Bouillabaisse with Rouille Sauce and Baguette
by Editorial Staff
Summary
| Prep Time | 1 hr 30 mins |
| Total Time | 1 hr 30 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
For the sauce: (rouille)
- 2 red peppers, peeled off
- 5 cloves garlic
- 1 squirt lemon juice
- 2 potato (s), cooked
- 1 egg yolk
- 150 ml olive oil
- salt
- Cayenne pepper
- Saffron powder
- pepper
For the soup: (bouillabaisse)
- 2 kg fish, Mediterranean fish (scorpion fish, monkfish, red snapper, conger eel, gurnard, redfish, St. Peter`s fish)
- 1 onion (s)
- 1 clove garlic
- 4 tomato (s)
- 0.5 ½ tuber fennel
- 1 tablespoon oil
- 1 shot white wine
- 3 sprigs parsley
- 2 sprigs thyme
- Bay leaf
- Carnation
- pepper
- Saffron threads
Print Recipe
Pin Recipe Instructions
- Preparation of the rouille:
- Clean the peppers, quarter them and grill them in the oven on top heat until the peel turns black. After the peppers have cooled slightly, the skin can be peeled off without any problems.
- Now process the peppers and peeled garlic in a mortar or mixer to a paste. Add the potatoes and chop them up too. Now put the egg yolks in a bowl, season with salt, cayenne, saffron and lemon juice, mix in some of the paprika paste and add the oil while stirring slowly. Beat the whole thing with the whisk until the mass (mayo) binds. Taste again.
- Preparation of bouillabaisse:
- Clean and cut the fish, pull the bones and cut the fillets into bite-sized pieces. A maximum of 1 kg of fish fillet remains from 2 kg of fish.
- Wash off the fish carcasses. Clean and roughly dice the vegetables, press on the garlic, roughly chop the herb sprigs and stir everything in a saucepan with the oil. Add the carcasses and deglaze with the wine. Add a good liter of water, bring to the boil and remove any foam with a trowel.
- As soon as there is no more foam, add pepper, bay leaf and clove. Let everything simmer or boil down for a good hour.
- Carefully pass through the stock, i.e. pass the stock through a sieve and brush pieces of vegetables through the sieve, this will add even more aroma to the stock. Now add the saffron threads and the pieces of fish, carefully reheat and cook for a maximum of 10 minutes. let it follow suit. Season again to taste and, if necessary, season again.
- Serving:
- Place the bouillabaisse on a plate, making sure that each portion contains different pieces of fish. Serve with a crispy baguette and the rouille sauce. Good Appetite!
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