Bouillabaisse

Name: Bouillabaisse
Prep time: 25 min
Cook time: 40 min
Total time: 1 h 5 min
Yield: 1 serving
Cuisine: Mediterranean
Ingredients: 150 g mixed white fish fillets; 80 g fish bones and heads; 1 tbsp olive oil; 1 small onion; 0.5 bulb fennel; 3 cloves garlic; 1 ripe tomato; 80 g waxy potato; 1 pinch saffron threads; 1 strip dried orange peel; 1 bay leaf; 1 thyme sprig; salt and black pepper; 350 ml water; 1 egg yolk; 2 tsp olive oil; 2 slices baguette; 1 pinch cayenne pepper

The fisherman's stew of Marseille: a saffron and fennel-scented broth built on fish bones, boiled hard with rock fish and potato, and served with garlicky rouille on toast.

Lunch & dinner Pescatarian 25g+ protein 8g+ fibre

65 min25 prep · 40 cookMedium852 kcalper serving

Method

Warm 1 tbsp of olive oil in a heavy saucepan over medium heat. Add 1 finely sliced small onion, 0.5 bulb of sliced fennel and 2 garlic cloves, crushed, and sweat for 5 minutes with a pinch of salt until softened but not coloured.
Stir in 1 chopped ripe tomato, 1 pinch of saffron, 1 strip of dried orange peel, 1 bay leaf and 1 thyme sprig and cook 2 minutes until fragrant. Add 80 g of fish bones and heads, turn them in the vegetables for 1 minute, then pour in 350 ml of water.
Bring to a hard boil, skim once, then reduce to a lively simmer for 20 minutes. Strain through a sieve into a clean pan, crushing the bones and vegetables with the back of a ladle to force through all the juices; discard the debris. You should have a fragrant, slightly thickened broth.