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Bouillabaisse

Total Time: 3 hours
Servings: 4 people
Print Recipe

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

Use fish filets, boiled potatoes and seafood to cook in the soup