Bouillabaisse of Turbot, Salmon & Mussels
ID: 894c956d...
A rich, classic Southern French seafood soup elevated with premium turbot, salmon, and mussels. The soup base is deeply flavored by roasting marinated fish bones, combined with a tomato-fennel fondue, poached fennel, and served with a vibrant saffron aioli.
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🍳 調理の流れ
Prep, thoroughly wash, marinate, and roast the fish bones and trimmings. → Slow-cook the fennel, shallots, tomatoes, and tomato paste into a fondue. → Combine the roasted bones and fondue with water, simmer, blend, and strain to create the soup base. → Poach the turbot and salmon in the soup, then add cooked potatoes, poached fennel, and mussels. → Thicken the remaining soup with saffron aioli and herbs to make a sauce, pour over the seafood, and serve with croutons.
調理手順
簡単な手順
Prep, thoroughly wash, marinate, and roast the fish bones and trimmings. → Slow-cook the fennel, shallots, tomatoes, and tomato paste into a fondue. → Combine the roasted bones and fondue with water, simmer, blend, and strain to create the soup base. → Poach the turbot and salmon in the soup, then add cooked potatoes, poached fennel, and mussels. → Thicken the remaining soup with saffron aioli and herbs to make a sauce, pour over the seafood, and serve with croutons.
イントロ
A rich, classic Southern French seafood soup elevated with premium turbot, salmon, and mussels. The soup base is deeply flavored by roasting marinated fish bones, combined with a tomato-fennel fondue, poached fennel, and served with a vibrant saffron aioli.
ステップ 1
Prepare the turbot by removing the fins with kitchen scissors and chopping off the head. Keep all trimmings and bones for the soup base.
ステップ 2
Fillet the turbot by slicing along the spine with a flexible knife, then remove the skin by sliding the blade between the flesh and skin. Portion the skinless turbot loin into bite-sized chunks and refrigerate.
ステップ 3
Prepare the gurnard: snip the fins, fillet the flesh, and scoop out the eyes using a Parisienne scoop. Chop all the fish trimmings, heads, and bones into small pieces.
ステップ 4
Wash the chopped fish bones and trimmings thoroughly under running cold water for about 30 minutes until the water runs completely clear.
ステップ 5
Cut the skinless salmon loin into bite-sized chunks and place them in the fridge alongside the turbot chunks.
材料リスト
重要なメモ
Using fresh fish trimmings and roasting them creates an incredibly deep and rich flavor for the soup base.
Washing the fish bones for at least 30 minutes until the water is clear removes any bitter impurities, ensuring a clean flavor.
Drying the washed bones thoroughly before marinating and roasting is crucial; excess moisture will cause the bones to steam instead of roast and caramelize.
Adding saffron aioli at the very end emulsifies and thickens the soup into a velvety sauce.
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