The season of bouillabaisse, a specialty of Marseille in the south of France, has arrived.
This time, George will be making it the way professionals make it, but don't worry, it can be arranged more easily.
We hope you will enjoy making it your own way, without being bound by the ingredients or the time and effort required, while using the recipe as a reference.
Ingredients (2 to 3 servings)
1 sea robin
1 black rockfish
1 scorpion fish
8 mussels
4 scallops
3 red shrimp
Sauce base
1/2 onion, sliced
1/2 carrot, shredded
30 g celery, shredded
3 cloves garlic, finely chopped
1 tomato, diced
20 g tomato paste
Pinch of saffron powder
1 pinch of chili pepper
1 bay leaf
60 ml Pernod wine
50 ml cognac
400-500 ml water
Salt, white pepper and olive oil to taste
Rouille
1 make-in
1 egg yolk
1 clove garlic, grated
A pinch of saffron powder
A pinch of chili pepper
A pinch of salt
100 ml olive oil