Bouillabaisse with rouille sauce

Recipe from: 7/1/1996 12:00:00 AM

Ingredients 20
Servings 6
Time

Ingredients

  • 20
    ml
    olive oil
  • 1
    large onion
  • 2
    large tomatoes
  • 4
    garlic cloves
  • 30
    ml
    anchovy paste
  • 30
    ml
    chopped fresh parsley
  • 4
    bay leaves
  • 3
    ml
    saffron threads
  • salt
  • freshly ground black pepper
  • 750
    g
    filleted and skinned fish
  • 2
    Litres
    vegetable stock
  • 250
    g
    calamari rings
  • 500
    g
    prawns
  • Rouille
  • 1
    thick slice dry bread
  • 1
    garlic clove
  • 1
    red chilli
  • 20
    ml
    olive oil
  • 1
    French loaf
 

Method

 
Heat the olive oil in a large saucepan and sautT the onion. Chop the tomatoes and add to the onion, followed by the garlic, anchovy paste, parsley, bay leaves and saffron. Season to taste with salt and pepper. Simmer over a low heat for 10 minutes.
Place the fish fillets on top of the tomato mixture. Cover and cook for 3 minutes.
Pour the boiling stock over the fish and simmer for 5 to 10 minutes until the fish is cooked. Add the calamari rings and prawns and simmer until prawns change colour.

ROUILLE:
Soak the slice of bread in lukewarm water. Crush the garlic and chilli. Squeeze out the bread and mix with the garlic and chilli. Add olive oil slowly, stirring to make a smooth sauce.
Serve soup with a spoonful of rouille sauce and slices of French bread.

 

Read more on: fish/seafood
 

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