Bouillabaisse Soup

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Bouillabaisse or bouillabaisse
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Bouillabaisse or bouillabaisse

Recipe by Bernie Torras
0.0 from 0 votes
Course: StarterCuisine: FrenchDifficulty: Media
Rations

6

rations
Preparation time

15

minutes
Cooking time

1

hour 
Calories

559

kcal/ration
Resting time

0

minutes
Cooling time

0

minutes
Total time

1

hour 

15

minutes

Delight in the sumptuousness of Bouillabaisse, the legendary French fish stew that exudes the essence of Provence in every bite. Soak in the magical symbiosis of multiple fish and shellfish, flavored with a myriad of herbs and spices, and framed by a sophisticated broth built with tenderness and patience.

Discover a delicious dance of textures and flavors that take you on a journey to the Mediterranean coast. We invite you to coat your kitchen with intense and authentic fragrances, to set that ethereal waltz of flavors in motion and to embark on an unforgettable culinary experience. While you prepare this bouillabaisse, let our selected melodies accompany you on this journey of culinary delight, making this experience a true sensory symphony. Will you join the adventure of cooking the Bullabesa?

Modo cocción

Mantén encendida la pantalla de tu dispositivo mientras cocinas

Ingredientes

  • 2 kg Chopped fish (Conger eel, sea bream, small fish)

  • 100 ml Oil

  • 1 Garlic cut in thin slices

  • 1 Piece of celery cut in thin slices

  • 6 Crabs/prawns

  • Water

  • 1 Diced onion

  • 2 Leeks cut in thin slices

  • Salt

  • Black pepper

  • Aromatic herbs

  • Ingredients for the soup:

  • 1 Onion cut into very small pieces

  • 1 Fennel bulb (diced)

  • Saffron strands

  • 3 Ripe tomatoes (diced, peeled, diced)

  • 2 Garlic cut into small pieces

  • Sprig of aromatic herbs (thyme, rosemary, bay leaf)

  • Optional: Pernod or dry aniseed and slices of toast

Pasos

  • Preparation of the broth:
  • In a pot, add the onion, garlic, leek and celery. Cook for 10 minutes without browning. Season with salt and pepper.
  • Add the fish bones and heads, along with some aromatic herbs. Cover with water and simmer for approximately 20 minutes, infusing with the lid half open. To add more flavor to your broth, you can also add some seafood shells (such as shrimp shells).
  • After this time, strain the broth, squeezing it well to obtain all the flavor.
  • Preparation of the soup:
  • In another pot, cook the onion, garlic and fennel bulb with a drizzle of oil. When cooked (approximately 10-12 minutes), add the tomatoes and continue cooking for another 10 minutes.
  • Add the hot broth and the sprig of aromatic herbs. When it starts to boil, add the chopped fish and the saffron threads. Cook for 8 minutes.
  • Add the sea bass at the end, as it tends to fall apart quickly. Correct salt if necessary.
  • Before serving, add a dash of pernod or dry aniseed to enhance the flavor, but if you do not like the anise flavor, you can omit it. Serve the fish in a large bowl and the soup in a tureen, along with the slices of toasted bread.
  • Optionally, you can accompany the bouillabaisse with a rouille sauce. made of garlic, oil and a little sweet paprika. This sauce is made by crushing garlic with paprika, olive oil and a piece of bread soaked in the broth. Serve this sauce with the toasted bread to provide an additional touch of flavor. You can also add a little broth if you wish to adjust the consistency of the sauce.
  • Notes: If you prefer a smoother texture, you can mash the vegetables in the soup (onion, garlic, fennel) before adding the hot broth. Remember to remove the sprig of herbs before grinding.

Notas

  • If cogrio is available in your region it is the best choice for this recipe, but if it is not, you could substitute another firm white fish such as hake or monkfish.
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  • It is essential not to cook the fish stock for more than 20 minutes. Overcooking can cause the broth to taste bitter.
  • When adding fish to the soup, be sure to add the firmest fish first and the more delicate fish later to prevent it from breaking apart.

