John Myers
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Bouillabaisse with Rouille and Homemade Baguette
The perfect bouillabaisse with rouille and homemade baguette recipe with a picture and simple step-by-step instructions.
For the bouillabaisse:
- 1,8 kg Mediterranean fish
- 2 Pc. Onions
- 5 Pc. Garlic cloves
- 2 Pc. Fennel bulbs
- 1 Pc. Carrot
- 2 Pc. Celery
- 400 g Tomatoes
- 5 tbsp Olive oil
- 1 tbsp Tomato paste
- 250 ml White wine
- 1 l Water
- 100 ml Pastis aniseed schnapps
- 1 Pc. Grated organic orange peel
- 1 Pc. Bay leaf
- 8 Pc. Sprigs of thyme
- 5 Pc. Parsley stalks
- Salt
- Pepper
- Chili powder
- Espelette pepper
- 0,25 tsp Saffron threads
- 2 Pc. Waxy potatoes
For the rouille:
- 2 Pc. Egg yolk
- 80 g Boiled potato
- 2 Pc. Clove of garlic
- 4 tbsp Oil
- 2 g Saffron
For the baguette:
- 500 g Flour
- 300 g Ice cold water
- 0,25 Pc. Yeast cubes
- 1,5 tsp Salt
- 1 Pr Sugar
Bouillabaisse:
- Thoroughly clean the fish trimmings (bones and heads) under cold running water. Cut the gills from the heads and throw them away; drain everything in a colander.
- Peel and finely chop the onions and garlic. Wash and clean the potatoes, fennel, carrot and celery and dice everything. Wash and chop tomatoes, removing stalks.
- Heat the olive oil in a stock pot. Sauté the onions and garlic until golden, add the carrot, celery and fennel and continue to cook until the vegetables are lightly browned.
- Stir the tomato paste into the vegetables and sauté briefly. Add tomatoes and fish trimmings and simmer for 3-4 minutes over high heat, stirring, until everything crumbles.
- Wash the orange peel, bay leaf, thyme and parsley and add. Season everything with salt, pepper, 1-2 pinches of chilli and the saffron and cover and cook over a medium heat for 25 minutes.
Rouille:
- Now stir in the saffron and stir everything into the potato mixture and stir until a creamy mixture is formed. Put the rouille in the refrigerator for at least 30 minutes.
Baguette:
- Knead all the ingredients for the baguette. The process should take about 5 minutes. Put the dough in a sufficiently large and floured round container with a lid. Now close the lid and place the jar in the refrigerator for 10-12 hours.
- Then preheat the oven to 240 ° C top / bottom heat. Only then should you take the dough out of the refrigerator. It should have risen well and roughly doubled in volume.
- Turn the dough out onto a floured board and stop kneading it. Divide into three equal parts with a spatula or knife and turn each strand of dough about twice.
- Do not let the loaves rise and place them on a baking tray lined with baking paper. Put immediately in the preheated oven in the 2nd rail from the bottom.
- Now bake for about 15 minutes at 240 ° C, then turn the temperature down to 220 ° C and bake for about another 15 minutes.
- For the croutons: cut the baguette into cubes, drizzle with oil, salt and roast in the oven.
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