Frans
Bouillabaisse Provençale
Brasserie De Gouden Lepel
Ingrediënten
4 p
- 500 g mixed firm fish fillets (monkfish, sea bass), cut into 5 cm chunks
- 200 g mussels, scrubbed and debearded
- 150 g raw shell-on prawns
- 1 fennel bulb, thinly sliced
- 1 leek, white and light-green parts, sliced
- 4 garlic cloves, minced
- 400 g canned whole tomatoes, crushed by hand
- 150 ml dry white wine
- 1 L good fish stock
- Large pinch of saffron threads, steeped in 2 tbsp warm water
- 2 tbsp extra-virgin olive oil
- 1 bay leaf, 1 tsp fresh thyme leaves
- Salt and freshly cracked black pepper
- Crusty baguette and rouille to serve
Bereiding
- Heat olive oil in a wide, heavy pot over medium heat. Add fennel and leek; cook, stirring occasionally, until softened and lightly golden, about 7 minutes.
- Add garlic and cook 1 minute until fragrant. Pour in white wine and bring to a boil; cook until reduced by half, about 3 minutes.
- Add tomatoes, fish stock, saffron water, bay leaf, and thyme. Bring to a gentle simmer and cook uncovered for 15 minutes.
- Season generously with salt and pepper. Taste and adjust.
- Add the monkfish first and cook 3 minutes. Add sea bass, prawns, and mussels. Cover and cook 4-5 minutes until fish is just opaque and mussels have opened.
- Discard any mussels that have not opened. Remove bay leaf.
- Ladle into deep bowls. Serve immediately with grilled baguette and rouille.