Bouillabaisse
For 4 people
Preparation time : 50 min
Rest period : 1h
Cooking time : 1h15
Ingredients
- 1 fennel bulb
- 1 large onion
- 2 cloves of garlic
- 2 ripe tomatoes
- 20 g tomato paste
- 3 sprigs basil
- 2 bird’s eye chillies
- 1 sachet of spigol®
- A few saffron pistils
- Whole black pepper / Salt
- Olive oil
- 4 red mullets
- 500 g monkfish
Preparation
- Remove fillets and bones from flat fish and cut into regular portions (keep in a cool place). Keep the heads and bones and do not gut the fish if you are sure they are fresh.
- Thinly slice 1 onion and the fennel and fry in a pan with a drizzle of oil. Add the pepper and 1 clove of garlic.
- Cook over a low heat for 4 to 5 minutes, then add the diced tomatoes and concentrate and leave to stew for around 5 minutes, covered.
- Add the bones and heads of the fish, cook over a higher heat for 2 to 3 minutes, then top up with cold water. Season with salt, spices and basil.
- Cook over a low heat for 45 minutes to 1 hour, then leave to stand. Blend the entire preparation (in batches) in a blender.
- Strain through a fine sieve, pressing out the filling with a small ladle.
- Cut the carrots into sticks and the courgettes into quarters and cook these vegetables separately in boiling salted water, then cool immediately in an ice water bath.
- Cut the potatoes into slices (or cubes) and cook in a frying pan, first with a knob of butter, then with the fish soup. Season with salt.
- Prepare a rouille or ailloli to accompany the fish soup.
- Cook the fish.
- Poach the monkfish pieces in the potato stock, bring to the boil and cook for 2 to 3 minutes (add more stock if necessary).
- Fry the fish fillets in olive oil (or cook them a la plancha) – cook them on one side – and finish them in the oven at 160° for a few minutes before serving.
- Reheat the vegetables if necessary.
- Then arrange the vegetables and a piece of each fish on warm plates.
- Pour the bouillabaisse halfway up the pan.
Serve with rouille croutons.
You can also serve the plates to your guests and add the stock in front of them
in a carafe or by placing the tureen on the table.