Bouillabaisse

Preparation time: 15 min
Cooking time: 60 min
Serves 6

 

 INGREDIENTS

• For the fish soup:

  • 2 lb of rockfish
  • 1 leek
  • 4 tomatoes
  • 1 onion
  • 1 head of fennel
  • 2 pinches saffron pistil
  • 1 pinch powdered hot pepper
  • 1 tbsp tomato concentrate
  • 1 tbsp olive oil

   

  Everything else:

  • 6 potatoes
  • 2 seabreams
  • 4 weevers
  • 3 red mullets
  • 1 lb 12 oz conger
  • 9 oz rouille sauce

 

METHOD

Empty and clean the fish. Coarsely chop the vegetables.

Heat the Castel’Pro® stockpot to 2/3 of the maximum power of your source of heat, and test the heat using the 'water drop' technique.

Pour oil and add vegetables. Brown them for 10 minutes. Add the rockfish and brown again for 10 minutes, then pour 8 1/3 cups of water.

Bring to a boil, lower the heat and cook for 20 minutes. Use the CRISTEL® food mill and filter.

Return the soup to the stockpot and cook the potatoes for 20 minutes, simmering.

Bring to a boil again and add the emptied, scaled fished to the soup, then cook on low heat. Cook for 8 to 10 minutes.

Serve bouillabaisse with toasted bread and rouille sauce.