Bouillabaisse

By Craig Wong
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bouillabaisse
SERVES
4

Ingredients

STOCK

  • 1/4 cup (120 ml) extra-virgin olive oil
  • 1 medium onion, chopped
  • 1 clove garlic, chopped
  • 2 large leeks, whites only, chopped
  • 3 celery ribs, chopped
  • Fish bones and heads
  • 2-3 quarts (litres) cold water

BROTH

  • 1/4 cup (120 ml) extra-virgin olive oil
  • 1 medium onion, chopped
  • 2 cloves garlic, chopped
  • 2 medium fennel bulbs, cored and sliced
  • 6 plum tomatoes, peeled and crushed
  • 1/2 cup (120 ml) tomato paste
  • 4 sprigs fresh parsley with stems
  • 4 sprigs thyme
  • 1 bay leaf
  • 2 large pinches saffron threads
  • Stock
  • Salt and pepper

ROUILLE

  • 2 medium cloves garlic
  • 1/4 cup (60 ml) crumbled stale bread or panko breadcrumbs
  • 1 large egg yolk
  • 2 tablespoons (30 ml) clam juice
  • 1 teaspoon (5 ml) paprika
  • 1 teaspoon (5 ml) cayenne
  • Salt
  • 1/2 cup (120 ml) extra-virgin olive oil

TO FINISH

  • Broth
  • Fish fillets
  • 2 pounds (907 g) mussels and/or crabs (optional)
  • 12 pieces head on shrimp
  • Baguette toasts
  • Rouille

Directions

STOCK

  1. In a large pot, heat half of the olive oil over medium heat until shimmering.
  2. Add onion, garlic, leeks, and celery and cook, stirring, for about two minutes, until the vegetables are soft but not brown.
  3. Layer in fish bones and heads, stirring to mix.
  4. Top up the pot with cold water and bring to a boil, cook for 20 minutes.
  5. Strain finished stock through a sieve and reserve for broth.

BROTH

  1. Heat olive oil in soup pot over medium-high heat.
  2. Add onion, fennel, and garlic, cook for one to two minutes, until golden in color.
  3. Add tomatoes and cook for three to four minutes, until starting to caramelize, add tomato paste cook five minutes.
  4. Add stock and bring to simmer to create the broth.
  5. Using butcher’s twine; tie the parsley, thyme, and bay leaf together to create a bouquet garni, add to broth.
  6. Add saffron and simmer for 15-20 minutes.  Season with salt and pepper.

ROUILLE

  1. Using a blender, blend garlic, bread, and egg yolk to a paste.
  2. Work in clam juice, paprika, cayenne, and salt.
  3. While the blender is running at its lowest speed, drizzle in the olive oil to make a mayonnaise.

TO FINISH

  1. Add the fish and shellfish to broth in turn, according to cooking times.
  2. When the fish is cooked, transfer the soup to bowls and serve with baguette toasts smeared with the rouille.

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