Languedoc Fish Soup from Sud de France by Caroline Conran
I was reminded of Connecticut chowder, – a fish soup with bacon and tomatoes – when I came across this rather magical dish. The Languedoc bouillabaisse is an ar
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Cooking tools:
- Chef's knife
- Cutting board
- Pot
- Skillet
- Wooden spoon
- Ladle
- Colander
- Oven
- Baking sheet
- Serving bowl
- Spoon
- Mixing bowl
Ingredients
- salt, pepper
- 12-18 slices of toasted baguette
- white part of the leeks (see above), halved lengthwise and finely sliced
- 3 cloves garlic, chopped
- aïoli
- 2 ripe tomatoes, skinned, deseeded and chopped
- 150 ml white wine
- large pinch saffron
- 200 g lardons
- 3 tbsp olive oil
- 2-3 leeks, green parts, washed and sliced (keep white for the soup)
- 1 bay leaf
- 2 cloves garlic, sliced
- 2 kg mixed filleted fish, including bones
- 750 g mussels, cleaned
- 300 g clams, well washed
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