Bouillabaisse Sauce

Name: Bouillabaisse Sauce (Sauce bouillabaisse)
Prep time: 45 min
Total time: 45 min
Yield: For four people
Cuisine: French
Ingredients: 1.5 kg (3½ lb) sea fish (hake, scorpion fish (rascasse), weaver, gurnard, whiting, etc.); 1.5 kg (3½ lb) sea fish (hake, scorpion fish (rascasse), weaver, gurnard, whiting, etc.); 1.5 kg (3½ lb) sea fish (hake, scorpion fish (rascasse), weaver, gurnard, whiting, etc.); 1.5 kg (3½ lb) sea fish (hake, scorpion fish (rascasse), weaver, gurnard, whiting, etc.); 1.5 kg (3½ lb) sea fish (hake, scorpion fish (rascasse), weaver, gurnard, whiting, etc.); 1.5 kg (3½ lb) sea fish (hake, scorpion fish (rascasse), weaver, gurnard, whiting, etc.); 1.5 kg (3½ lb) sea fish (hake, scorpion fish (rascasse), weaver, gurnard, whiting, etc.); 200 ml (7 fl. oz) olive oil; 2 carrots; 1 large onion, sliced; 5 shallots, peeled; 1 leek, cut into thick rounds; 400 g (14 oz) ripe tomatoes; 2 tablespoons tomato purée; 1 bay leaf; 2 sprigs of thyme; a small bunch of parsley; 2 sprigs of tarragon; a pinch of saffron; a pinch of cayenne; 3 cloves of garlic; 400 ml (14 fl. oz) double cream or crème fraîche; 400 ml (14 fl. oz) double cream or crème fraîche; 60 ml (2½ fl. oz) whisked butter; salt, freshly ground pepper; salt, freshly ground pepper

Sauce bouillabaisse

Preparation info

For
four
people

Difficulty
Easy
Ready in
45 min

Appears in

Ma Cuisine des Saisons

By Georges Blanc

Published 1987

About

Ingredients

1.5 kg (3½ lb) sea fish (hake, scorpion fish (rascasse), weaver, gurnard, whiting, et

Europe
France
Fish course
Sauce
Pescatarian
Gluten-free
Summer

Method

Making the basic stock

Slice the fish into large pieces. Heat the olive oil in a large pan and fry the carrots, onion, shallots and leek for a few seconds. Add the tomatoes and the tomato purée, arrange the fish on top, and then cover with the rest of the flavourings. Continue to fry the contents of the pan for a minute or two, then add 3 or 4 litres (5¼