Bouillabaisse

Name: Bouillabaisse
Prep time: P0Y0M0DT0H30M0.000S
Cook time: P0Y0M0DT0H45M0.000S
Total time: P0Y0M0DT1H15M0.000S
Yield: 4 to 6 servings
Cuisine: european
Ingredients: 4 pounds fish, depending on availability (girolles, scorpion fish, baby crabs); Large pinch sea salt; 1 tablespoon dried thyme; 1 sprig rosemary; 2 bay leaves; 2 quarts water; Olive oil; 3 onions, finely chopped; 1 (28-ounce) can peeled tomatoes; 6 medium potatoes, sliced; 1 John Dory fish, cleaned and cut into big pieces; 1 monkfish, cleaned and cut into big pieces; 1 rascasse fish, cleaned; 1 scorpion fish, cleaned; 1 red Mullet, cleaned; Pinch saffron; 1 lobster split in half; Croutons, recipe follows; Rouille, recipe follows; 18 (1/2-inch thick) baguette slices; 1/2 cup extra-virgin olive oil; To make the croutons lightly brush the baguette slices with olive oil and bake until crisp, about 10 minutes; 12 cloves garlic; 1/2 cup olive oil; 1/2 teaspoon paprika; Finely chop the garlic and pulverize in a pestle and mortar. Gradually add olive oil and paprika until it becomes thick and creamy like mayonnaise.; Yield: 4 to 6 servings

Recipe courtesy of Michel Moreigne

Show: Tyler's Ultimate

Episode: Seafood Soup

Bouillabaisse

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There are 2 parts to Bouillabaisse, the rock- fish soup made from small fish and the larger fish that are poached in the soup.

Level: Intermediate
Yield: 4 to 6 servings

Total: 1 hr 15 min
Prep: 30 min
Cook: 45 min

Level: Intermediate
Yield: 4 to 6 servings

Total: 1 hr 15 min
Prep: 30 min
Cook: 45 min

Ingredients

Rock Fish Soup:

4 pounds fish, depending on availability (girolles, scorpion fish, baby crabs)

Large pinch sea salt

1 tablespoon dried thyme

1 sprig rosemary

2 bay leaves

2 quarts water

Soup:

Olive oil

3 onions, finely chopped

1 (28-ounce) can peeled tomatoes

6 medium potatoes, sliced

1 John Dory fish, cleaned and cut into big pieces

1 monkfish, cleaned and cut into big pieces

1 rascasse fish, cleaned

1 scorpion fish, cleaned

1 red Mullet, cleaned

Pinch saffron

1 lobster split in half

Croutons, recipe follows

Rouille, recipe follows

Croutons:

18 (1/2-inch thick) baguette slices

1/2 cup extra-virgin olive oil

To make the croutons lightly brush the baguette slices with olive oil and bake until crisp, about 10 minutes

Rouille:

12 cloves garlic

1/2 cup olive oil

1/2 teaspoon paprika

Finely chop the garlic and pulverize in a pestle and mortar. Gradually add olive oil and paprika until it becomes thick and creamy like mayonnaise.

Yield: 4 to 6 servings

Directions

For the Rockfish Soup:
Prepare the fish by cutting off the gills and external hairy bits and discarding. Keep the fish in salt water.
Put the small rock fish (girolles, baby crabs, stone fish) into a large saucepan of cold water on high heat. Add the thyme, rosemary and bay leaves. Bring slowly to a boil, then simmer for 30 minutes.
For the Soup:
Heat 2 tablespoons of olive oil in a large heavy-bottomed saucepan. Cook the chopped onions until translucent. Pour in the tomatoes and cook for 5 minutes, then add the sliced potatoes. Place the pieces of John Dory and the monkfish on top.
Strain the rock fish soup through a strainer on top of the fish and boil for 5 minutes.
Place the rascasse, scorpion fish, and red mullet on top. Add a pinch of saffron and watch soup turn a rich yellow color. Finally add the lobster halves and cook for a maximum of 5 minutes.
Serve the big fish on a serving plate and the soup in a casserole. Serve the pieces of fish on the plate with potato slices and the Croutons with Rouille and pour the soup over the top. Eat immediately.

Bouillabaisse

Bouillabaisse

Rock Fish Soup:

Soup:

Croutons:

Rouille:

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