Bouillabaisse (with Fish Stock and Rouille)
ID: 0dc8bc04...
A traditional Provencal fish soup made with a rich, homemade Mediterranean sea bass stock, featuring a hearty base of fennel, leeks, and tomatoes. It is served with crispy garlic toasts slathered in a saffron-infused mayonnaise called rouille.
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🍳 Cooking Flow
[Fish Stock] Simmer fish frames, skins, and vegetable tops with aromatics in water for 45 minutes, then strain. → [Rouille] Mix mayonnaise, saffron, lemon juice, grated garlic, and cayenne; refrigerate to infuse. → [Soup Base] Sauté diced leeks, fennel, and bell peppers until golden brown. Add garlic, saffron, star anise, tomatoes, and wine. → [Combine] Strain the fish stock into the soup base, add cream, adjust seasoning, and turn off the heat. → [Finish] Steep fish fillets in the hot, off-heat soup (180F) until flaky, and serve with crispy garlic toasts topped with rouille.
Cooking Steps
Brief Cooking Order
[Fish Stock] Simmer fish frames, skins, and vegetable tops with aromatics in water for 45 minutes, then strain. → [Rouille] Mix mayonnaise, saffron, lemon juice, grated garlic, and cayenne; refrigerate to infuse. → [Soup Base] Sauté diced leeks, fennel, and bell peppers until golden brown. Add garlic, saffron, star anise, tomatoes, and wine. → [Combine] Strain the fish stock into the soup base, add cream, adjust seasoning, and turn off the heat. → [Finish] Steep fish fillets in the hot, off-heat soup (180F) until flaky, and serve with crispy garlic toasts topped with rouille.
Introduction
A traditional Provencal fish soup made with a rich, homemade Mediterranean sea bass stock, featuring a hearty base of fennel, leeks, and tomatoes. It is served with crispy garlic toasts slathered in a saffron-infused mayonnaise called rouille.
Step 1
Prep the Fish: Check the fish fillets for pin bones running down the center and cut them out. Generously salt the fillets and place them in the fridge until needed.
Step 2
Start the Fish Stock: Wash the green tops of the leek and the tops of the fennel bulbs and chop them coarsely. In a large pot, combine the fish frames, fish skins, chopped leek and fennel tops, celery rib, thyme, bay leaf, black peppercorns, and 7 cups of water. Bring to a boil, stir once, then reduce heat to low and simmer gently, uncovered, for 45 minutes.
Step 3
Make the Rouille: In a small bowl, crumble 1 pinch of saffron. Add the lemon juice, 1 grated garlic clove, mayonnaise, and a pinch of cayenne. Mix well, season with salt, cover, and refrigerate for at least a few hours to let the saffron infuse.
Step 4
Prep Soup Vegetables: Dice the remaining core of the fennel bulbs. Remove seeds and dice the bell pepper. Slice and thoroughly wash the white and pale green parts of the leek, then dice them.
Step 5
Cook the Soup Base: Heat 1/4 cup olive oil in a large pot over medium heat. Add the diced leeks, fennel, and peppers along with a generous pinch of salt. Cook, stirring occasionally, for about 15 minutes until the vegetables are tender and golden brown.
Ingredients List
Important Notes
When buying fish, ask your fishmonger to scale, gut, remove gills, and fillet the fish. Ask them to pack the fillets separately from the frames and skins.
Inspect the fish frames before making stock. Remove any yellow/green spots (bile from a punctured gallbladder) and blood clots, as these will make the stock bitter.
Saffron needs time and liquid to release its color and flavor. Make the rouille several hours ahead of time to get a beautiful golden color.
Do not skip browning the soup vegetables. Cooking them until golden brown (about 15 minutes) builds essential depth of flavor for the soup base.
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