Authentic French Bouillabaisse Recipe | PEKIS Recipes

Ingredients

• Olive oil 60 ml (¼ cup)
• Onion 200 g (1 large, finely chopped)
• Leeks 200 g (2 medium, white part only, sliced)
• Fennel bulb 250 g (1 medium, thinly sliced)
• Garlic cloves 12 g (4 cloves, minced)
• Tomatoes 400 g (2 large, chopped)
• Tomato paste 30 g (2 tbsp)
• Orange zest 5 g (1 tsp, finely grated)
• Saffron threads 0.5 g (½ tsp)
• Thyme 3 g (1 tsp, dried)
• Bay leaves 2 pieces
• White wine 250 ml (1 cup)
• Fish stock 1.5 L (6 cups)
• Salt 10 g (2 tsp)
• Black pepper 2 g (½ tsp, freshly ground)
• Red rascasse 500 g (1 whole fish, cleaned and cut into chunks)
• Monkfish fillets 300 g (2 fillets, cut into 5 cm / 2-inch pieces)
• John Dory fillets 300 g (2 fillets, cut into 5 cm / 2-inch pieces)
• Mussels 400 g (14 oz, scrubbed and debearded)
• Clams 300 g (10 oz, rinsed)
• Prawns 400 g (14 oz, whole, shells on)
• Langoustines 300 g (10 oz, optional)
• Garlic cloves 6 g (2 cloves, minced)
• Egg yolk 20 g (1 large egg yolk)
• Dijon mustard 5 g (1 tsp)
• Lemon juice 15 ml (1 tbsp)
• Olive oil 120 ml (½ cup)
• Salt 5 g (1 tsp)
• Cayenne pepper 1 g (¼ tsp)
• Baguette 1 loaf (sliced and toasted)