Bouillabaisse

STEP BY STEP

Let's make something delicious.

1. 01

   For the soup, scale and gut the fish if necessary. Cut off the heads, tails and fins. Cut large fish into serving pieces.

2. 02

   Peel the onion and potatoes. Finely chop the onion and thinly slice the potatoes using a mandoline. Briefly blanch the tomatoes, refresh in cold water, peel and quarter. Remove the stalk bases and seeds, then finely dice the flesh.

3. 03

   Heat the oil in a large saucepan and fry the onion until translucent. Add the potatoes and fry briefly. Add the tomatoes, parsley, bay leaves, salt, pepper and saffron. Peel the garlic and crush it into the pan. Reduce the heat and simmer for 10 minutes.

4. 04

   Meanwhile, bring 1 litre of water to the boil. Lay the fish on top of the vegetables and simmer briefly, then pour in the boiling water. Increase the heat again and simmer the soup for 15–20 minutes.

5. 05

   For the rouille, peel the garlic clove. Put the egg yolks, garlic, saffron, salt, pepper and cayenne pepper in a measuring jug. Gradually add the olive oil while blending with a hand blender until the rouille is creamy.

6. 06

   Toast the baguette slices in a dry frying pan. Place in a preheated soup tureen.

7. 07

   Carefully lift the fish out of the broth with a slotted spoon and arrange on a platter. Arrange the vegetables around the fish. Pour the fish broth over the bread slices in the tureen.

8. 08

   Carefully lift the fish out of the broth with a slotted spoon and arrange on a platter. Arrange the vegetables around the fish. Pour the fish broth over the bread slices in the tureen.

9. 09

   Ask your fishmonger which Mediterranean fish are available. Alternatively, choose fish such as tuna, gilthead bream, sea bream, sardines or mackerel.