Bouillabaisse with Croutons and Rouille Sauce

Bouillabaisse with Croutons and Rouille Sauce — 420 ккал

45 min
Hard
1 serv.

Description

Classic Marseille fish soup with rich broth, tender fish fillet, aromatic croutons and spicy garlic rouille sauce. A hearty and warming lunch for one.

Rating

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  1. Finely chop the leek, half an onion, and celery stalk. Crush 1 garlic clove with a knife.
  2. Heat 1 tbsp olive oil in a heavy-bottomed pot and sauté the vegetables over medium heat for 5-7 minutes until soft.
  3. Dice the tomato and add to the pot. Simmer for 3 minutes. Pour in water, add bay leaf, saffron, salt, and pepper. Bring to a boil and simmer over low heat for 15 minutes.
  4. While the broth is cooking, make the rouille sauce: in a mortar or blender, grind the remaining garlic clove with a piece of fresh chili (seeds removed) and a pinch of salt into a paste. Add the egg yolk and, whisking constantly, drizzle in 1 tbsp of olive oil until emulsified.
  5. Cut the cod fillet into large chunks.
  6. Remove the bay leaf from the broth. Blend the broth slightly with an immersion blender until smooth but with some small vegetable pieces remaining.
  7. Add the cod chunks and shrimp to the boiling broth. Cook for exactly 5 minutes, without stirring vigorously, to keep the fish intact.
  8. Toast the bread slices in a dry pan on both sides until golden. Rub them with the remaining garlic clove (optional).
  9. Remove the soup from heat. Pour into a deep bowl. Serve with croutons spread with rouille sauce, or by adding the sauce directly into the soup.
420
kcal
38.5 g
Protein
25.0 g
Carbohydrates
18.0 g
Fats