (7 oz) monkfish, cut into 4 chunks; 1 leek, sliced 2 mm (1/12 in) thick; salt and pepper; rouille, to serve; 200 g (7 oz) conger eel, cut into 4 slices; 100 ml (3½ fl oz/⅓ cup) olive oil; 4 sea bream fillets; 1 leek, roughly chopped

Preparation info

Serves
4

Difficulty
Easy

Appears in

Classic Koffmann

By Pierre Koffmann

Published 2016

About

If I could choose a dish, a bouillabaisse would be my last supper before I die! Firstly, it’s a full meal in itself – traditionally you start by eating the rich fish soup, with a healthy helping of croutons piled with garlicky saffron rouille, then you eat the fish and vegetables for your ‘plat’. For me, the generosity of the dish and its flavours sum up the Mediterranean and everything about it says sunshine. It must only ever be eaten under a cloudless sky in the searing heat.

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