Gastronomixs

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.

Bouillabaisse

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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.

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