Date: 07/09/10
Local time : 3:20 PM
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Lagoon Bouillabaise

fish soup

You are here : Planning for Paradise > Cuisine > Lagoon Bouillabaise

Ingredients (serves 10)

• 20 mussels, scrubbed and de-bearded
• 5 kilos assorted fish (sea bass, red snapper, parrot fish, grouper, whiting) washed
• 2.5 kilos prawns
• 2 cups olive oil
• 2 medium onions, coarsely chopped
• 3 coarsely chopped leeks (white part only)
• 3 litres fish stock
• 4 medium tomatoes, peeled
• 1 teaspoon saffron
• 5 cloves garlic, chopped
• 2 tablespoons tomato paste
• salt & pepper
• 1 cup finely grated gruyere

Fish stock

• 2 kilos fish trimmings (bones, heads)
• 1 medium onion, minced
• 10 stems parsley
• 10 peppercorns
• 4 cups dry white wine
• 12 cups water

La Rouille (garlic and hot pepper paste)

• 6 cloves garlic
• 1 chilli pepper
• 1/2 teaspoon saffron
• salt
• 1 medium-large boiled potato
• 2 cups olive oil

For the marinade

Scale, clean and wash the fish. Combine them with the diced tomatoes and saffron in a large bowl. Add 1 cup olive oil and marinate the fish for 2 hours

For the bouillabaisse

Heat 1 cup of olive oil and add the onions and chopped leeks. Cook very slowly until the onion is translucent. Add the fish stock and the tomato paste. Turn the heat to high, add the garlic and bring to the boil for 10 minutes, stirring occasionally. Add the firmer-fleshed fish and the prawns. Cook for 6 minutes, then add the remaining fish, with the marinade and the mussels. Continue cooking for an additional 15 minutes.

For the fish stock

Wash the fish trimmings. In a large, heavy saucepan, combine the trimmings, onion, parsley and peppercorns. Place the pot over low heat and cook of ‘sweat’ the trimmings until all the moisture has evaporated. Add the white wine, the water and a pinch of salt. Simmer for 20 minutes, then remove from heat and strain.

For the rouille

To be authentic, bouillabaisse must be served with la rouille, a garlic and hot pepper paste

 
Peel the garlic and crush the cloves. Add the hot pepper, saffron and a dash of salt. Work the ingredients into a thick, smooth paste. Mash the potato and add it to the garlic and pepper. Add the oil slowly, beating constantly, to keep the consistency firm and thick.

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