Fish Soup Bouillabaisse (Bouillabaisse)
Description
Hearty and aromatic soup. 1. Heat a large pot or saucepan. Simmer onions and garlic in olive oil over low heat. 2. Add chopped tomatoes and tomato paste. Increase heat to medium. 3. Pour in 3 liters of water, add herbs and greens, and orange peel (zest). Clean seafood and fish, then add to the pot. Season with salt and pepper. Cook over medium heat for 20–25 minutes. 4. Remove herbs and orange peel from the pot. Taste the broth and add more salt and pepper if needed. 5. Add John Dory and monkfish to the boiling broth. Add saffron. Add more water if necessary to ensure all ingredients are covered with liquid. 6. Continue cooking for another 10 minutes. Then add red gurnard and scorpion fish. Continue cooking for about 6 more minutes. Serving: Place all large fish pieces onto a serving dish. Prepare slices of bread for dipping into the bouillabaisse. Serve the soup with garlic-olive mayonnaise (Rouille). Ladle soup into bowls and serve.