Bouillabaisse
Ingredients: Red Pepper, Baguette, Garlic, Salt, Almonds · 60 min cook time · 450kcal · ~₩18,400
Ingredients
1개 Red Pepper, 0.5개 Baguette, 6쪽 Garlic, 1꼬집 Salt, 10g Almonds, 100ml Olive Oil, 1큰술 Lemon Juice, 2개 Leeks, 1개 Fennel, 1개 Artichoke, 500ml Water, 1마리 White Fish (bones, head, scales), 2개 Bay Leaves, 5개 Tomatoes, 1개 Orange Zest, 0.5개 Orange Juice, 1꼬집 Saffron, 200g Mussels
Instructions
1. Roast the red pepper over a gas burner until the outside is black and charred. This can also be done under a broiler.
2. While the pepper cools, slice a baguette into small pieces for breadcrumbs. Mince garlic.
3. Scrape off as much burnt skin from the pepper as possible. Chop the pepper flesh finely. Add chopped pepper, minced garlic, a pinch of salt, and almonds to a mortar and pestle. Grind until a paste forms.
4. Slowly emulsify olive oil into the paste in the mortar and pestle, little by little, until it becomes a creamy rouille. Finish with lemon juice or vinegar to taste.
5. Prepare the leeks: cut off the root and fibrous green tops (save the green tops). Cut the leeks in half lengthwise and wash thoroughly between the layers to remove dirt. Slice the white and light green parts thinly.
6. Heat olive oil in a large pan. Add the sliced leeks and soften gently.
7. Prepare the fennel: cut off the fronds (save for garnish) and the tough core. Slice the bulb thinly. Add to the pan with the leeks.
8. Prepare the artichoke: remove the tough outer leaves. Cut the artichoke in half and scoop out the hairy choke. Dice the artichoke heart. Add to the pan with the leeks and fennel.
9. Mince more fresh garlic and add to the pan.
10. Once the vegetables in the pan are reasonably soft, add enough water to submerge them.
11. Prepare the fish stock bomb: take a whole white fish (head, bones, scales) and place it in a cheesecloth or soup sock. Add bay leaves, artichoke trimmings, and other vegetable trimmings (leek greens, fennel fronds) to the cheesecloth. Tie it off.
12. Add the fish stock bomb to the simmering soup. Simmer for about 30 minutes.
13. Add whole tomatoes to the simmering soup. Boil for a minute until the skins split. Remove the tomatoes, peel off the skins, cut off any tough stem ends or bad bits, and roughly chop. Add the chopped tomatoes back to the soup.
14. After about 30 minutes of simmering, remove the fish stock bomb from the soup. Squeeze out all the liquid and discard the solids.
15. Grate orange zest into the soup. Squeeze in orange juice. Add saffron (optional, paprika can be used for color). Stir in salt to taste and adjust seasoning.
16. Slice the baguette on an angle and toast under the broiler until golden.
17. Just before serving, add the white fish fillets to the simmering soup. Cook for a few minutes until they flake apart.
18. Add mussels to the soup. Cook until they open.
19. Serve the bouillabaisse in bowls. Traditionally, fish is served on a separate platter, but it can be served directly in the bowl. Ladle the broth and vegetables over the fish and mussels. Garnish with fresh fennel fronds.
20. Serve with toasted baguette slices smeared with the spicy garlic rouille. Some people put the rouille at the bottom of the bowl and spoon the broth over it.
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