Bouillabaisse is a dish typical of the Marseille region, in the south of France. It is a fish soup usually eaten with a side of grilled garlic bread and a spicy Provençal sauce called rouille or Provençal mayonnaise.
Préparation - 30 minutes
- 150 g fresh cod, cubed
- 100 g small shrimps
- 100 g small scallops
- 100 g (3/4 cups) celery, finely chopped
- 100 g (3/4 cups) fennel, finely chopped
- 1 leek, finely chopped
- 1 cup new potatoes
- 2 garlic cloves, smashed
- 398 mL (1 can) Bar Harbor fish stock
- 45 mL (3 tablespoons) Favuzzi extra-virgin olive oil
- 45 mL (3 tablespoons) Ricard
- Favuzzi Espelette pepper, to taste
- 60 mL (1/4 cup) parsley, chopped
- Pieces of toasted bread or baguette
- Stonewall Kitchen chipotle aioli
- In a pot, sweat the leek, celery, fennel and garlic in olive oil for a few minutes.
- When the vegetables begin to brown, deglaze with Ricard and leave to reduce by half.
- Add fish stock and a pinch of Espelette pepper.
- Cut the potatoes in half and add to the pot.
- Bring to the boil, then simmer over medium heat for about 10 minutes or until potatoes are cooked, but still firm.
- Add fish and seafood and cook for 5 minutes more.
- Add parsley and rectify seasoning to taste.
- Serve with baguette or toasted bread and Stonewall Kitchen chipotle aioli.