Bouillabaisse 'Fisherman's Stew'

Tap an ingredient or step to check it off.

1. 1Step 1: In advance, wrap a potato in foil, and bake at 350 F until fully cooked.
2. 2Step 2: To prepare the fish for cooking, have them cleaned and scaled. Save some of the fish bones and heads for the fish soup base. If fish bones and trimmings are not available, you could substitute using some store-bought fish stock, bottled clam juice, or leave out entirely.
3. 3Step 3: To prepare the fish soup base:
4. 4Step 4: Coarsely chop the tomatoes, onion, garlic cloves, fennel, and leek. Place some olive oil in a large fry pan or Dutch oven and over medium heat, cook the chopped onion, garlic cloves, fennel, and leek until soft and translucent (2-3 minutes). Add the chopped (or canned) tomatoes, thyme, bay leaf, and chili powder (if using). Add the fish bones/trimmings and enough water to completely cover the ingredients (at least 3 cups water). Let simmer for at least 30 minutes or longer to allow all the ingredients to infuse. Add a little more water if the liquid starts to evaporate.
5. 5Step 5: While the soup is cooking, prepare the Rouille (thickening agent). Mash 1/2 of the baked potato until smooth and set aside. Finely dice and mash the garlic cloves until a paste forms. In a small bowl, combine the garlic paste, egg yolk, tobasco sauce, and tomato paste and gradually whisk in the olive oil. Mix in the mashed potato and stir to combine. Set aside.
6. 6Step 6: When the soup is ready, strain so just the liquid remains. Place your pan back onto the stovetop- now add the saffron and salt and adjust seasoning as required. Peel the 1/2 potato and chop into 1/2-inch pieces- add to the soup pan and cook for 4-5 minutes until they start to to soften. Add the fish, cover and let cook until flesh is soft but not 'mushy.' Add the mussels and clams toward the last and let cook until the shells open. At this point, the potatoes should also be cooked through.
7. 7Step 7: To add the Rouille (thickener), first mix a little of the hot soup mixture into the Rouille to moisten it. Then gradually stir in several tablespoons into the soup until it starts to thicken- soup should still be a bit runny. Taste and adjust seasoning as required.
8. 8Step 8: Add soup to individual bowls and dust with finely chopped parsley.