Main course: Bouillabaisse with rouille (dip) (Carlo Thränhardt)

Name: Main course: Bouillabaisse with rouille (dip) (Carlo Thränhardt)
Cook time: 3 h 30 min
Total time: 3 h 30 min
Yield: 4
Ingredients: 12 big ripe tomatoes; 12 TABLESPOONS Olive oil; 4 Potatoes; 7-10 Tbsp Salt; 1 little box Saffron threads; 1 Fennel Tuber; 2 stalks of celery; 1 large white onion; 4 Garlic cloves; 1 kg Fish carcasses (from fishmonger); 7-10 Tbsp Pepper; 7-10 Tbsp ground chili; 75 ml Noilly Prat; 150 ml dry white wine; 8 Mussels; 8 raw peeled panels; 2 (50 g each) ready-to-cook calamari tubes; 1 red mullet and 1 Loup de Mer fillet; 8 cherry tomatoes

AUTHOR
Kristopher Marks

DIFFICULTY
easy

RATING

COOK TIME
210 mins

TOTAL TIME
210 mins

Ingredients

Servings: 4

12 big ripe tomatoes
12 TABLESPOONS Olive oil
4 Potatoes
7-10 Tbsp Salt
1 little box Saffron threads
1 Fennel Tuber
2 stalks of celery
1 large white onion
4 Garlic cloves
1 kg Fish carcasses (from fishmonger)
7-10 Tbsp Pepper
7-10 Tbsp ground chili
75 ml Noilly Prat
150 ml dry white wine
8 Mussels
8 raw peeled panels
2 (50 g each) ready-to-cook calamari tubes
1 red mullet and 1 Loup de Mer fillet
8 cherry tomatoes

Directions

1
Wash and quarter the tomatoes. Heat 4 tablespoons of oil in a saucepan. Sauté the tomatoes in it, crush them and pour 1 litre of water. Bring to the boil, simmer on low heat for about 2 hours. Then pour through a fine sieve, collect the stock. Peel and wash the potatoes and precook them in boiling salted water with 1 skein of saffron for about 12 minutes. Clean and wash the fennel and celery, keep some fennel greens.
2
Peel onion and garlic. Cut vegetables and onion into pieces. Wash and possibly chop the fish carcasses. Heat 8 tablespoons of oil in a large pot. Brown the vegetables, onion, garlic and carcasses in it. Season with salt, pepper, 1 Msp. saffron threads and chilli. Deglaze with Noilly Prat and wine. Add 1 litre of tomato stock, bring to the boil, cover and simmer over a very low heat for about 1 minute. In the meantime wash and drain mussels, prawns, calamari and fish fillets. Discard opened mussels. Cut calamari into rings, fish fillets into 4 pieces each, potatoes into slices. Wash the cherry tomatoes.
3
Deglaze with Noilly Prat and wine. Add 1 litre of tomato stock, bring to the boil, cover and simmer over a very low heat for about 1 minute. In the meantime wash and drain mussels, prawns, calamari and fish fillets. Discard opened mussels. Cut calamari into rings, fish fillets into 4 pieces each, potatoes into slices. Wash the cherry tomatoes. Pour soup through a fine sieve and fill into 4 preserving jars (3/4 litre capacity each). Add fish, mussels, shrimps, calamari, potatoes and cherry tomatoes. Sprinkle fennel green and the rest saffron threads over it. Close the jars, place them in a large pot and pour off hot water until about 3 cm below the rim of the lid. Bring to the boil and let it simmer for about 5 minutes without heat. Arrange bouillabaisse. Add rouille and baguette
4
Pour soup through a fine sieve and fill into 4 preserving jars (3/4 litre capacity each). Add fish, mussels, shrimps, calamari, potatoes and cherry tomatoes. Sprinkle fennel green and the rest saffron threads over it. Close the jars, place them in a large pot and pour off hot water until about 3 cm below the rim of the lid. Bring to the boil and let it simmer for about 5 minutes without heat. Arrange bouillabaisse. Add rouille and baguette
5
Puree 4 peeled garlic cloves and 4 fresh egg yolks with a hand blender and add 200 ml of good olive oil in a thin stream. Add a few saffron threads to colour the rouille nice and yellow. Finally season with sea salt and pepper