- 1 cup minced onions
- 3/4 cup of minced leek (or 1/2 cup more onions)
- 1/2 cup olive oil
- 4 cloves mashed garlic
- 1 lb of ripe, red tomatoes roughly chopped, or 1 1/2 cups drained canted tomatoes, or 1/2 cup tomato paste
- 10 cups water
- 6 parsley springs
- 1 bay leaf
- 1/2 tsp thyme or basil
- 1/2 tsp fennel
- 2 big pinches of saffron
- A 2-inch piece or 1/2 tsp dried orange peel
- 1/2 tsp pepper
- 1 tbsp salt (none if clam juice is used)
- 3 to 4 pounds fish heads, bones and trimmings, or 4 cups clam juice, 6 cups, and no salt
- 6 to 8 pounds assorted lean fish, and shellfish if you wish
- Cook the onions and leeks slowly in olive oil for 5 minutes or until almost tender but not browned.
- Stir in the garlic and tomatoes. Raise heat to moderate and cook 5 minutes more.
- Add the water, herbs, seasonings, and fish heads, bones and trimmings to the kettle (or clam juice) and cook uncovered at a moderate boil for 30 to 40 minutes.
- Strain the soup into the saucepan, pressing juices out of ingredients. Correct seasoning, adding a bit more saffron if you feel it necessary.
- Bring the soup to a rapid boil 20 minutes before serving. Add lobsters, crabs, and firm-fleshed fish. Bring quickly back to the boil and boil rapidly for 5 minutes. Add the tender-fleshed fish, the clams, mussels, and scallops. Bring rapidly to the boil again and boil 5 minutes more or until the fish are just tender when pierced with a fork. Do not overcook.
- Immediately lift out the fish and arrange on the platter. Correct seasoning, and pour the soup into the tureen over rounds of French bread. Spoon a ladleful of soup over the fish, and sprinkle parsley over both fish and soup. Serve immediately accompanied by the optional rouille.
- 1/4 cup chopped red bell pepper
- 1 small chilli pepper, seeded
- 1 medium peeled potato (cooked in the bouillabaisse)
- 4 cloves mashed garlic
- 1 tsp. basil or thyme
- 4 Tbsp. fruity olive oil
- Salt and pepper
Start by boiling your red pepper and chilli until both are soft. Once they’ve had a chance to boil for roughly 15 minutes, put the pepper, chilli, boiled potato, garlic, basil or thyme, olive oil and the salt and pepper into a food processor and whip together until smooth. This should be served in a tureen and added to the soup right before eating.
Pair your Bouillabaisse and Rouille with some toasted French Bread (drizzle with olive oil for some extra flare) and a rose wine. Hope you enjoy this simple seafood soup – another fabulous recipe from Julia Child.