Bouillabaisse
A hearty fish soup. Originally, bouillabaisse is actually a fish dish, the soup is just a by-product that is poured over the fish.
Makes 5 litres/20 portions.
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Ingredients
|
500 |
g |
leek |
|
300 |
g |
tomatoes, peeled |
|
250 |
g |
shallots, finely chopped |
|
5 |
cloves |
garlic, finely chopped |
|
100 |
g |
tomato purée |
|
60 |
g |
olive oil |
|
25 |
threads |
saffron |
|
5 |
sprigs |
thyme |
|
250 |
g |
white wine |
|
4 |
litres |
fish stock |
|
2 |
kg |
fish fillets (cod, whiting, gurnard, salmon, weever) |
|
500 |
g |
king prawns and shellfish |
|
As needed: |
|
parsley, finely chopped |
|
As needed: |
|
salt and pepper |
Preparation method
- Cut the washed leek into rings 0.5cm thick. Chop the peeled tomatoes into 1x1cm chunks.
- Heat the olive oil in a large wide pan.
- Add the finely chopped shallots, garlic, and leek. Gently fry.
- Add the peeled tomatoes, tomato purée, saffron, and thyme. Gently fry these as well.
- Deglaze the pan with the white wine and allow the alcohol to evaporate.
- Add the fish stock and bring to the boil. Then leave to gently cook for fifteen minutes.
- Cut the fish fillets into 2x2cm pieces. Place the fillets in the soup and leave them until they are just done.
- Season to taste with salt and pepper.
- Finish the soup with cooked prawns or shellfish and finely chopped parsley.
Serving suggestions
- Serve with croutons and rouille.
- Variation tip: use a different garnish such as whelks, winkles, razor clams, mussels, or cockles.
- Variation tip: use a few warm spices, such as cinnamon, star anise, cloves, or mace, to give the soup a different flavour accent.
- Variation tip: instead of using fresh garlic, try using roasted garlic, confited garlic, or wild garlic for a different flavour accent.
- Variation tip: use shellfish, such as lobster, as a garnish.