Bouillabaisse, fish soup

Among the great variety of options for this legendary Marseilles soup, there are those next to which our tsar's ear will seem like a meager soup. Bouillabaisse is often called "fish soup". But classic bouillabaisse is a complex dish in which all its ingredients must be harmoniously combined. Both for the fish broth and for the dish itself, several types of fish are traditionally used. For example, sea cock, anglerfish, sea ruff (scorpion fish), red mullet, steamed. Or another option is fish with white and rather tender meat: dorada, sea bass, turbot, cod. In this case, the fish should be exclusively seafood. It is best to buy chilled. Other important components of bouillabaisse are croutons with grated cheese (for example, emmental or gruyere) and sauce.

Ingredients

• absinthe (pernod) - 2 tablespoons
• leek stalk - 1 pc.
• carnation buds - 3 pcs.
• scallops - 8 pcs.
• hard tomatoes - 4 pcs.
• monkfish tail - 1 pc.
• large onions - 2 onions
• celery (root) - half small
• dry white wine - 1 l
• stalked celery - 5-6 pcs.
• bay leaves - 3 pcs.
• olive oil
• carrots - 1 pc.
• lemon juice - half a lemon
• haddock - 1 pc.
• fennel - 2 heads
• boiled shrimps - 8 pcs.
• fennel seeds - a pinch
• dorada - 1 pc.
• For croutons
• baguette - 1 pc.
• butter
• garlic - 2 cloves
• For the "rui" sauce
• egg yolk - 1 pc.
• lemon juice and lemon zest, chopped - 1 tsp
• saffron - 3 stamens
• dry white wine - 1 tbsp
• black pepper - 4 peas
• Dijon mustard - 1 tsp
• olive oil - 300 ml
• salt
• cayenne pepper - a pinch
• garlic - 1 small clove

Directions

1. Remove the skin of the monkfish, cut out the ridge and tail (leave them for the broth), peel the fillets from the films, holding the film with a paper towel. Peel the haddock and gilthead, cut into fillets. Peel the shrimp. Remove gills and eyes from fish heads. All heads, bones, shells are also saved for broth.
2. Pour 2 liters of water into a saucepan, bring to a boil, put peeled and coarsely chopped onions, carrots, a green part of a leek, both types of celery and half of one head of fennel. Cook for 30 minutes. over medium heat. Add wine and cloves, bring to a boil again.
3. Cut the tomatoes in half (or quarters if they are large), add to the boiling broth, along with black peppercorns, crushed with the flat side of a knife, fennel seeds and bay leaves. After it boils, continue cooking over medium heat for 5-7 minutes.
4. Dip fish and shrimp heads, bones and shells into the broth. Bring to a boil, reduce heat to almost low and cook for another 30 minutes, covering the pan with a loose lid. The foam formed in the broth should be regularly removed with a slotted spoon or strainer.
5. Strain the finished broth, while hot, through a very fine sieve (or a colander lined with a towel or several layers of cheesecloth) into a clean saucepan. Discard the contents of the broth. Salt the broth, add saffron. Keep warm.
6. Peel the remaining one and a half heads of fennel from coarse or damaged outer leaves. Chop into thin petals. Cut the white part of the leek into thin slices. Then rinse the chopped vegetables thoroughly from the earth and sand, dry completely.
7. In a large saucepan with a thick bottom, pour 3 tbsp. l. olive oil, add prepared fennel and fry for 3 minutes. over not very high heat, stirring all the time. Then add the prepared leek, fry for another 1 minute. Pour in warm broth, bring to a boil and cook for 15 minutes, not letting it boil violently.
8. Cut all prepared fish fillets into pieces with a side of about 3 cm. Large shrimps can be cut in half lengthwise. Add pernod and lemon juice, fish and shrimp to the boiling broth, cook for 3 minutes. Add scallops, bring to a boil, remove from heat. Close the lid.
9. Cut the baguette into pieces approximately 0.5 cm thick; grease on one side with butter. Bake at 180 ° C until golden brown, 10-12 minutes. Remove from the oven, cool slightly and lightly grate the croutons with a clove of garlic cut in half on one side.
10. Soak saffron in wine in a small bowl. Whisk the yolks and mustard in a large bowl. Gradually pour in the olive oil in a very thin stream, without stopping whisking. Add garlic and salt pounded in a mortar to the resulting emulsion, add cayenne pepper, pour in wine with saffron and lemon juice. Mix.
11. Heat bowls or bowls before serving. Divide the fish and seafood into bowls with a slotted spoon and serve immediately. Already on the table, pour hot broth over the fish and seafood. Serve separately the croutons with rui sauce.