Bouillabaisse with rouille and baguette recipe
Bouillabaisse with Rouille and Baguette recipe
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Recipe intro
"Bouillabaisse with rouille and baguette recipe" is a classic French seafood stew that originates from the port city of Marseille. This flavorful dish combines various types of fish and shellfish with aromatic herbs, tomatoes, and a saffron-infused broth. Served with a tangy rouille sauce and crusty baguette slices, this traditional Proven�al recipe is a delight for seafood lovers. The combination of fresh ingredients and bold flavors creates a memorable dining experience.Keywords: Bouillabaisse, rouille, baguette, seafood stew, Proven�al.
Bouillabaisse with rouille and baguette recipe details
Ingredients
For the sauce: | |
2 | red bell peppers, skin removed and diced |
5 clove(s) | garlic, chopped |
1 dash(es) | lemon juice |
2 | potatoes, cooked, peeled and diced |
1 | egg yolk |
150 ml | olive oil |
salt and freshly ground black pepper | |
cayenne pepper | |
saffron powder | |
For the soup: | |
2 kg | mixed fish, such as monkfish, red snapper, gurnard, John Dory |
1 | onion, sliced |
1 clove(s) | garlic, chopped |
4 | tomatoes, diced |
½ bulb(s) | fennel, sliced |
1 tbsp | oil |
2 dash(es) | white wine |
3 sprig(s) | parsley, chopped |
2 | bay leaves |
2 | cloves |
10 | peppercorns |
saffron | |
1 | baguette |
Instructions
For the sauce:Purée the bell peppers with the garlic. Add the potatoes and mash until smooth. In a bowl, mix together the egg yolk and some lemon juice. Season with salt, a generous pinch of cayenne pepper and saffron. Stir in the bell pepper paste. Add the oil, drop by drop and whisk until creamy. Adjust seasoning.
For the soup:
Fillet the fish, cut the fillets into bite sized pieces and set aside. From the 2 kg fish you will gain 1 kg fillets maximum.
In a large pot sauté the bones, fins, heads and skins of the fish together with the vegetables, garlic and herbs. Deglaze with the wine and simmer for a minute. Add 1.25 litres of water and bring to a boil. Skim off any scum, then add bay leaves, peppercorns and cloves. Cook over low heat for half an hour, then strain through a sieve and collect the stock in a saucepan.
Add saffron and the fish pieces to the stock and reheat. Cook over low heat for a few minutes until the fish is cooked. Check seasoning and correct if necessary.
To serve:
Ladle the Bouillabaisse into soup plates and serve with baguette and the Rouille.
Preparation time:
ca. 30 min
Cooking / Baking Time:
ca. 45 min
Grade of difficulty:
easy
Calories per portion:
n/a
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