Among the great number of variants of this legendary Marseille dishes there are, next to which our Tsarskaya will seem meager soup. Bouillabaisse is often called “fish soup”. But the classic Bouillabaisse – a complicated dish, which should be in harmony with all its components. And fish broth, and the dish traditionally used a few species of fish. For example, gurnard, monkfish, sea ruff (skorpena), red mullet, steamed. Or another option is fish with white and delicate meats: Dorado, sea bass, turbot, cod. The fish should be exclusively marine. It is best to buy chilled.Other important ingredients of Bouillabaisse – French toast with grated cheese (e.g. Emmental or gruyère) and sauce.
INGREDIENTS
- absinthe (Pernod) – 2 tbsp
- a stalk of leeks – 1 PC.
- buds cloves – 3 PCs.
- scallops – 8 pieces
- solid tomatoes – 4 PCs.
- tail of monkfish – 1 PC.
- big onion – 2 bulbs
- celery (root) – half small
- dry white wine – 1 liter
- petiolar celery – 5-6 pieces
- Bay leaves – 3 PCs.
- olive oil
- carrot – 1 PC.
- lemon juice – half lemon
- haddock – 1 PC.
- fennel – 2 heads
- boiled shrimp – 8 PCs.
- fennel seeds – a pinch
- Blanca – 1 PC.
For croutons
- baguette – 1 PC.
- butter
- garlic – 2 cloves
For the sauce “Rui”
- yolk of egg – 1 PC.
- lemon juice and lemon peel chopped – 1 tsp.
- saffron – 3 stamens
- dry white wine – 1 tbsp
- black pepper – 4 pea
- Dijon mustard – 1 tsp.
- olive oil – 300 ml
- salt
- Cayenne pepper – a pinch
- garlic – 1 small clove
STEP-BY-STEP RECIPE
Step 1
From monkfish to remove the skin, cut out the backbone and tail (leave them for the broth), clean fillet from the film, holding the film with a paper towel. Haddock and bream to clean, cut into fillets. Peel shrimps. Fish head to remove the gills and eyes. All heads, bones, shells also saved for broth.
Step 2
Pour into the pan 2 liters of water, bring to the boil, put the peeled and coarsely chopped onion, carrot, green part of the leek, both celery and half of one head of fennel. Cook for 30 minutes over medium heat. Add wine and cloves, again bring to a boil.
Step 3
Tomatoes cut in half (or into quarters, if large), add to the boiling broth along with the black peppercorns, crushed with the flat side of a knife, with fennel seeds and Bay leaf. After boil, continue to cook over medium heat for 5-7 minutes.
Step 4
Dipped in a broth of fish and shrimp heads, bones and shells. Bring to a boil, reduce the heat almost to low and cook for another 30 minutes, loosely covering the pan with a lid. The resulting broth foam need to regularly remove with a slotted spoon or strainer.
Step 5
Ready broth while it is hot, strain through a very fine sieve (or a colander lined with a towel or several layers of cheesecloth) into a clean saucepan. Keep my broth to throw away. Broth salt, add the saffron. Keep warm.
Step 6
The remaining half a head of fennel to clear of coarse or damaged outer leaves. Slice it into thin petals. The white part of the leeks cut into thin circles. Then thoroughly rinse the chopped vegetables from the earth and sand, completely dry.
Step 7
In a large pot with a thick bottom pour 3 tbsp olive oil, add the prepared fennel and sauté 3 minutes on low fire, stirring all the time. Then add the prepared leeks, cook for 1 min. Pour in the warm broth, bring to a boil and cook for 15 min., not allowing to boil rapidly.
Step 8
All the prepared fish fillets cut into pieces with sides of about 3 cm Larger shrimp can be cut in half lengthwise. Add to boiling broth of Pernod and lemon juice, fish and shrimp, cook 3 minutes, Add scallops, bring to a boil, remove the pan from the heat. Close the lid.
Step 9
Baguette cut into pieces with a thickness of about 0.5 cm; grease one side with butter. Bake at 180 °C until Golden brown, 10-12 minutes. Remove from oven, cool slightly and lightly RUB the toasts with a halved garlic clove on one side.
Step 10
The saffron soak in the wine in a small bowl. In a large bowl, whisk the egg yolks with the mustard. A very thin stream slowly pour in the olive oil, not pre – crada to beat. Add to the resulting emulsion pounded in a mortar the garlic with salt, add Cayenne pepper, pour the wine with the saffron and lemon juice. Mix well.
Step 11
Before serving, warm deep plates or bowls. With a slotted spoon to arrange portions on plates fish with seafood and immediately file. Already on the table to pour over the fish and seafood hot broth. Separately serve croutons with sauce “Rui”.
