Bouillabaisse with homemade rouille

Recipe by Janet Grech

Ingredients

  • 2kg mixed white fish (monkfish, red mullet or any other non-oily white fish)
  • 500g mussels
  • 5 shallots, finely chopped
  • 5 cloves garlic, chopped
  • 1 litre water
  • 3 large potatoes, diced
  • 8 cherry tomatoes
  • 2 small fennel bulbs with tops, roughly cubed
  • 2 carrots, chopped
  • 2  bay leaves 
  • Bunch fresh thyme
  • 1 tbsp sweet or smoked paprika 
  • 4 strands of saffron
  • 1 shot Pernod

Rouille

  • 1 large egg yolk
  • 1 ½ tsp lemon juice
  • 1 tsp white wine vinegar
  • ¼ tsp Dijon mustard
  • ½ tsp salt
  • ¾ canola oil
  • 3 saffron strands
  • 2 cloves garlic
  • 3 tbsp fish broth
  • Salt

Method

  1. Fry the onions and garlic in a heavy based saucepan until soft.
  2. Add the fennel and cook on low heat until soft.
  3. Add fish, potatoes, cherry tomatoes, carrots, bay leaves, thyme, paprika and saffron and cover with enough water to just cover the ingredients. 
  4. Bring to a simmer, making sure it’s not a rolling boil, cover and simmer for 20 mins.
  5. Add the Pernod and season with salt and pepper.
  6. Take off the heat, cover and set aside.
  7. To make the rouille, combine the lemon juice, mustard and ½ tsp salt in a medium bowl and whisk until blended and bright yellow, approx. 30 seconds. 
  8. Add the oil to the mixture while whisking constantly, ¼ of a tsp at a time at first and then in a slow, steady stream.
  9. When the mayonnaise has emulsified, add the saffron, garlic, fish broth and a little salt and whisk until amalgamated. 
  10. Serve the soup with toasted Maltese bread and plenty of rouille.

This recipe first appeared on Gourmet Today, May, 2016.

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