Bouillabaisse, Truly South of France
This bouillabaisse brings everything it needs, but nothing that distracts. Fresh fish, a clear broth and a spice blend that gives it structure: garlic, tomato, fennel, lemon peel, parsley, thyme, tarragon, star anise and a hint of green jalapeño. The saffron belongs in it as a matter of course, for aroma, colour and character. For 4 people:
Ingredients
600 g
mixed fish (e.g. sea bream, monkfish, red mullet), cut into large pieces
200 g
mussels (clams or blue mussels)
2
shallots
2
garlic cloves
2
ripe tomatoes
1 tbsp
tomato purée
150 ml
dry white wine
700 ml
fish stock
4 tsp
Bouillabaisse Spice Blend
1
gram of saffron
olive oil
baguette to serve
Method
01
Chop the shallots and garlic finely, skin the tomatoes and dice them.
02
Sweat them in olive oil, add the tomato purée and roast it lightly.
03
Deglaze with the white wine and reduce briefly. Then stir in the tomatoes, fish stock, Bouillabaisse Spice Blend and saffron.
04
Simmer gently for 15 minutes. Then add the pieces of fish (and the mussels) and let them steep for about 5 to 7 minutes. Do not let it boil.
05
Season and serve immediately with the baguette.
Serve rouille alongside if you like, or rub garlic onto the toasted bread. The south of France, pure and simple.
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