Ingredients
- 4 oz fish (4 or 5 varieties such as: stripped black bass2 lbsred snapper, ocean perch, monkfish / anglerfish and conger eel)
- onions4 largesliced
- – 8 ripe tomatoes6 unitsliced
- leek1 unitthinly sliced
- garlic8 clovescrushed
- coarse salt and ground black pepper1 unit
- 1 unit
- – 4 dried fennel stalks or a small glass of Pernod or Pastis3 unit
- 2 unit
- ½ teaspoon
- 1 unit
- potato for each serving1 unit
- 1 strip
- – 8 ripe tomatoes6 unitsliced
- 1 unit
- 1 unit
- rouille sauce1 unit
Method
1
Prepare the fish by cleaning and cutting 2 lbs of mixed varieties (such as red snapper, ocean perch, monkfish, or conger eel) into large, uniform pieces; set aside on a plate.
2
Heat olive oil in a large, heavy-bottomed pot or Dutch oven over medium heat and add the 4 large sliced onions and 1 sliced leek; cook until softened and fragrant, about 5 minutes.
5 minutes
3
Add the 8 crushed garlic cloves, crushed red pepper flakes, and bay leaves to the pot, stirring constantly for 1 minute to release the aromatics.
4
Add the 6 sliced ripe tomatoes to the pot and stir well, cooking for 3 minutes until they begin to break down.
3 minutes
5
Pour in the water or fish stock (enough to submerge the ingredients) and add the saffron, dried fennel stalks or Pernod, and dried orange peel strip; season with coarse salt and ground black pepper to taste.
6
Bring the broth to a boil, then reduce heat to a gentle simmer and cook uncovered for 15 minutes to allow the flavors to meld.
15 minutes
7
Meanwhile, peel and cut 4 potatoes (one per serving) into thick rounds or chunks; add them to the simmering broth and cook for 10 minutes until just tender.
10 minutes
8
Carefully arrange the fish pieces on top of the potatoes and broth, ensuring they are partially submerged; maintain a gentle simmer without stirring.
9
Cook for 8–10 minutes until the fish is opaque and cooked through, being careful not to overcook or break the delicate pieces.
9 minutes
10
Taste the broth and adjust seasoning with additional coarse salt and ground black pepper as needed.
11
Ladle the bouillabaise into individual serving bowls, distributing fish, potatoes, and broth evenly; serve immediately with garlic croutons on the side and rouille sauce for stirring into each bowl.