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Bouillabaisse

  • Author: Raymund
  • Prep Time: 15 mins
  • Cook Time: 15 mins
  • Total Time: 30 mins
  • Yield: 4-6 1x
  • Category: Main Course
  • Cuisine: French

Description

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).


Ingredients

Scale

Bouillabaisse

  • 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
  • salt
  • freshly ground black pepper

Rouille

  • 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

Instructions

Bouillabaisse

  1. In a large pot add oil then sauté onion, celery, fennel and garlic in low heat for 4 minutes.
  2. Add tomatoes, tomato paste, wine, seafood stock, saffron and orange zest. Bring to a boil then simmer for 5 minutes.
  3. 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.
  4. Mix all rouille ingredients then place on a small bowl.
  5. Serve Bouillabaisse with toasted bread and rouille.

Rouille

  1. Grill red capsicum over open flame until it’s lightly charred.
  2. Place all ingredients including red capsicum in a food processor and pulse until it form a smooth sauce.
  3. 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.
  4. 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.