Cook award-winning restaurant’s beautiful Provençal fish stew at home
You may have tasted it at the award-winning Traiteur restaurant.
But now you can make the tasty Bouillabaise fish stew for yourself and your friends at home.
The recipe Serve four
Ingredients 1kg rock fish (sea bass, red mullet, John Dory) 80g white onion (sliced) 80g carrot (peeled cut in cubes) 80g fennel (cut in cubes) 2g saffron 100g fresh tomatoes (cut in cubes) 10g fresh thyme 10g garlic whole 3g fennel seed 20g tomato paste 1 star anise Olive oil Salt 1l water
Rouille: 1 egg yolk raw 1 egg yolk cooked 1g saffron fresh 100ml corn oil 5g garlic chopped 1g piment espellette (French dried chili powder) Salt, pepper to taste 1 baguette crouton long 3g Dijon mustard 2ml sherry vinegar
Method 1 Cut the rock fish in half a quarters depend the size. Pan fry the fish until golden color in olive oil, take out and keep on the side.
2 In a different pot, add olive oil and sautee the onion, carrot, garlic and fennel. Add saffron, thyme, star anise and fennel seed. When the vegetable get a nice color, add the fish, tomato paste and cook some more time until the fish is hot. Fill up with water and now add the fresh tomato cubes. Season with salt. Cook for 20 minutes. Blend with a big hand blender and cook again 20 minutes on a slow fire. Strain trough a mash strainer.
3 For the rouille sauce, mix the cooked egg yolk with the raw egg yolk, Dijon, garlic, saffron. Pour the oil and whisk in with the mayonnaise. Add salt, chili powder, sherry vinegar. Add on top of a Baguette crouton and serve together.