Marseille bouillabaisse, red scorpionfish and rockfish, rouille and croutons

Ingredients

• 400 g Red scorpionfish (gutted and scaled)
• 300 g Gurnard (gutted and scaled)
• 300 g Conger eel (pieces)
• 200 g John Dory (fillets)
• 2 pieces Onions
• 2 pieces Leeks
• 1 piece Fennel bulb
• 4 pieces Fresh tomatoes
• 6 cloves Garlic
• 500 g Potatoes (Charlotte type)
• 1 g Saffron (threads)
• 100 ml Extra virgin olive oil
• 200 ml Dry white wine (such as Muscadet or Cassis)
• 2 tbsp Pastis (optional)
• 1 piece Bouquet garni (thyme, bay leaf, dried fennel)
• 1/2 tsp Cayenne pepper (for the rouille)
• 3 pieces Egg yolks (for the rouille)
• 300 g Country bread (for the croutons)
• 300 g Rouille (homemade preparation)
• 300 g Bread croutons rubbed with garlic
• to taste Fine salt
• to taste Ground black pepper
• 2 l Water

Method

1. Prepare the fish: gut, scale and rinse the fish. Cut the large fish (conger eel, gurnard) into 6-8 cm pieces. Reserve the heads and bones for the broth. Chill the pieces of fish.
2. Prepare the vegetables: peel the onions, leeks and fennel. Cut the onions into thin slices, the leeks into 2 cm pieces, and slice the fennel. Peel the tomatoes: score them with a cross, blanch for 30 seconds in boiling water, refresh in ice water, peel and roughly chop. Peel the potatoes and cut them into 1 cm thick rounds.
3. In a large pot (4-5 liters), heat 50 ml of olive oil over medium heat. Add the onions, leeks and fennel. Sweat for 5 minutes, stirring until the vegetables become translucent without browning. Add the chopped tomatoes, crushed garlic (3 cloves), bouquet garni, saffron, and a pinch of salt and pepper. Pour in the white wine and pastis. Let reduce for 2 minutes over high heat.
4. Add the fish heads and bones to the pot. Cover with 2 liters of cold water. Bring to a boil over high heat, skimming off the foam that rises to the surface with a slotted spoon. Reduce the heat and simmer gently for 30 minutes. The broth should reduce by about a quarter and take on a beautiful amber color.
5. Strain the broth through a fine mesh sieve or strainer, pressing down firmly on the bones and vegetables to extract all the juices. Discard the bones. Taste and adjust the seasoning with salt and pepper. Keep the broth warm.
6. In another pot (or the same one, cleaned), arrange the fish pieces (scorpionfish, gurnard, conger eel, John Dory) and potato rounds. Pour the hot broth over the top. The pieces should be just covered; add a little water if necessary. Bring to a simmer (small bubbles), then lower the heat and cook covered for 12-15 minutes. Check for doneness: the potatoes should be tender when pierced with a knife, and the fish should flake easily with a fork but remain firm. Do not overcook.
7. Meanwhile, prepare the rouille according to the prepared component. Prepare the croutons according to the prepared component.
8. To serve: place 2-3 pieces of fish and a few potato rounds in each shallow bowl. Pour the hot broth over them. Serve with a plate of croutons and a bowl of rouille. Each guest rubs a crouton with a clove of garlic (extra), spreads it with rouille, then dips it into the soup. Serve immediately.

Nutrition

Per serving

Energy

782.8 kcal

Protein

50.16 g

Carbohydrate

58.67 g

Fat

34.6 g

Fibre

7.2 g

Calcium

88.8 mg

Iron

2.26 mg

Magnesium

39 mg