Quizás lo necesites

  • olla grande 24 cm 9 litrosOlla grande con tapa de 24 cm diámetro para 9 litrosVer precio
  • batidora, trituradora y vasoBatidora y trituradora de mano 600wVer precio

Información nutricional (por ración)*

  • Serving Size: 405g
  • Total number of serves: 6
  • Calories: 559kcal
  • Carbohydrates: 16g
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Key points of the recipe

  1. Fish Selection and Preparation: Use fresh, good quality fish, preferably conger eel if available, or substitute other firm white fish such as hake or monkfish. Be sure to add the firmest fish first and the most delicate ones last to prevent them from falling apart during cooking.
  2. Aromatic Broth: Do not cook the fish broth for more than 20 minutes to avoid a bitter taste. Infuse the fish bones and heads well with the aromatic herbs and seafood shells to extract their full flavor, and strain the broth carefully to obtain a rich, clean base for the soup.
  3. Flavor Balance: Adjust seasoning with salt and pepper to taste and consider adding a touch of pernod or dried anise at the end to enhance flavors, although this is optional. Serve the soup with toasted bread and, if desired, accompany it with a rouille sauce to add depth to the dish.

Pairing with wine

Bouillabaisse is a tasty and aromatic dish from the Provence region in the south of France. In general, it would be recommended to follow tradition and pair this soup with a wine from the same region, such as a white wine from Provence, whose fresh flavor and mineral notes can balance very well the richness and intensity of the dish.

Apart from that, a wine like Sauvignon Blanc could be a good choice as well because of its acidity and its range of citrus and herbal flavors that complement the fish and herbs in the recipe very well. As the Bullabesa contains multiple layers of flavor, it needs a wine with enough body and character to hold its own.

As for red wines, it is advisable to avoid them in this pairing, as their tannins can clash with the flavors of fish and seafood, generating an unpleasant metallic taste in the mouth.

If we prefer to go the rosé wine route, we could also opt for a Rosé de Provence, traditionally dry, fresh and with fruity and floral touches, which can add an extra layer of complexity to the dish without overwhelming its flavors.

Finally, if the Bouillabaisse is served with a splash of pernod or aniseed at the end, a slightly sweeter wine such as a Riesling could complement that touch of aniseed and balance the acidity and spice of the soup nicely. However, this pairing may not be to everyone’s taste because of its touch of sweetness. Therefore, it is always advisable to personally test the combination.

Beer pairing

Bouillabaisse is a tasty fish stew from the Provence region of France. Its rich, earthy flavors benefit from a beer with subtle acidity that can cut through the richness of the dish and balance the overall flavor profile.

Therefore, my recommendation would be a Belgian Witbier. This Belgian wheat beer is known for its citrus and slightly spicy character, which would provide a refreshing counterpoint to the density of this seafood stew. The citrus flavors of the Witbier will also complement the herbs and spices present in the Bullabesa, while its smooth carbonation will help cleanse the palate.

Another option could be a Saison, which is also of Belgian origin. Known for its dry taste and often fruity and spicy notes, Saison beer can provide a nice balance to the full, rich flavor of Bullabesa.

On the contrary, we should avoid very bitter beers such as IPAs or dark beers such as stouts, as the roasted notes can overwhelm the delicate flavors of the soup.

Careful!

Typical allergens

Avoid this recipe if any diner has allergies* to: Dairy, Gluten, Crustaceans, Fish, Celery, Mollusks

* In Puchero MIX we inform you about the most typical allergens in this dish. However, we recommend that you ask all diners if they have any specific food allergies. In addition, we recommend checking the labels of all individual ingredients to ensure that they do not contain traces of other allergens, as conditions may vary by producer or manufacturer.

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Picture of Bernie Torras
Bernie Torras
Una vez fui cocinero, y entre fogones aprendí que la cocina no solo se trata de recetas, sino de historias. Con años de experiencia en escuelas de prestigio y más de una quemadura en varios restaurantes, hoy traduzco todo ese sabor a palabras. Porque cocinar es algo más que mezclar ingredientes; es crear momentos y recuerdos para tu mesa, con pasión y precisión, como una buena receta.
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