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Bouillabaisse
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Bouillabaisse
This is one of the greatest of all French dishes, traditionally made with a mixture of small Mediterranean rockfish that the Marseilles fishermen find in the bottom of their nets. Here I have used larger fish but you can make this recipe with good results using almost any firm-fleshed fish.
- Preparation time: 30 minutes
- Cooking time: 45 minutes
-
Total time:
1 hour 15 minutes
Serves: 6
Ingredients
- 450g fresh mussels, bearded and washed
- 450g red snapper, headed, scaled, gutted and cut into 4
- Cayenne pepper
- 1 large onion, sliced
- 4 cloves garlic, halved
- 450g plum tomatoes
- 1 fennel bulb, sliced
- 2 sachets Barts Spices Saffron
- 2 sprigs thyme
- 1 bayleaf
- 1 sage leaf
- Salt
- 100ml olive oil
- 300ml dry white wine
- 4 medium potatoes, cut into 5mm thick slices
- 450g pink sea bream, headed, scaled, gutted and cut into 4
- 2 red mullet, scaled, gutted and cut in half
- 1 monkfish tail, skinned and cut into four
Method
- In a large saucepan, sweat all the vegetables (except the potatoes), herbs and spices in the olive oil for 5 minutes. Add the wine and reduce by half.
- Layer the potatoes on top of the vegetables and scatter the fish on top. Add enough water to just cover and bring to the boil for 2 minutes. Skim.
- Cook just under simmering point for 30 minutes or until the potatoes are tender. Add the mussels, raise the heat a little and cook for 4 minutes or until they are open. Discard any unopened shells.
- Place the cooking pot on the table for everyone to help themselves. Accompany with some aïoli mixed with a little chilli, and croutons made from French bread brushed with olive oil and garlic and crisped in the oven.
Comments
This recipe was first published in June 1998.
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