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 & dietary requirements
- Fish
- Pescetarian
Ingredients
- 1 kg red gurnard
- 200 ml olive oil
- 1 leek, (the white part only), roughly cut
- 200 g onion, roughly cut
- 1 fennel bulb, roughly cut
- 400 g ripe tomatoes, chopped into pieces
- 1 bouquet garni
- as needed parsley
- as needed chervil
- as needed basil
- 2 l water
- 1 red gurnard
- 500 g potato
- saffron
- as needed salt and pepper
Preparation method
- Remove the fins and gills from the red gurnards and cut the fish into pieces.
- Heat the olive oil and add the leek, onion, fennel, tomato, bouquet garni, fresh herbs, and red gurnard. Fry gently for 20 minutes.
- Add 2 litres of water and allow to cook gently for 45 minutes.
- Remove the pan from the heat and leave to infuse for 20 minutes.
- Pass the stock through a purée sieve.
- Then pass the broth through an ultra-fine sieve two more times, pressing well with the back of a ladle.
- Season to taste with salt and pepper.
- Clean the red gurnard, remove the head, and cut the fish into steaks or fillets.
- Peel the potatoes and cut to the desired size.
- Now put the basic stock onto the heat with the saffron and boil the potatoes in it until almost done.
- Lastly, add the pieces of red gurnard and cook slowly.
Serving suggestions
- As a soup main course.
- It is customary to first serve the soup with soaked croutons and rouille, and then to serve the fish with the potatoes as the main course.