Cooking recipe BOUILLABAISSE LOCAL SPECIALTY FROM MARSEILLE BASED ON SEA FISH

BOUILLABAISSE LOCAL SPECIALTY FROM MARSEILLE BASED ON SEA FISH

Preparation
1h30

Cooking
1h30

Ingredients
for 4 persons

4 cleaned scorpion fishes

4 cleaned stingfish

4 slices of conger

1kg cleaned John Dory

6 potatoes

20 slices of bread

1 clove of garlic

salt, pepper



for the soup:

1kg of rockfish

2 leeks

2 onions

1 clove of garlic

6 branches of parsley

6 stalks of anis

4 tomatoes

4 large spoonfuls of olive oil.

2 sheets of laurel

a piece of orange zest

1 Cayennean chilli

2 knife points of saffron powder

SOUP

Don't scale the rockfish, simply wash them, gut the biggest ones.
Wash and cut the leeks. Peel, wash, and chop the onions. Peel and mash the garlic.

Wash and drain the parsley and the anis, mash the tomatoes.
Put the vegetables, the olive oil, the laurel, the zest of orange, and the chilli in a stewpan. Cook the preparation for 15mns. Add the rockfish and season. Keep on the fire for 15mns, then add 3ls of boiling water. Cook it for ten more minutes.

Remove the stalks of anis and the zest of orange after taking the stewpan off the fire.

Press the restover in a vegetable masher, then add the saffron.
Rectify the seasoning before storing.

Peel, wash, and cut the potatoes into big cubes. Cook the potatoes by recovering them with as much soup as water in a large stewpan. Salt and store.
Make the Aioli.

Grill the slices of bread, then rub them with a clove of garlic.
Place them in a soup bowl.
Boil the rest of the soup. Put the fish inside starting with the tough-fleshed ones.

Cook them on a soft cooking temperature for 6 to 10mns.
Put the potatoes in a big plate, add the fish over them. Pour the 'bouillabaisse' on the grilled bread in the soup bowl. Serve with the aioli in the mortar.