Bouillabaisse is a French seafood soup that BigBoy really enjoys. The preparation is not complicated, yet it allows you to savour the flavours of different seafood. Enjoying a pot of it in winter warms both the body and the heart.
The Origin of Bouillabaisse
Bouillabaisse is a traditional fish soup from the Provence region of France, originating in the port city of Marseille. One theory about its origins suggests that when the ancient Greeks established Marseille in the 7th century BC, local fishermen would place unsellable or leftover small fish and shrimp into a clay pot and simmer them over a wood fire for several hours to create a rich soup. This humble home-cooked dish, known as Bouillabaisse, gradually spread to the upper class and restaurants, eventually becoming one of the world's three great soups.
How to Make Bouillabaisse
The distinctiveness of Bouillabaisse lies in its rich seafood and aromatic spices. Traditionally, the soup incorporates a variety of Mediterranean fish, such as cod, conger eel, herring, and red scorpionfish. Additionally, ingredients like olive oil, onions, tomatoes, garlic, celery, fennel, thyme, and saffron are used to enhance its depth of flavour and texture. All these components are cooked together quickly, creating a soup that is both intensely flavourful and hearty.
To prepare Bouillabaisse, start by selecting a variety of fresh seafood, including different types of fish, shellfish, shrimp, and even crab. Use fish heads and bones to create a rich broth by simmering them with olive oil, onions, tomatoes, garlic, and aromatic herbs over low heat until the broth develops a deep, complex flavor. Once the base is ready, add the prepared fish fillets and seafood, cooking them briefly to preserve their delicate taste and tenderness.
The Perfect Pairing for Bouillabaisse – Rouille Sauce
The traditional way to enjoy Bouillabaisse is with a French garlic aioli called Rouille. The name "Rouille" comes from its vibrant red colour. This rich and tasty sauce is made primarily from egg yolk, garlic, olive oil, and red pepper, with bread or potatoes added as a thickener. To enhance the dining experience, Rouille is typically spread on toasted or pan-fried croutons and enjoyed alongside the fish soup, adding depth of flavour and elevating the overall taste.
Bouillabaisse is a traditional French dish that combines rich seafood and fragrant spices. There’s nothing more comforting than enjoying a warm bowl of seafood soup on a cold winter day. Whether at home or in a restaurant, savoring a bowl of meticulously prepared Bouillabaisse is a delightful culinary experience. Watch the video below now! Scroll down for a more detailed written recipe and instructions.
Ingredients
Ingredients (serve 4)
Seafood:
Snapper | 1 each |
|---|---|
Prawns | 4 each |
Clams | 400g |
Bouillabaisse:
Fish bones | from above |
|---|---|
Tomato Concasse | 1 each |
Leek | 100g |
Fennel | ½ each |
Celery | 1 sticks |
Tomato Paste | 1 tsp |
Saffron | 1 pinch |
White Wine | 100ml |
Fish Stock | 1L |
Star Anise | 2 each |
Basil | 2 sprigs |
Salt | to taste |
Rouille:
Red Capsicum(raw) | 150g |
|---|---|
Potato(raw) | 150g |
Egg Yolk | 1 each |
Tomato Paste | 1 tbsp |
Garlic | 2 cloves |
E.V.Olive Oil | 80ml |
Salt | to taste |
Bread | to taste |
Steps
Mise En Place:
1.
Preheat the oven to 180°C. Roast the red bell peppers for 30 minutes and the potatoes for 45 minutes.
2.
Fillet the sea bream into four portions and set aside the bones. Peel and devein the prawns, keeping the heads and shells. Clean the clams thoroughly.
3.
Score an "X" at the base of the tomatoes, blanch them in boiling water for 30 seconds, peel, and deseed them. Cut the celery and leek into small pieces. Slice the fennel bulb and reserve the fennel fronds for garnish.
Bouillabaisse:
4.
Heat a pot and sweat the leek, fennel, and celery until softened. Add tomatoes, tomato paste, and saffron, cooking until slightly reduced.
5.
Deglaze with white wine and simmer until the wine is reduced by half. Add the fish bones, shrimp heads, star anise, and fish stock. Bring to a boil, then reduce to low heat and simmer for 40 minutes.
6.
Remove the fish bones, shrimp heads, and star anise. Use a fine mesh sieve to cook the clams in the broth until they open. Set aside the clams.
7.
Turn off the heat, add fresh basil, and let it steep for 10 minutes. Remove the basil and blend the broth into a thick soup.
Rouille:
8.
Peel and deseed the roasted red peppers and potatoes. Separate one egg yolk.
9.
Blend the red peppers, potatoes, egg yolk, tomato paste, and garlic in a blender. Gradually add extra virgin olive oil while blending until a thick aioli forms. Season with salt to taste.
Assembly:
10.
Heat a pan over medium heat with a small amount of oil. Sear the fish fillets and prawns until cooked.
11.
Slice bread, brush with olive oil, and toast until crispy.
12.
In a soup bowl, arrange the seafood and pour over the bouillabaisse. Garnish with fennel fronds and basil. Serve with toasted bread and the garlic aioli on the side.
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