Yields
6 servings
Recipe courtesy of Paul Pisa, Chef, Brasserie Aix.
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ingredients
Bouillabaise
7
oz fish, rascasse
7
oz fish, red mullet
7
oz fish, conger eel
7
oz fish, John Dory
7
oz prawn, or lobster meat
10
oz mussel, in the shell
6
Tbsp chopped shallot
⅔
cup sliced leek
3
Tbsp crushed garlic
⅔
cup sliced fennel
1
sprig fresh thyme
4
fresh sprigs parsley
2
fresh bay leaf
1
oz dried orange, peel
½
cup olive oil
2
tsp saffron
1 ¼
cup spring water
1
cup fish stock
1
cup dry white wine
½
cup dry vermouth
3
large tomato, peeled, chopped
6
slices baguette, croute
Sauce Rouille
1
boiled potato, peeled, crushed
1
roasted red pepper
1
pinch saffron
2
cloves of garlic
1
salt and pepper
2
cup extra virgin olive oil
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directions
Step 1
Drizzle a little of the oil over the fish. Sauté shallots, garlic and leeks in the remaining oil. Add the vermouth and wine. Bring to a boil then add the fish stock, saffron, thyme, parsley, bay leaves, spring water, orange peel, tomatoes and the fish. Bring back up to a boil and simmer 4 to 7 minutes until fish is cooked. Arrange the fish in bowls and cover with broth.
Step 2
Step 3
Cut the baguette on the bias into long and thin slices. Brush each slice with olive oil on both sides. Toast on a wire rack on a baking sheet for 3 minutes in a 400°F. oven.
Step 4
Blend all ingredients except the olive oil in a food processor. Gradually add the olive oil until the sauce is emulsified.