Bouillabaisse
This seafood stew hails from the port city of Marseille and is truly the south of France in a bowl. The name originates from Occitan—a Provençal dialect—and means to boil…
Instructions
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1
In a large pot, sweat the fish pieces, tomatoes, onion, leek and garlic in the oil. Add the tomato paste and stir to coat the fish and vegetables. Cook for 10 minutes. Add the water, salt and bouquet garni. Season with pepper. Bring to a boil, then simmer for 10 minutes.
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2
Remove the large fish bones. In a blender, or using a hand blender, purée the stock until smooth. Over another pot or large bowl, strain the mixture through a fine-mesh sieve, pressing with a ladle to extract the most liquid possible.
This seafood stew hails from the port city of Marseille and is truly the south of France in a bowl. The name originates from Occitan—a Provençal dialect—and means to boil and then simmer. The base is made from a purée of tiny rockfish the fishermen can’t sell, and then at least three kinds of whole fish are added: red rascasse, sea robin and conger (our version uses more common fish, but you can use any combination available). Although the fish are cooked whole in the soup’s broth, they’re removed, filleted and then added to each individual bowl. No bouillabaisse is complete without rouille, a garlicky, saffron- (and sometimes tomato-) based mayonnaise spread on crusty baguette for dipping.
