The bouillabaisse a is a typical dish from Marseille, a city in the south of the France, but we made it all over in Italy too.
The name come from "bouille"(to boil) and "baisse"(low) because it should cook at a low temperature.
This soup is born like a poor dish, made with the left over of the unsold fish, but become today a fancy and really expensive, but yet really good, dish.
It must be serve really hot with roasted slices of bread and Ruille sauce (i explain how to make it later).
Step 1: WHAT YOU NEED
INGREDIENTS (3/4 people) :
-1 kg of mixed see food, clean and bouneless (squids, blue shark/cod/scorpion fish/mullet/conger ,cuttle fish, octopus, mussels, shrimps);
-1 cans of plain tomato sauce;
-half glass of dry wine;
-extra virgin olive oil;
-a pinch of saffron;
-half glass of olive oil;
-garlic (2 pieces);
-chili peppers powder;
Step 2: MAKE THE FRY
heat up some oil in a large pan,then add the garlic and parsley cut thin. fry for few minutes at medium fire.
Step 3: ADD OCTOPUS AND SQUIDS
cut the squids and the octopusses in big chunks and add them to the fry, and cook for few minutes at medium fire.
Step 4: PURE WHITE WINE
pure the wine and let evaporated half of it at medium fire.
Step 5: ADD TOMATO SAUCE
then add the tomato sauce, cover the pan and cook for 20 minutes at low temperature.
Step 6: ADD THE OTHER FISHES
cut the fishes in big pieces and add them with all the other mussels and see food to the soup.
cook at low temperature for other 15/20 minutes.
one minute before is done add a pinch of saffron and adjust in salt.
Step 7: ADD SOME PARSELY AND COVER
add some fresh parsley to your soup, put in a crock pot and cover.
Step 8: MAKE THE SAUCE
(this sauce is made with raw eggs,raw eggs can give sicknesses if not clean or fresh, be careful with them, so if you don't like them raw, you can instead made this sauce with mayonnaise, garlic and chili powder.)
put the 2 yolks in a large cup (they should not be cold or they want whip up), add really slowly the half cup of oil,while beating them with the fork continuously, until it whip up.
Add the garlic cut really thin, the salt and the chili pepper powder, mix it.
Step 9: TOAST THE BREAD
Cut the bread in big slices and toast them.
Step 10: SERVE THE SOUP
you are done!
Serve the soup with the rouille sauce and the slices of toasted bread (put a slice of bread in each dish and cover with soup)
Participated in the
Soup and Stew Contest