Discover an amazing recipe of the Bouillabaisse by Chef François Mermilliod. In his restaurant Bar A Thym, located 18 Gemmill Ln, Singapore 069255, there are many choices among the most famous French specialities, such as Duck Rillettes, Pâté en croûte, foie gras, Onion soup, Cassoulet, and the traditional Bouillabaisse.
Bouillabaisse is a speciality comes from Marseille (south of France). It was considered as a poor man dish. The fisherman were coming back from sea at the port of Marseille and after having selling all the nice fishes (Daurade, loup…) and in order not to waste all the small fishes caught, they bring them home to cook a stew for the family.
After the years, they added some more expensive ingredients like saffron, lobster, walnut St-Jacques, mussels…
As this live session also presented the Baba au Rum recipe, please find the timings about the Bouillabaisse:
- Part 1 : 5:05 to 19:48
- Part 2 : 39:53 to 44:10
Bouillabaisse
Ingredients
- 2 kg mix rock fishes
- 1 bulb fennel
- 1 pc leek
- 1 pc celery
- 1 onion
- 1 handful garlic
- 1 red long chili
- ½ bunch thyme
- ½ bunch basil
- 3 TBS tomato paste
- 1 TBS saffron
- 100 ml Pastis
- 200 ml water
- Sea salt
- Pepper
- Olive oil
Equipment
- 1 big pot
- 1 hand blender
- 1 sieve
- 1 ladle
Instructions
- cut he fishes into chunks and start roasting them in a large pot with olive oil
- cut all the vegetables into small pieces
- when the fishes are all falling apart, add the veggies, saffron and herbs and roast for 5 mins
- add the tomato paste and flambéed with the pastis
- add the white wine and cover with water, season and simmer for 3 hours
- blend with a hand blender and pass the soup through a sieve, press hard as to not to waste anything
- reduce the soup and rectify seasoning
Notes
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