Gastronomixs

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.

Red gurnard bouillabaisseEnlarge

Ingredients

1

kg

red gurnard

200

ml

olive oil

1

 

leek, just the white part, coarsely chopped

200

g

onion, coarsely chopped

1

 

fennel bulb, coarsely chopped

400

g

ripe tomatoes, chopped into pieces

1

 

bouquet garni

As needed:

 

parsley, chervil, and basil

2

litres

water

1

 

red gurnards

500

g

potatoes

 

 

saffron

 

 

salt and pepper

Preparation method

Serving suggestions

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