Bouillabaisse

Bouillabaisse is a classic French fish soup that originates from Marseille in Provence. With fish, seafood and vegetables it's a festive and beautiful dish to serve for your guests.

Serve the Bouillabaisse in a beautiful tureen with rouille, which is a tasty mayonnaise-like sauce. The rouille can be made the day before so it gets extra taste.

INGREDIENTS

For 4-6 pers

- 500 g. langoustines (or approx. 1 large langoustine per. person)

- 600 g. fish, e.g. cod, turbot, mullet, gurnard

- 1 kg. mussels

- 2 liter fish stock (Buy a good fish stock at the fishmonger, or make a homemade stock from fish bones, fish heads and shellfish shells)

- 1 can (140 g.) tomato paste

- 2 dl. Pastis

- 2 dl. white wine

- 2 cloves garlic

- 3 shallots

- 1 fennel

- 2 leeks

- 3 tomatoes

- 4 large potatoes

- 1 g. safran

- 1 organic orange

- Olive oil

- Lemon

Rouille:

- 1 pinch cayenne pepper or pimento d´Espelette

- 1 red pepper

- 5-6 garlic cloves

- 1 large potato

- 1 egg yolk

- 1 g saffron

- 1 tbsp. red wine vinegar

- 1 dl. neutral oil (e.i. rapeseed)

- 0.5 dl. olive oil

- Salt

HOW YOU MAKE IT

Preparation: 40 min

cooking: 30 min

Prepare the vegetables and cut them into small pieces. Peel the potatoes and cut them into quarters.

Prepare the fish and shellfish. Clean the mussels, rinse them in cold water, discard those that do not close when you tap them lightly.

Cut the fish into smaller pieces, put the seafood and fish in the refrigerator..

Heat olive oil in a thick-bottomed pan. Sauté the vegetables (minus tomatoes and potatoes) for 8-10 min. at medium heat until they become clear without taking on too much color.

Pour the pastis into the pan and flambé (watch your eyebrows and hair)

Add white wine, fish, tomatoes and tomato paste, zest and orange juice from 1 orange, and bring the soup to boil. Add potatoes to the soup and let it continue to simmer.

Let the soup simmer for approx. 25 min. Add a little saffron to the soup and season with salt, pepper and lemon.

Add the mussels and turn them around in the soup. Then add the langoustines and the fish. Let it gently poach in the soup for approx. 5 min. The mussels must be open and the fish fine and white.

Serve the bouillabaisse in a soup terrine with some good bread and rouille.

Rouille:

Turn the oven to 180 ° C. Bake the pepper, potato and garlic for approx. 40 min..

Let it cool off. When the baked ingredients are cold enough to handle, then peel the skin off the pepper, potato and garlic.

Put the ingredients except oil in a bowl with high edges. Blend the content with a hand blender until it has a nice thick consistency.

Add the oil slowly, whisking continuously, until it gets the consistency of mayonnaise. Season with salt and lemon juice.