Red gurnard bouillabaisse
This soup was traditionally made by the fishermen themselves using their non-saleable fish. Originally, bouillabaisse incorporated the following fish: rascasse (scorpionfish), rouget-grondin (red gurnard), vive (weeverfish), lotte (angler), congre (conger eel), and Saint-Pierre (John Dory). This bouillabaisse features just red gurnard.
Allergens and dietary requirements
- Fish
- Pescetarian
Ingredients
1
kg
red gurnard200
ml
olive oil1
leek, (the white part only), roughly cut200
g
onion, roughly cut1
fennel bulb, roughly cut400
g
tomato, cut in pieces1
bouquet garnias needed
parsleyas needed
chervilas needed
basil2
l
water1
red gurnard500
g
potatosaffron
as needed
salt and pepper