In a large pot, sauté the onions, fennel, and garlic in olive oil until soft. Add the tomatoes and cook for about 10 minutes. Pour in the white wine and let it evaporate. Add the water or fish stock, saffron, thyme, and bay leaf. Season with salt and pepper and simmer for about 30 minutes.
Bouillabaisse
- Total time - 2 hours 30 minutes
- Prep time - 45 minutes
- Cooking time - 1 hour 45 minutes
- Servings: 6
- Country: France
Bouillabaisse is more than just a soup; it's an experience. Its authentic flavor comes from a combination of various Mediterranean fish cooked in an aromatic broth. A traditional recipe should include at least three types of firm-fleshed fish. The key ingredient that gives the soup its characteristic color and flavor is saffron. The name itself comes from the French words 'bouillir' (to boil) and 'abaisser' (to reduce), referring to the cooking technique where the soup is first brought to a rapid boil and then the heat is reduced to simmer slowly.
Rouille, a spicy garlic spread, is an inseparable part of this dish. It is served on toasts, which are then dipped into the hot broth, adding another layer of flavor and texture to the meal. It is a dish that will transport you directly to the sunny Mediterranean coast.
Ingredients
For the Soup
- 1.5 kg various types of fish (e.g., European conger, sole, cod)
- 500 g shrimp
- 500 g tomatoes, chopped
- 2 pieces onions, chopped
- 1 piece fennel, chopped
- 4 cloves garlic, minced
- olive oil
- 200 ml white wine
- 2 liters water or fish stock
- saffron
- thyme, bay leaf
- salt and freshly ground black pepper
For the Rouille
- 100 g mayonnaise
- 1 clove garlic, crushed
- saffron
- hot sauce (cayenne)
Instructions
Preparing the Base
Cooking the Fish and Seafood
When the broth is ready, remove the herbs. Prepare the fish by cutting it into pieces and peeling the shrimp. First, add the firm-fleshed fish to the broth and cook for about 5-7 minutes. Then, add the shrimp and cook for another 2-3 minutes until they change color and are cooked through. Remove the fish and shrimp from the broth and set them aside.
Finishing and Serving
Prepare the 'rouille' by mixing the mayonnaise, garlic, saffron, and hot sauce. Serve the soup in two phases. First, ladle the broth into a bowl, add toasts with the 'rouille' spread, and finally place the cooked pieces of fish and shrimp into the broth.