Thanks, Yanni ___________________________________________________________, KITCHEN GADGETS & INGREDIENTS FOR THIS RECIPE ➤ Cast Iron Dutch Pot, http://amzn.to/2DIme2h➤ Stock Pot Stainless Steel 20-quart w/Lid, http://amzn.to/2CG2boJ➤ Ex-Large Bamboo Cutting Board 18"x14", http://amzn.to/2EXy1uL➤ 12-inch Chef's Knife, http://amzn.to/2CnQuyw➤ Wusthof Pro Cook’s Knife 12-inch, http://amzn.to/2CCoOGg➤ Porcelain Ramekin Pinch Bowls 6-ea https://amzn.to/2IaIE2E➤ Morton Kosher Salt 3lbs, http://amzn.to/2AiewJN➤ Adjustable Pepper Grinder, Clear, http://amzn.to/2AsoiZG➤ Spicy World Black Peppercorn 16-oz bag, http://amzn.to/2CTif3a➤ Multi Length 8-piece Wooden Spoons, http://amzn.to/2CUR20e    ➤ Cuda 10" Fillet Knife, http://amzn.to/2qtueSB    ➤ Orange Citrus Juicer/Squeezer, http://amzn.to/2E0vs9N ➤ Stainless Steel 5-quart Colander, http://amzn.to/2CMGuOX ➤ Professional Stainless Steel Soup Ladle, http://amzn.to/2Gmypnf➤ Set of 4 Large Porcelain Soup Bowls, PHOTOGRAPHY EQUIPMENT USED ➤ Canon EOS 70D Food Photography & Video https://amzn.to/2Ib1yGF➤ GoPro HERO4 Black  http://amzn.to/2md2DzF. Bouillabaisse is a classic fish stew from southern France. Once the chunky tomato broth has cooked you have two options: for a rustic bouillabaisse, simply poach your fish in it along with the mussels, if you're using (just until they open) and serve. lean fish, fish heads, bones, and trimmings, shellfish remains, or frozen fish from the list above. Use a slotted spoon to carefully scoop the fish and mussels out onto a warmed serving platter, moisten with just a little broth and scatter over the chopped parsley. The French and English debate the type of wine (red or white). While the broth is simmering make the rouille by crushing the garlic, chilli and saffron with a pinch of salt in a mortar with a pestle. Bubble everything gently for 30 mins until you have a thin tomatoey soup. On table set the soup, the fish with potatoes and the Rouille. Once the chunky tomato broth has cooked you have two options: for a rustic bouillabaisse, simply poach your fish in it along with the mussels, if you're using (just until they open) and serve. Yanni. 3 to 4 lbs. Others will have their fish & potatoes sauced with the soup using rouille as a mustard. Add parsley and pepper, then serve. Print Recipe. Matching Flavors – Both the wine and Bouillabaisse have flavor notes of anise, citrus, mineral/salt. Pass the soup through a sieve into a large, clean pan and bring to a gentle simmer. Cook over medium heat, stirring occasionally with a wooden spoon, for about 10 minutes, until the vegetables start to soften. I'll get back with you as soon as possible. Bouillabaisse originated in the Mediterranean port city of Marseille. Season with salt and pepper, bring to a simmer, then add the piece of potato. Saute for 10 minutes, then pour in the strained fish stock. Stir through the garlic and cook for 2 mins more, then add the herb bundle, tomato purée, star anise, Pernod if using, chopped tomatoes and saffron. Bouillabaisse is one of France’s most iconic dishes, a stew rich in flavour and packed full of nutritious fish, and believe it or not, this signature soup is surprisingly easy to prepare. There is a fusion of Greek, Italian, and French cultures in Bouillabaisse Marseilles, which is also known more widely as Mediterranean Fish Soup. All the fish are cooked fresh to order. Some people eat it as two courses, serving the broth with croutons and rouille first, then the fish spooned into the same bowl. I've been wanting to make a fish soup with a big fish head for a while. Arguably the most famous fish stew of the Mediterranean, bouillabaisse is thought to have originated in Marseilles but can be found all along the coast of Provence. Whichever way you choose the rouille is there to be stirred into the broth to thicken and give it a kick. Just click on the links below to take a look and shop around. Most people in the United States know bouillabaisse as a rich seafood soup full of shellfish, like lobster, shrimp, scallops, and clams. A fish stew, the origin of its name is the Provençal Occitan word bolhabaissa – from bolhir (to boil) and abaissar (to simmer). In a separate large pot, heat the olive oil and saute the onions, celery, garlic and a pinch of salt and pepper for at least 5 minutes. Heat the oil in a very large casserole dish or stock pot and throw in the onion, sliced leek and fennel and cook for about 10 mins until softened. 4. Starting with the densest fish, add the chunks to the broth and cook for 1 min before adding the next type. Matching Texture – The wine … Mash in the cooked potato to make a sticky paste then whisk in the egg yolk and, very gradually, the olive oil until you make a mayonnaise-like sauce. 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