Bouillabaisse
6
People
People
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
Recipe
To make the soup:
- 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.
Advantages of Castel’Pro®: The performance of Castel’Pro® quickly brings the soup to a boil and brings the heat down instantly. This is the secret to bouillabaisse.
19/06/2019 08:47:42