Bouillabaisse is a classic ancient juicy seafood soup, made with different complex fish, flavors and seafood, originating in the Mediterranean coast of France. It is tied to the myth of the sea fares and local fishermen who caught different assorted types of fish when returning from fishing to make a simple family meal. Bouillabaisse has evolved over the years into different variations, combinations, and techniques. Seafood generally is a good source of protein, minerals, vitamins, and the omega -3 fatty acids that boost immunity, prevents and helps in the mitigation of common chronic diseases.
Bouillabaisse is basically served with croutons and rouille in a deep bowl or plate, consisting of the seafood and the broth alongside with croutons (oven-dried bread) and a rouille. It can all be neatly placed on a plate or placed differently but its juicy seafood taste lives irrespective of the plating. Bouillabaisse basically involves a two-step cooking method consisting of the making of the base or broth and the cooking proper.
How to make a Boulliabasse (seafood soup)
Ingredients for seafood soup
- shrimp shells and head
- fish heads and bones eg Halibut, snapper, mackerel,
- one diced carrot
- one sliced leek
- one diced onions
- three garlic cloves (whole or crushed)
- one sliced fennel
- one cup white wine,
- half cup anise-flavored liqueur
- three tbsp olive oil
- one tsp cayenne
- saffron threads or turmeric
- two diced Irish potatoes
- four slices of baguette bread
- four cubes of snapper fish
- four cubes of halibut fish
- six large cleaned shrimps.
On a pan on low heat, pour 3tbsp of olive oil, throw in your onions, carrot, garlic leek, and fennel. stir carefully and continuously allowing it to simmer for 2min, add a pinch of saffron or turmeric, coriander, diced tomatoes, and season lightly with salt and pepper. Throw in shrimp shells, fish heads, and bones, pour in one cup of white wine and a half cup of anise-flavored liqueur. Add fish stock, a bouquet garni having black pepper, basil, celery, parsley, thyme, rosemary, and bay leaves. Cook for 30 minutes on a low simmer. Take off heat, remove the bouquet garni, allow to cool for 10 minutes, pour it into a food processor and puree. Strain the pureed broth into another pot, set aside and allow to cool off while you make the croutons.
Put on the oven and set the temperature at 180.place four slices of baguette bread or any other regular kind of bread on a baking tray. http://seafoodbakery.com/latest-foccacia-bread-combinations-in-2020/ Season on both sides with half tsp of garlic, a pinch of salt, quarter tsp white pepper, half tsp basil, half tsp parsley, and 2 tsp olive oil. Place in the oven for 20 min.
place the pot containing the pureed broth on low heat, throw in the diced potatoes, season with cayenne, saffron threads or turmeric, and allow to cook for ten minutes. At this point, feel free to add mussels or any shell seafood if using and cook for five minutes, add the snapper cubes and the halibut cubes and cook for 5 minutes.throw in the shrimps allowing it to simmer for 2 minutes, stir allow together, turn off the heat and cover allowing the shrimps to cook a little more in the hot broth
A rouille is a sauce made basically from breadcrumbs, olive oil, garlic, saffron, and cayenne, mostly served on the side alongside fish or fish soup especially bouillabaisse. Just like bouillabaisse, rouille has evolved over the years into different variations in which saffron can be replaced with sweet paprika or turmeric. Rouille is used in the southeastern part of France, and it has become very significant and important in many fish cookery.
Ingredients or Saffron Rouille
- Four tsp water
- one tbsp white wine vinegar
- a pinch of saffron or turmeric,
- three slices of white bread with the crust removed http://seafoodbakery.com/latest-foccacia-bread-combinations-in-2020/
- two finely chopped garlic cloves.
- two egg yolks,
- half tsp chili,
- half cup olive oil,
- one tsp of sweet paprika,
- salt to taste.
- Mix water, vinegar, saffron, and/or turmeric and heat in a microwave or a bain-marie for 45 seconds until a yellowish liquid is formed.
- throw bread into a food processor, pour the saffron mixture, add garlic, egg yolks, chili powder, sweet paprika, salt, and blend until very smooth like a paste.
- slowly pour in the olive oil, while still blending, pour out the sauce in a bowl and set-aside or preserve in the fridge.