Bouillabaisse as in Marseille Ingredients: For the vegetables: 25 cl of - olive oil - 10 tomatoes - ripe ¾ tablespoon of - coarse salt - 10 sprigs of - simple parsley 1 teaspoon of - saffron - in filaments 8 sprigs of - thyme - 2 leeks - ¼ orange - dried 8 onions - medium ½ bay leaf - 15 grains of - black pepper 2 bulbs of fennel - 2 garlic For rust: 20 cl of - olive oil - 8 cloves of - garlic - 2 small red peppers 25 cl of - milk - 1 slice of - pbread crumbs For scaled but not gutted fish: 600 g of monkfish - 600 g of scorpionfish - 600 g of conger eel - 600 g of Saint-Pierre - 600 g of red gurnard - 600 g of sea cicadas or langoustines.
Utensils：
- 1 Knife- kitchen knives 1 Blender- 1 Rolling pin- rolling pins 1 - pots 1 Lid- 1 saucepan- pots of pans 1 Chinese- 1 Skimmer- 1 Kitchen whisk- whisksBuy 1 peeler- peeler 1 baking tray- baking tray 1 pitter- 1 tablespoon-
Total time: 4h Preparation: 2h Rest:- Cooking: 2h
Phase 1
Prepare the vegetables:
Phase 2
Peel, core and crush the tomatoes. Chop the onions, crush the garlic. Slice the leek whites.
Phase 3
Put all these vegetables in a large pot.
Phase 4
Empty the fish, reserve the livers which will be chopped.
Phase 5
Cut off the heads and tails, cut the legs of the sea cicadas.
Phase 6
Add the fish waste (heads and tails) and the cicadas to the pot, add 25 cl of olive oil.
Phase 7
Also add the fennel, bay leaf, parsley, peppercorns and dried orange peel.
Phase 8
Cover and cook for 15 minutes over medium heat, stirring occasionally.
Phase 9
Boil 5 liters of water separately.
Phase 10
Put the vegetable potumes until hot and pour boiling water over them. Add salt, bring to a boil and reduce heat.
Phase 11
Leave to simmer for 20 min.
Phase 12
At the end of this time, skim the soup through a strainer, crushing the vegetables and pieces of fish well.
Phase 13
Add the saffron.
Phase 14
Cut the fish into equal sections, or cut the larger ones into 2 or 3.
Phase 15
Cook them successively in the previous preparation brought to the boil over high heat:
Phase 16
The conger eel cooks for around 10 min, the John Dory 6 min, the monkfish 4 min, the scorpion fish 4 min, the gurnard 3 min and the livefish 3 min.
Phase 17
The fish should not be completely cooked, but just cooked. Remove them from the broth and set aside as soon as they are cooked.
Phase 18
Prepare the rust:
Phase 19
Soak the bread in the milk.
Phase 20
EpLucher, degerm and pound the garlic with the seeded red peppers. Add the soaked and drained bread crumbs then the oil, continuing to crush. Salt, pepper and dilute with 1 tablespoon of broth.
Phase 21
To serve the bouillabaisse: combine the broth with the chopped fish livers, whisking well.
Phase 22
Serve the bound broth on plates, and distribute the pieces of fish.
Phase 23
Serve with slices of country bread rubbed with garlic and oil and grilled, and rouille.
Utensils：
- 1 Knife- kitchen knives 1 Blender- 1 Rolling pin- rolling pins 1 - pots 1 Lid- 1 saucepan- pots of pans 1 Chinese- 1 Skimmer- 1 Kitchen whisk- whisksBuy 1 peeler- peeler 1 baking tray- baking tray 1 pitter- 1 tablespoon-
Total time: 4h Preparation: 2h Rest:- Cooking: 2h
Phase 1
Prepare the vegetables:
Phase 2
Peel, core and crush the tomatoes. Chop the onions, crush the garlic. Slice the leek whites.
Phase 3
Put all these vegetables in a large pot.
Phase 4
Empty the fish, reserve the livers which will be chopped.
Phase 5
Cut off the heads and tails, cut the legs of the sea cicadas.
Phase 6
Add the fish waste (heads and tails) and the cicadas to the pot, add 25 cl of olive oil.
Phase 7
Also add the fennel, bay leaf, parsley, peppercorns and dried orange peel.
Phase 8
Cover and cook for 15 minutes over medium heat, stirring occasionally.
Phase 9
Boil 5 liters of water separately.
Phase 10
Put the vegetable potumes until hot and pour boiling water over them. Add salt, bring to a boil and reduce heat.
Phase 11
Leave to simmer for 20 min.
Phase 12
At the end of this time, skim the soup through a strainer, crushing the vegetables and pieces of fish well.
Phase 13
Add the saffron.
Phase 14
Cut the fish into equal sections, or cut the larger ones into 2 or 3.
Phase 15
Cook them successively in the previous preparation brought to the boil over high heat:
Phase 16
The conger eel cooks for around 10 min, the John Dory 6 min, the monkfish 4 min, the scorpion fish 4 min, the gurnard 3 min and the livefish 3 min.
Phase 17
The fish should not be completely cooked, but just cooked. Remove them from the broth and set aside as soon as they are cooked.
Phase 18
Prepare the rust:
Phase 19
Soak the bread in the milk.
Phase 20
EpLucher, degerm and pound the garlic with the seeded red peppers. Add the soaked and drained bread crumbs then the oil, continuing to crush. Salt, pepper and dilute with 1 tablespoon of broth.
Phase 21
To serve the bouillabaisse: combine the broth with the chopped fish livers, whisking well.
Phase 22
Serve the bound broth on plates, and distribute the pieces of fish.
Phase 23
Serve with slices of country bread rubbed with garlic and oil and grilled, and rouille.