Bouillabaisse is a mixed seafood soup dish flavoured with herbs and spices such as saffron, basil, fennel and orange peel. A traditional stew that originated in Marseille, France. The term bouillabaisse came from the Provencal Occitan words bolhir (to boil) and abaissar (to reduce heat).
- 300g fish fillets, cubed
- 500g mussels and/or clams
- 250g prawn, shelled and deveined
- 250g squid
- 4 pcs medium sized crabs, cut in half
- 1 onion, thinly sliced
- 2 celery stalk, sliced
- 1 small fennel bulb, thinly sliced
- 6 cloves garlic, minced
- 4 tomatoes, chopped
- 1 cup dry white wine
- 1 tbsp tomato paste
- 6 cups seafood stock
- 1 tsp orange zest
- pinch of saffron threads
- olive oil
- freshly ground black pepper
- 1 small red capsicum
- 2 pcs chili
- 4 cloves garlic
- 1 cup olive oil
- 1 egg yolk
- 2 pcs white sliced bread, edges trimmed and torn apart
- sea salt
- In a large pot add oil then sauté onion, celery, fennel and garlic in low heat for 4 minutes.
- Add tomatoes, tomato paste, wine, seafood stock, saffron and orange zest. Bring to a boil then simmer for 5 minutes.
- Add the mussels and clams is you are using one then once shellfish opens add fish fillets, prawns, crabs and squid. Simmer for 3 minutes at the max. Season with salt and pepper then turn the heat off.
- Mix all rouille ingredients then place on a small bowl.
- Serve Bouillabaisse with toasted bread and rouille.
- Grill red capsicum over open flame until it’s lightly charred.
- Place all ingredients including red capsicum in a food processor and pulse until it form a smooth sauce.
- Crumble the bread, moisten it with hot water (or the bubbling broth if you’re preparing a fish soup or bouillabaisse), and press it into a tight lump, squeezing out the liquid.
- Add the bread lump to the paste and beat, adding olive oil, until you’ve raised a smooth sauce. If the sauce tends to separate, add another tight lump of bread and hot broth, and keep beating.