Name: La Grande Bouillabaisse du Cap
Yield: Serves 8
Cuisine: French
Ingredients: 1 kg fresh, cleaned mussels; 4 ripe tomatoes, quartered; 1 baby cob, whole, about 1,5 kg, gutted and scaled; 4 medium potatoes, peeled and cut into 1 cm thick slices; 2 pinches saffron strands; salt and freshly ground black pepper; 100 ml olive oil; 2 kg of gurnard, baby cob, red roman, red stumpnose, or a mixture of these; 1 large onion, peeled and sliced; 2 slices of potato from the bouilla, mashed with 3 tablespoons of the soup; 500 g fresh, cleaned clams; 1 large fennel bulb, washed and sliced; 4 garlic cloves, crushed; 1 slice of orange peel; olive oil; 3 litres cold water; 1 pinch saffron strands; 4 garlic cloves; 1 portion mayonnaise (see BASICS); 2 red chillies; 1 fennel bulb, washed and thinly sliced; 2 large ripe tomatoes, sliced; 3 slices monkfish (1 cm thick); 2 red roman, whole, 1 kg each, gutted and scaled; salt

Preparation info

Serves
8

Difficulty
Easy

Appears in

Feast

By Franck Dangereux

Published 2004

About

There are two origins of the name bouillabaisse. In the Provençal dialect, Le Bouilla means ‘something that is simmering’. Fishermen always stewed fish, so the name became synonymous with this. Later on, the culinary term was used to describe the colour of the mud in the region of Roussillon, where there are ochre quarries and when it rains, clay water runs in rich red streams through the villages. It looks exactly like red fish soup running into the town.

As for the soup, there isn