Ingredients
Bouillabaise:
- 350 g mussels
- 6 raw unpeeled shrimp
- 1 onion
- 2 carrots
- 200 g root celery
- 2 ts fennel seeds
- 1 package saffron (approx. 0.2 g each)
- 1 ts black peppercorns
- 2 bay leaves
- 2 organic orange peel julienned
- 2 twigs thyme
- 1 L water
- 500 g leek
- 1/2 bunch flat leaf parsley
- 1 kg mixed filets of fish (e.g. red mullet, gilthead seabream, sea bass, salmon)
- salt, pepper
- 500 g tomatoes
- 6 scallops
- 2 tbs dry vermouth
Garlic sauce (rouille):
- 2 cloves of garlic
- 2 whole red chili peppers
- 1 egg
- 80 ml olive oil
- 1 slice bread for toasting
Preparation
Bouillabaisse:
1. Clean the mussels and discard any that have already opened. Loosen the shrimp from their shells up to their tails, then set the shells aside. Slice the shrimp open along their backs and discard the black digestive tube.
2. Rinse the shells. Peel and dice the onion, carrots and celery. Add these to a pot along with the shrimp shells, spices, orange zest, thyme and water.
3. Heat the pot at highest level up to the vegetable window, switch to a low level and cook for approx. 20 minutes in the vegetable area.
4. Peel and slice the leek. Remove the parsley leaves from the stems and chop them. Cut the fish filets into bite-sized pieces, then salt them lightly. Clean the tomatoes and cut them into eighths.
5. Pour the shrimp stock through a sieve, return the liquid to the pot and bring to a boil. Add the mussels to the stock, turn down the heat to medium and leave to rest for approx. 6 minutes.
6. Sort out any mussels that are still closed. Add the fish, shrimp, scallops, tomatoes and leek, replace the lid and simmer for 5 minutes. Add the parsley and season to taste with salt, pepper and vermouth.
Rouille:
7. Peel the garlic. Clean, de-seed and mince the chili peppers.
8. Using a blender, puree the garlic and chili with an egg and olive oil until smooth. Break the toast into crumbs and stir these in, then season to taste with salt.
9. Add garlic sauce, drizzle with additional fish stock as desired and serve.
Tip
- Bouillabaisse is traditionally served with toasted slices of baguette.
This recipe has been tested and approved by AMC.
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