Bouillabaisse Soup De Poisson Recipes

BOUILLABAISSE

Steps:

• For the Rockfish Soup:
• Prepare the fish by cutting off the gills and external hairy bits and discarding. Keep the fish in salt water.
• Put the small rock fish (girolles, baby crabs, stone fish) into a large saucepan of cold water on high heat. Add the thyme, rosemary and bay leaves. Bring slowly to a boil, then simmer for 30 minutes.
• For the Soup:
• Heat 2 tablespoons of olive oil in a large heavy-bottomed saucepan. Cook the chopped onions until translucent. Pour in the tomatoes and cook for 5 minutes, then add the sliced potatoes. Place the pieces of John Dory and the monkfish on top.
• Strain the rock fish soup through a strainer on top of the fish and boil for 5 minutes.
• Place the rascasse, scorpion fish, and red mullet on top. Add a pinch of saffron and watch soup turn a rich yellow color. Finally add the lobster halves and cook for a maximum of 5 minutes.
• Serve the big fish on a serving plate and the soup in a casserole. Serve the pieces of fish on the plate with potato slices and the Croutons with Rouille and pour the soup over the top. Eat immediately.

BOUILLABAISSE

Steps:

• Heat the olive oil in a large saucepan, and add the onions, leeks, chopped tomatoes, and garlic. Cook and stir over a low heat for a few minutes until all vegetables are soft.
• Stir in the fennel, thyme, bay leaf, and orange zest. Add shellfish and boiling water; stir to combine. Season to taste with salt and black pepper. Turn up the heat to high, and boil for about 3 minutes to allow the oil and water to combine.
• Add fish, and reduce the heat to medium. Continue cooking for 12 to 15 minutes, or until fish is cooked. The fish should be opaque and tender, but still firm. Fish should not be falling apart.
• Taste the bouillabaisse and adjust the seasoning. Stir in saffron, and then pour soup into a warmed tureen or soup dishes. Serve immediately.

BOUILLABAISSE

Steps:

• To make the croutons heat oven to 200C/180C fan/gas 6. Lay the slices of bread on a flat baking tray in a single layer, drizzle with olive oil and bake for 15 mins until golden and crisp. Set aside - can be made a day ahead and kept in an airtight container.
• Use a layer of the green part of the leek to wrap around and make a herb bundle with the thyme, bay, parsley stalks, orange peel and chilli. Tie everything together with kitchen string and set aside.
• Heat the oil in a very large casserole dish or stock pot and throw in the onion, sliced leek and fennel and cook for about 10 mins until softened. Stir through the garlic and cook for 2 mins more, then add the herb bundle, tomato purée, star anise, Pernod if using, chopped tomatoes and saffron. Simmer and stir for a minute or two then pour over the fish stock. Season with salt and pepper, bring to a simmer, then add the piece of potato. Bubble everything gently for 30 mins until you have a thin tomatoey soup. When that piece of potato is on the brink of collapse, fish it out and set aside to make the rouille.
• While the broth is simmering make the rouille by crushing the garlic, chilli and saffron with a pinch of salt in a mortar with a pestle. Mash in the cooked potato to make a sticky paste then whisk in the egg yolk and, very gradually, the olive oil until you make a mayonnaise-like sauce. Stir in the lemon juice and set aside.
• Once the chunky tomato broth has cooked you have two options: for a rustic bouillabaisse, simply poach your fish in it along with the mussels, if you're using (just until they open) and serve. For a refined version, remove the herb bundle and star anise. Using a handheld or table-top blender, blitz the soup until smooth. Pass the soup through a sieve into a large, clean pan and bring to a gentle simmer. Starting with the densest fish, add the chunks to the broth and cook for 1 min before adding the next type. With the fish we used, the order was: monkfish, John Dory, grey mullet, snapper. When all the fish is in, scatter over the mussels, if using, and simmer everything for about 5 mins until just cooked and the mussels have opened.
• Use a slotted spoon to carefully scoop the fish and mussels out onto a warmed serving platter, moisten with just a little broth and scatter over the chopped parsley. Bring everything to the table. Some people eat it as two courses, serving the broth with croutons and rouille first, then the fish spooned into the same bowl. Others simply serve it as a fish stew. Whichever way you choose the rouille is there to be stirred into the broth to thicken and give it a kick.

BOUILLABAISSE (SOUP DE POISSON)

Steps:

• The broth: Start with the shells from the shrimp and whatever bones, heads, fins and skin you can come by. A yellowtail collar is a fine contribution, too, although the fillet of this fish is not the best suited to this soup. Wash everything in copious running water, then cover with two quarts of water and add: 1 teaspoon of fennel seed 3 bay leaves several grinds of black pepper ten sprigs of parsley, not chopped 1 teaspoon salt and boil it all together gently for 30 minutes. Strain this broth and discard everything but the broth. Then prepare the vegetable body of the soup: 2 or 3 large onions, chopped in bite-sized pieces 10 cloves of garlic, crushed 2/3 cup of olive oil 1 teaspoon fennel seed, or a small bulb of fennel, chopped � cup parsley, chopped fine 1 teaspoon salt Fry all of this together over medium heat in a large pot until the onions are well wilted and the garlic is cooked a bit. Then add: 1 large can crushed tomatoes 2 teaspoons thyme 3 strips of peel from an orange, about �" X 3", orange part only, no white flesh 3 bay leaves 2 teaspoons ground black pepper 1 teaspoon saffron 2 teaspoons harissa sauce and simmer about 20 minutes. Then add the fish broth prepared earlier, and one pound of inexpensive fish fillets�frozen cod is fine. and cook until the fish is done. Then remove the bay leaves and orange peel (but save them), puree the soup in batches (blender gives the best result) and return the soup and the bay leaves and orange peel to the pot to simmer another 30 to 45 minutes. The pureed soup will be a light orange color, but it will develop into a fine colorado red as it simmers, and the flavor will develop also. After 30 minutes or so, taste the soup and correct the seasoning for salt, pepper, and harissa. To this point you can prepare the soup ahead. Freeze it if you are not going to use it within 24 hours.