After last month’s quest to taste Bouillabaisse in Marseille, we decided to try and reproduce the city’s legendary fish dish. It was once a cooked up in the fisherman’s cottages around the port, a way of using up the by-catch or fish that no one would buy. Now it’s a world famous classic. The recipe we used was a combination of lots that are out there, but Calvin aims to make his dishes simple so he was drawn to Nigel Slater’s version. If you want to try this at home and want more information, have a look at his online recipe.
One thing you will notice Calvin leaves out was any fennel or anise, though they appear in most recipes. It’s just a personal thing!
Here is an overview of what’s involved:
1. Buy the fish. You need four types of white fish and 500g of mussels. We feel that sea-bass (farmed) and gurnard are essential but the others can be any fish that is readily available. We used monkfish and haddock.
2. Get your fishmonger to fillet the fish but put the bones in a separate bag so you can use them for the stock.
The other ingredients you will need are:
- 1 cup olive oil
- 2 tins tomatoes
- 2 red peppers
- chilli flakes
- an onion
- a whole bulb of garlic
- a tin of anchovies
- salt and pepper
- an orange for zesting purposes
- 2 potatoes (we forgot these but they are recommended!)
- A baguette
- eggs (for the mayonnaise)
- 1. Make a fish stock and set to simmer while you…
- 2. Chop up vegetables and
- 3. Cook up a lot of vegetables in a separate pan.
- 4. Chop up the fish
- 5. Next quickly cook the mussels in the fish stock and remove them.
- 6. Then combine the fish stock and the vegetables to make a rich thick broth
- 7. Add the fish to the broth and cook until done – about 7 mins
- 8. Meanwhile make a simple mayonnaise – Calvin shows the easy way
- 9. Toast some slices of french stick and coat with mayonnaise.
- 10. Serve the soup with the crunchy discs of french bread.