Gastronomic Bouillabaisse Recipe from Chef Ludovic Turac

Ingredients

• 2.2 lbs fish fillets (such as red mullet, scorpion fish, sea bream)
• 1 large onion
• 2 leeks, white part only
• 4 cloves of garlic
• 1 fennel bulb
• 2 tomatoes
• 2 tablespoons tomato paste
• 1 orange (peeled)
• 1 teaspoon saffron threads
• 1 liter of fish stock
• 1 cup dry white wine
• 3 tablespoons olive oil
• Salt and pepper to taste

Instructions

1. Cut the onion, leeks, garlic and fennel into thin slices.
2. Heat the oil in a large pot or Dutch oven. Add the onion, leeks, garlic and fennel and cook on medium heat for 5-10 minutes until the vegetables are soft and translucent.
3. Cut the tomatoes into cubes and add them to the pot, along with the tomato paste. Cook for another 5 minutes, stirring frequently.
4. Add the fish stock, white wine and saffron to the pot. Bring to a boil, then lower the heat and let it simmer for 20 minutes.
5. Add the fish fillets to the pot and let them cook for 5-7 minutes or until fully cooked.
6. Remove the orange peel and discard it. Cut the peeled orange into small pieces and add it to the pot. Season with salt and pepper to taste.
7. Serve and enjoy!

Verdict

This gastronomic bouillabaisse recipe is a delicious and flavorful way to enjoy a variety of fish and seafood. The combination of saffron, orange, and fennel creates a unique and aromatic broth that perfectly complements the fish. This recipe will impress dinner guests and leave them begging for seconds.

Serving Suggestions

Serve this bouillabaisse with a crusty bread or garlic croutons to soak up the flavorful broth. A glass of chilled white wine pairs perfectly with this seafood soup.