United Tastes of GreenPan: Bouillabaisse
Bouillabaisse is a traditional Provencal fish stew originating from the port city of Marseilles. The name is said to be derived from the word 'bolhabaissa', a compound that consists of the two verbs bolhir (to boil) and abaisser (to reduce heat, to simmer). It refers to the method of preparation: the soup is first boiled, then simmered when the fish is added.
The dish is traditionally served with rouille, a sauce made of olive oil, garlic, saffron and cayenne pepper on grilled slices of bread.
Preparation takes time, so pour yourself a nice pastis and enjoy the journey!
Ingredients (serves 4)
- Dash of olive oil
- 2 onions, cut into rings
- 2 cloves of garlic, minced
- 1 bulb of fennel, coarsely chopped
- 1 leek, cut into rings
- 4 tomatoes, coarsely chopped
- 1 can (70 g/ 2.5 oz) tomato purée
- 1 tablespoon flour
- 100 ml / 3 ½ fl oz pastis (anis flavored liqueur)
- 2 liters / 3 ½ pints / 2.1 qt fish stock
- A few sprigs of fresh thyme
- 2 fresh bay leaves
- A few saffron threads
- 500 g / 17.6 oz firm white fish such as tub gurnard fillets, cod, redfish, whiting, anglerfish, etc. (choose 2 or 3 types)
- 8 king prawns
- Salt and pepper
- 2 cloves of garlic, crushed
- 3 egg yolks
- 300 ml / 10 fl oz / ½ pint extra virgin olive oil
- 100 ml / 3 ½ fl oz bouillabaisse stock
- 1 tablespoon vinegar
- Juice of 1 lemon
- Pinch of salt and cayenne pepper
- 1 tablespoon tomato purée
- A few saffron threads
Heat a dash of olive oil in a frypan. Sauté the onion and garlic until transparent. Add the fennel and braise for a few minutes, then add the leek and tomatoes. Stir the tomato purée in with the vegetables. Cook for a few more minutes, stirring frequently. Sprinkle the flour over the sautéed vegetables, stir briefly and flambé with a dash of pastis.
Please note: never flambé dishes under an extractor hood which is switched on!
Pour the fish stock into the pan. Add the thyme, bay leaves and saf-fron threads. Simmer for 45 minutes over a low heat. Cut the fish into bite-sized pieces.
Devein the king prawns by making an incision along the back and removing the intestinal tract. Add the fish and king prawns to the pan and poach for a few minutes. Season with salt and pepper. Serve the bouillabaisse with warm, crusty garlic bread and rouille. Garnish with fennel leaves.
'Rouille' sauce: Crush the garlic and stir in the egg yolks. Slowly add half the oil, stirring consistently. Add the bouillabaisse stock and tablespoon of vinegar. Now add the rest of the oil very slowly, still stirring consistently. Season with salt, lemon juice and cayenne pepper. Stir in the tomato purée and finish with the saffron.