Clem's Bouillabaisse
 

This dish is one of the French classic culinary offerings. It originates from Provençe (South Eastern France), specifically the port city of Marseille.  It is a fish stew soup with North African influence (Algeria was a French colony 1830  -1848; and part of France 1848 - 1962). The fish used originally was the catch which was unsold (typically bony, small fish) by fishermen who made them into a meals. Today, it is made with more expensive seafood (fillets and shellfish). The soup is differentiated from other stews by the use of Provençal herbs and spices. It is typically served with toasted bread topped with rouille (mayonnaise infused with garlic, saffron and cayenne pepper). Traditionally, the soup broth is served first with bread after which the fish is served separately.

Today, there are many different bouillabaisse (say BOO-YA-BASE) recipes but I made mine using the following after some research into what constitutes a typical bouillabaisse:

 


Clem's Bouillabaisse

 

 

INGREDIENTS

The fish stock

  • 1 leek
     

  • 1 fennel bulb
     

  • 3 stalks celery
     

  • 3 medium-sized carrots
     

  • 1 canned peeled tomatoes and 1 - 2 tablespoons of tomato paste
     

  • 1 large onion
     

  • 4 - 5 cloves garlic
     

  • A Large pinch of saffron
    You may use a small quantity of turmeric as a substitute to give a golden hue to the broth.
     

  • 1 tablespoon cumin seeds
     

  • 1 tablespoon fennel seeds
     

  • 1 orange
     

  • 1 cup of white wine (optional)
    I used red wine as that was what I had handy
     

  • Some large fish heads or large fish bones
     

The seafood items
(Quantities and specifics of your choice)

I used:

  • White fleshed fish fillet (Ling)
     

  • Squid
     

  • Mussels
     

  • Prawns
     

  • Scallops
     

  • White Clams

     


METHOD

Making the fish stock

  • Fry the onion in butter (add some cooking oil to prevent burning) til slightly browned.
     

  • Add all the vegetables to fry for some 10 minutes.
     

  • Add 1 - 2 litres of hot water to make the a broth out of the fry.
     

  • Add the zest and juice from one orange.
     

  • Add the saffron.
     

  • Simmer for some 15 minutes.
     

  • Add the fish heads or bones.
     

  • Simmer for some 20 minutes.
     

  • Remove the fish bones.
     

  • Blend the remaining vegetables in fish broth.
     

  • Pass the blended broth through a coarse sieve.
     

  • Retain the broth which passed through the sieve and discard the other materials.
     

  • Check the broth for viscosity. If the broth is not thick enough, make up a cornflour (starch) slurry and add this to the broth while stirring. Do this to achieve the thickness in the broth which you desire.
     

  • Taste and adjust the broth with salt and pepper.
    You may choose to add stock powder as well at this time.
     

Cooking the seafood

  • Keeping in mind the different cooking times needed, boil up the broth and add each item of seafood in turn to quickly and gently cook all the seafood (do not over cook them).
     

  • Remove the seafood from the broth and set aside until plating the dish.
     

Plating the dish

  • Toast/grill slices of French loaf or baguette.
     

  • Spread rouille or garlic aioli on top of each slice.
    Add these slices to each soup bowl before serving.
     

  • Place pieces of the seafood in a serving dish.
     

  • Ladle the fish broth into a separate soup bowl.
     

  • NOTE: You may choose to serve both the seafood and broth together in one bowl.
     

  • Serve while hot.

 

Enjoy!

 

12 July 2024

www.clemkuek.com
 

 

Created by Clem Kuek