Bouillabaisse

Name: Bouillabaisse
Prep time: 1 h
Cook time: 1 h 10 min
Total time: 2 h 10 min
Yield: Serves 4-6
Ingredients: 2 sprigs of fresh thyme; 2 cloves garlic; 2 tablespoons tomato paste; 1 celery stick, sliced thinly; 2 cloves garlic; 1 baked potato, about 200 g (6½ oz); 3 cloves garlic, crushed into a paste; 250 ml (8 fl oz) olive oil; 3 cloves garlic, crushed into a paste; 3 cloves garlic, crushed into a paste; 1 egg yolk; 1 tablespoon tomato paste; 1 carrot, fennel bulb and leek, white part only, cut into julienne strips (see Chef’s tip); 1 carrot, fennel bulb and leek, white part only, cut into julienne strips (see Chef’s tip); 1 carrot, fennel bulb and leek, white part only, cut into julienne strips (see Chef’s tip); 1 carrot, fennel bulb and leek, white part only, cut into julienne strips (see Chef’s tip); 2 cloves garlic, finely chopped; 90 ml (3 fl oz) olive oil; pinch of saffron threads; 2 cloves garlic, finely chopped; 1 small leek, onion and fennel bulb, sliced thinly; chopped fresh basil, to garnish; 1 small leek, onion and fennel bulb, sliced thinly; 1 small leek, onion and fennel bulb, sliced thinly; 24 thin slices French baguette, for croûtes; 1 carrot, fennel bulb and leek, white part only, cut into julienne strips (see Chef’s tip); 3 cloves garlic, cut in half, for croûtes; 3 cloves garlic, cut in half, for croûtes; 500 g (1 lb) monkfish or ling, filleted and bones reserved; 500 g (1 lb) monkfish or ling, filleted and bones reserved

Preparation info

Serves
4-6

Difficulty
Medium
Ready in
2 hr 30

Appears in

Seafood

By Le Cordon Bleu

Published 1999

About

Fishermen in Marseille made this fragrant soup using fish that were difficult to sell. These were tossed into a simmering pot, hence the name Bouillabaisse, from ‘bouillir’ (to boil) and ‘abaisser’ (to reduce). You can use any combination of the fish below in the soup, and increase the amount of one fish if another is not available.

Ingredients

1 John Dory, filleted and bones reserved
2 sole, filleted and bones reserved
500

Fish course
Pescatarian
Soup

Method

Season the fish and eel and toss with half the oil, the garlic, saffron, carrot, fennel and leek. Cover and refrigerate.
To make the soup, heat the remaining oil in a stockpot over high heat, add the reserved bones and cook for 3 minutes. Stir in the leek, onion, fennel, celery and garlic and cook for 2 minutes, then mix in the tomato paste and cook for 2 minut