Bouillabaisse

Ingredients for Bouillabaisse

• 12 to 16 (1/2-inch-thick) baguette slices

• 3 tablespoons extra-virgin olive oil

• 1 garlic clove, halved

• 1 (1- to 1 1/4 -lb) live lobster

• 2 large tomatoes, peeled and coarsely chopped

• 1 large onion, chopped

• 4 garlic cloves, chopped

• 120ml extra-virgin olive oil

• 450g boiling potatoes

• 80ml finely chopped fennel fronds (sometimes called anise)

• 1 Turkish or 1/2 California bay leaf

• 1/4 teaspoons crumbled saffron threads

• 1 1/2 tablespoons coarse sea salt

• 1/2 teaspoons black pepper

• 2150ml white fish stock (or store-bought)

• 1.4kg white fish fillets (such as monkfish, turbot, red snapper, striped bass, porgy, grouper, and/or cod), cut into 2-inch pieces

• 230g cockles or small hard-shelled clams, scrubbed

• 230g cultivated mussels, scrubbed and any beards removed

• 230g large prawns in shells

• Rouille

How to make Bouillabaisse

Put oven rack in middle position and preheat oven to 121°C.

Arrange bread slices in 1 layer in a shallow baking pan and brush both sides with oil. Bake until crisp, about 30 minutes. Rub 1 side of each toast with a cut side of garlic.

Plunge lobster headfirst into a 6- to 8-quart pot of boiling water, then cook, covered, 2 minutes from time lobster enters water. Transfer lobster with tongs to a colander and let stand until cool enough to handle. Discard hot water in pot. Put lobster in a shallow baking pan. Twist off claws with knuckles from body, then crack claws with a mallet or rolling pin and separate claws from knuckles. Halve body and tail lengthwise through shell with kitchen shears, then cut crosswise through shell into 2-inch pieces. Reserve lobster juices that accumulate in baking pan.

Cook tomatoes, onion, and garlic in oil in cleaned 6- to 8-quart pot over moderate heat, stirring occasionally, until onion is softened, 5 to 7 minutes. Meanwhile, peel potatoes and cut into 1/2-inch cubes. Stir potatoes into tomatoes with fennel fronds, bay leaf, saffron, sea salt, and pepper. Add stock and bring to a boil, then reduce heat and simmer, covered, until potatoes are almost tender, 8 to 10 minutes.

Add thicker pieces of fish and cockles to soup and simmer, covered, 2 minutes. Stir in mussels, prawns, lobster, including juices, and remaining fish and simmer, covered, until they are just cooked through and mussels open wide, about 5 minutes.

Stir 45ml broth from soup into rouille until blended.

Arrange 2 croutons in each of 6 to 8 deep soup bowls. Carefully transfer fish and shellfish from soup to croutons with a slotted spoon, then ladle some broth with vegetables over seafood.

Top each serving with 1 teaspoon rouille and serve remainder on the side.

Haftungsausschluss

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.