Bouillabaisse (with Fish Stock and Rouille)

A traditional Provencal fish soup made with a rich, homemade Mediterranean sea bass stock, featuring a hearty base of fennel, leeks, and tomatoes. It is served with crispy garlic toasts slathered in a saffron-infused mayonnaise called rouille. Chef's tips: (1) When buying fish, ask your fishmonger to scale, gut, remove gills, and fillet the fish. Ask them to pack the fillets separately from the frames and skins. (2) Inspect the fish frames before making stock. Remove any yellow/green spots (bile from a punctured gallbladder) and blood clots, as these will make the stock bitter. (3) Saffron needs time and liquid to release its color and flavor. Make the rouille several hours ahead of time to get a beautiful golden color. (4) Do not skip browning the soup vegetables. Cooking them until golden brown (about 15 minutes) builds essential depth of flavor for the soup base.

• Time: 300 min
• Servings: 4

Source: ChefChef

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