French Bouillabaisse - Provençal Fish Soup with Rouille
A classic French bouillabaisse transports you directly to the sunny Mediterranean coast. This wonderfully aromatic fish soup is much more than just an appetizer; it is a tribute to fresh ingredients and elevated Mediterranean cuisine. As a hobby cook and gourmet cat, I love how the noble saffron blends with the scent of fresh fish and seafood. The homemade rouille adds a fiery, garlic-rich depth that pairs perfectly with a crispy baguette. Don't worry, even if the name sounds complex: this delicious fish soup is absolutely foolproof and wonderfully easy to prepare in your own kitchen. Be sure to use the freshest selection from your trusted fishmonger, as quality is key for a successful bouillabaisse. Grab your wooden spoon and let yourself be enchanted by this French classic – it's a true soul food that is healthy and makes you dream of vacation with every spoonful. Enjoy purring and eating!
Ingredients
Preparation
Finely dice the onion (1) and crush the garlic cloves (2).
Cut the fennel bulb (1) into fine strips and roughly dice the tomato (2).
Heat olive oil (2 tbsp) in a pot and sauté the onion (1), fennel bulb (1), and half of the garlic cloves (2) until translucent.
Add the tomato (2) and sauté briefly, then deglaze with fish stock (300 ml).
Add saffron threads (1 pinch) to the soup and simmer for about 10 minutes over medium heat.
Meanwhile, prepare the rouille: Whisk the egg yolk (1) with the remaining garlic cloves (2), paprika powder (1 tsp), and a dash of olive oil (2 tbsp) into a creamy emulsion.
Cut the fish fillet (200 g) into coarse pieces and add to the simmering soup along with the shrimp (100 g) until cooked through.
Serve the bouillabaisse in a bowl and top with a dollop of the homemade rouille.
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