Bouillabaisse with Rouille Sauce
Soups • European
Description
Bouillabaisse with Rouille Sauce
Ingredients
- Orange Bell Peppers 1 piece
- White bread 1 slice
- Mild Chili Spice 1 piece
- Garlic 2 cloves
- Whole egg 1 piece
- Olive Oil 4 tablespoons
- Fennel 1 piece
- Onion 1 head
- Vegetable Oil 2 tablespoons
- Tomatoes 25 oz
- Fish Oil 1¼ liters
- Bouquet Garni 1 bunch
- Saffron a pinch
- Orange zest 1 piece
- Scorpion fish fillet 1½ kg
- Pasta shells 18 pieces
Step-by-Step Guide
Step 1
Preheat the grill. Cut the red bell pepper in half, remove the seeds and membranes, and place it on the grill skin-side up. Grill until the skin is charred. Remove the skin and cut the pepper into strips.
Step 2
Trim the crust off the bread and soak the flesh in water, then gently squeeze out the excess. Place the prepared pepper, soaked bread, chopped chili, garlic, and yolk into a mortar and grind into a smooth paste with a pestle. Gradually drizzle in the olive oil while continuously whisking. Cover and refrigerate.
Step 3
Heat the vegetable oil in a large pot and sauté the finely chopped fennel and onion for 5 minutes until golden.
Step 4
Make crosswise cuts on all the tomatoes and plunge them into boiling water for 30 seconds, then transfer to cold water. Peel and chop finely.
Step 5
Add the tomatoes to the fennel and onion and sauté for another 3 minutes. Add the stock, saffron, bouquet garni, and orange zest. Bring to a boil and simmer for 10 minutes. Remove the bouquet garni and zest, and strain the soup through a sieve. Return to the pot and bring to a boil again. Reduce the heat and add the fish cut into small pieces and the mussels. Cook for 5 minutes until the fish is tender and the mussels have opened.
Step 6
Serve the soup with the chilled sauce and toasted bread.
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