Bouillabaisse of the Mediterranean
In a good-sized marmite on high heat, brown in a ¼ ltr of olive
oil, the onions cut in rounds, 1 head of garlic, the tomatoes, the
celery (cut into pieces), 1 of the peppers and the tarragon.
well-browned, add the 3 kg of small rock fish, gutted and scaled.
Stir well for about 20 minutes to get a paste.
Add the herbs, salt
and pepper to taste. Moisten with boiling water (1 ltr of water
per kg of fish) and let boil for 30 minutes then pass through a
food mill and strain in a china cap. Do not forget to apply pressure
to the bottom of the china cap in order to get the maximum of juice.
Finish the seasoning with the saffron (5 gr should be enough).
this bouillon, poach the 4 kg of fish according to their size and
the firmness of their meat (the John Dory requires longer cooking
time than the red scorpion fish of equal size whose meat is more
But one can never repeat enough that the fish must not
be overcooked; the cooking time is always shorter than what we imagine.
Put the potatoes cut in rounds in the bouillon, just before the
fish, and bring everything to a boil. Once cooked, gently remove
the fish, carefully bone, and place the fillets in a large preheated
deep dish. The bouillon (very hot) will be poured over the fillets
once they are placed in the dish.
- 3 kg small rock fish (rainbow wrasse, scorpion fish, wrasse,
blavier, sarans) for the stock
- 4 kg very large fish (John Dory, red scorpion fish, scorpion
fish, monkfish, moray, weever, gurnard)
- 2 medium onions
- 1 head garlic
- 1 rib celery
- bay leaves
- some tarragon
- 4 large fresh tomatoes
- 4 medium potatoes
- ¼ ltr first pressed olive oil
- about 5 gr saffron, top quality
- 1-2 red peppers, according to your taste
- 4 yolks
- some coarse salt
- 1 day-old baguette
Uncooked fish in lemon and herbs
For four persons : Marinad ingredients
- 1/10 lemon juice
- 4/10 olive oil
- a pinch of salt, pepper ginger powder chili powder
- a coffee spoon of minced Tarragon, minced Basil
For four persons : Market
for the fish
- 1.2 kg whole (400 g cleaned) of the fish desired (Loup, Daurade
Royale, Sar, Pageot, Denti)
- 100g of small French green beans
- 2 artichoke heart
- 2 tomatoes
- a bunch of chervil
Filet the fish (be sure that there are no scales remaining).
Cut the filets into small slices, not too thick.
Prepare the marinade as you would a vinaigrette and add the fresh
herbs at the last minute.
Drench the fish in the marinade, mix all together, and quickly
remove the fish.
Put the fish in a colander to drain.
Place a small bouquet of seasoned green beans in the center of
a plate with an artichoke heart.
Decorate the green beans with a rosace.
Arrange the marinated fish around the outside of the plate.
Sprinkle with some small chopped tomato and finish by snipping
some chervil over all and seasoning with Fleur de Sel de Guérande.
Tip : Don’t prepare this dish in advance.
The lemon juice with cook the fish and dry it out.