Although bouillabaisse originally was a simple fisherman’s dish, there is no way around the fact that it is quite expensive and labor-intensive for today’s cook (this recipe takes about 2 1/2 hours, start to finish). You should buy as many different types of fish as you can, predominantly white-fleshed fish such as cod, pollock, perch, grouper, snapper, monkfish, red snapper and striped bass. It is also nice with an element of flatfish, such as halibut, turbot or flounder.
If you are using fish heads or whole fish for the broth, you must first remove the gills.
This Marseillaise-style bouillabaisse typically is served with rouille, a bread sauce (included in this recipe) and/or aioli and bread. A rouille also may be made with oil and eggs instead of broth and bread crumbs — more like a garlic and saffron mayonnaise — but because the soup itself contains a generous amount of oil and there is often also aioli on the table, that seems un peu trop: a bit too much.
It is best made using a mortar and pestle.
The soup freezes well, so make the whole batch and freeze individual servings in 2-cup containers.
Ingredients
Servings: 8–10
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