Name: Bouillabaisse
Yield: Serves 4-6
Cuisine: British
Ingredients: 1½ kg (3 lb 5 oz) selection of fish such as huss, red mullet, and gurnard, cut through the bone or fillets (allow about 400 g/14 oz fish on the bone per person); 1 red pepper, deseeded and roughly chopped; 1 tsp black peppercorns; 1 x 400 g tin chopped tomatoes; salt and freshly ground black pepper; 1 bay leaf; 2 tbsp olive oil; 1 small fennel bulb, trimmed and roughly chopped; 1 leek, roughly chopped; 1 medium onion, roughly chopped; good pinch of saffron; 80 g (2¾ oz) gruyere cheese, grated; a few sprigs of thyme; 6 cloves garlic, chopped; 8 slices french bread, toasted; 100 ml (3½ fl oz) red wine; 4 litres (7 pints) fish stock; 1 kg (2 lb 4 oz) fish, gutted and chopped into small chunks - head, tails, scales, and all bony bits included; 3 juniper berries; 1 tbsp tomato puree; 1 medium potato, peeled and roughly chopped

Preparation info

Serves
4-6

Difficulty
Easy

Appears in

The Simple Art of Marrying Food and Wine

By Malcolm Gluck and Mark Hix

Published 2005

About

IN THE SOUTH OF FRANCE, THERE ARE MANY HEATED DISCUSSIONS ABOUT WHAT SHOULD GO INTO A BOUILLABAISSE. In Marseilles, the home of the dish, there is bitter rivalry between chefs over who makes the best and most authentic. Traditionally, it is made with rascasse and weever - ugly-looking rockfish - conger eel, gurnard, and other fish such as John Dory. Some of these classic bouillabaisse fish are caught here in England, and if you ask the local fishermen they might well be glad to get rid of t

Ingredients

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Ingredients

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