‘Sup fam? Today I made a bouillabaisse with a rouille. Thank you so so much to the fish shop in Gaillac Bouillaseb for the bones (plus Seb is going to teach me his special Bouillaseb recipe so thats awesome! Thanks!) which were clean and everything. Plus, 3 recipes! I made her fish soup, her bouillabaisse and her rouille .Anyway, lets do it…
To start, I fried some onions and some leeks in a pan, added some garlic and tomatoes, cooked a bit more, then added the wonderful fish bones, some water, a potato, some saffron and some other herbs and simmered for 40 minutes uncovered. Then I strained the soup, removed the potato and mashed it with some red pepper, garlic and some tabasco in a mortar and pestle. I then beat in some oil, drop by drop like a mayonnaise. I returned the soup back to the pan, put on the heat and brought to the boil. I added some fish, and boiled for five minutes, beat a couple of tablespoons of the soup into the rouille and served. It was superb. The one thing that could make it better is some prawn shells or something of the kind to give it that shellfish deepness. It was awesome, not perfect, but awesome.
That was nice, this is the kind of French cooking that I love; using the whole fish! Anyhow, I have to find the KFC hidden recipe. Nah who am I kidding, I’m too lazy! C’mere Netflix…
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