Traditional Marseille Bouillabaisse
Ingredients
- 600 gLophius budegassa (in large chunks)
- 600 gTrachyscorpia cristula echinata (Köhler 1869) (whole gutted)
- 500 gJohn Dory (in thick fillets)
- 400 gGurnard (whole)
- 2 pcOnion (sliced)
- 1 pcFennel (finely sliced)
- 1 pcLeek (white part only, sliced)
- 6 pcGarlic (cloves crushed)
- 4 pcRound tomato (peeled and crushed)
- 150 mlExtra virgin olive oil
- 2 pinchSaffron
- 50 mlPastis
- 2 pcThyme (sprigs)
- 2 pcBay leaf (leaves)
- 1 pcEgg (yolk only)
- 1 pinchHot pepper d'Espelette
- 200 gCountry bread (toasted slices)
- 1 kgRockfish (gutted and rinsed)
Method
A powerful amber broth infused with saffron and fennel. The fish remains firm and pearly, ready to be topped with a creamy rouille on toasted bread.
- 1
In a large pot, sweat the sliced onion, leek, and fennel with olive oil. The vegetables should become translucent without browning.
- 2
Add the crushed garlic, crushed tomatoes, and rockfish. Deglaze with pastis to release the juices. Add thyme, bay leaf, and saffron. Pour in 2 liters of water.
- 3
Bring to a boil and let reduce over high heat for 20 minutes. Strain the broth through a fine-mesh sieve, pressing firmly to extract all the flavors from the rockfish. The liquid should be concentrated and full-bodied.
- 4
First, submerge the monkfish and scorpion fish in the simmering broth. After 5 minutes, add the John Dory and gurnard. The flesh is cooked when it flakes away from the bone.
- 5
Pound the garlic with Espelette pepper and an egg yolk. Gradually whisk in the olive oil in a thin stream like a mayonnaise until the sauce coats the spoon.
Frequently asked questions
How do you get this dish right?
- Never let the noble fish boil; the broth should only simmer to keep the flesh intact.
- Rub the toasted bread with a fresh garlic clove before applying the rouille.
How long does this dish keep?
The broth keeps for 48 hours in the fridge. The fish should be eaten immediately.
