Bouillabaisse

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

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

Europe
United Kingdom
France
Fish course
Pescatarian
England
Mediterranean

Ingredients

Method