Bouillabaise
Bouillabaise originated in the southern French port city of Marseilles as a simple Mediterranean fisherman’s soup. Today, it features a variety of fish cooked in a rich tomato-based broth, seasoned with herbs and embellished with a mayonnaise-like thickener called a rouille. I first made this dish in 2012 when I was a student at the Paris Cordon Bleu school, however I hadn’t made it since. Being located close to the Mediterranean, Bouillabaise uses flavors like saffron and sometimes dried chillies, and as a culinary student, I remember being elated that we were FINALLY able to add some spicy flavors to our French recipes!
Bouillabaise typically uses Mediterranean scorpion fish (rascasse) and conger eel, however unless you live in France, you probably won’t have access to these. Julia Child recommends combining firm fish, like sea bass and trout, with soft flesh fish, like cod. Pictured below are the fish that I used for my Bouillabaise: red snapper and cod (at top), trout and sea bass, mussels and small clams.
Important: whether or not you buy your fish already cleaned and filleted, it’s important to retain some fish bones and trimmings to add to your soup broth later on. If that’s not possible, you could add some store-bought fish stock to your broth.
The Soup: the most important part
The foundation for a delicious Bouillabaise is the soup. The components are chopped tomatoes, fennel, onion, garlic, leek, tomato paste, thyme, bay leaf, and garlic (and don’t forget the fish bones)! Don’t rush-take your time here to simmer these ingredients together to make a delicious tomato-based broth.
The process: Coarsely chop the veggies, cook on the stovetop with olive oil until soft, then add water, fish bones, and seasonings to pan. Simmer for at least 30 minutes or longer to develop those wonderful flavors. Then strain the liquid into a pot.
The Finishing Touches
After the soup is strained, the fish are finally added to the broth along with some chopped potatoes. The final step is to add several tablespoons of rouille, or thickening agent. This is a combination of baked potato, egg yolk, tomato paste, smashed garlic, and olive oil. And thanks to Julia Child’s suggestion, I was able to add a few drops of Tobasco sauce to this mixture!
Serve your Bouillabaise in individual serving bowls along with several slices of crusty bread or baguette!
In advance, wrap a potato in foil, and bake at 350 F until fully cooked. To prepare the fish for cooking, have them cleaned and scaled. Save some of the fish bones and heads for the fish soup base. If fish bones and trimmings are not available, you could substitute using some store-bought fish stock, bottled clam juice, or leave out entirely. To prepare the fish soup base: Coarsely chop the tomatoes, onion, garlic cloves, fennel, and leek. Place some olive oil in a large fry pan or Dutch oven and over medium heat, cook the chopped onion, garlic cloves, fennel, and leek until soft and translucent (2-3 minutes). Add the chopped (or canned) tomatoes, thyme, bay leaf, and chili powder (if using). Add the fish bones/trimmings and enough water to completely cover the ingredients (at least 3 cups water). Let simmer for at least 30 minutes or longer to allow all the ingredients to infuse. Add a little more water if the liquid starts to evaporate. While the soup is cooking, prepare the Rouille (thickening agent). Mash 1/2 of the baked potato until smooth and set aside. Finely dice and mash the garlic cloves until a paste forms. In a small bowl, combine the garlic paste, egg yolk, tobasco sauce, and tomato paste and gradually whisk in the olive oil. Mix in the mashed potato and stir to combine. Set aside. When the soup is ready, strain so just the liquid remains. Place your pan back onto the stovetop- now add the saffron and salt and adjust seasoning as required. Peel the 1/2 potato and chop into 1/2-inch pieces- add to the soup pan and cook for 4-5 minutes until they start to to soften. Add the fish, cover and let cook until flesh is soft but not 'mushy.' Add the mussels and clams toward the last and let cook until the shells open. At this point, the potatoes should also be cooked through. To add the Rouille (thickener), first mix a little of the hot soup mixture into the Rouille to moisten it. Then gradually stir in several tablespoons into the soup until it starts to thicken- soup should still be a bit runny. Taste and adjust seasoning as required. Add soup to individual bowls and dust with finely chopped parsley.French Bouillabaise
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