How about a little cooking?
Here is a recipe that we suggest:
- 4 kg of fish (depending on availability)
- 1.5 kg of scorpion fish
- 1 kg of Saint-Pierre
- 6 slices of fielas
- 3 red mullet
- 4 weaverfish
- 6 slices of monkfish
- 1 kg of fish soup.
Brown the onion, garlic and tomatoes over a high heat in olive oil. Add the soup fish, cleaned and cut up, and stir to obtain a paste-like consistency (about 15 minutes). Add boiling water and leave to boil for at least 1 hour.
Add fennel and parsley, salt and pepper. Pass through a food mill, then through a sieve, without forgetting to press the bottom so that the juice runs out.
Add the raw potatoes cut into large slices (2 slices per person), then the fish according to their size and the firmness of their flesh (scorpion fish, Saint-Pierre, fielas, anglerfish).
Boil for 20 minutes. 5 minutes before serving, add the galinettes and the spiders.
Once cooked, remove the fish and potatoes, add salt and pepper, saffron and arrange on serving dishes.
The usual recipe is based on aïoli to which saffron and hot pepper are added.
Another recipe can be made with potatoes and chilli.
Some restaurants have signed the ‘Bouillabaisse charter’ created in 1980 by certain restaurateurs to define the basic ingredients and presentation of this dish in order to ensure its quality. Indeed, this charter was invented because some unscrupulous restaurateurs were using the name ‘bouillabaisse’ to serve any fish soup. Nevertheless, there are some restaurateurs who serve it in the rules of the art, but they did not wish to subscribe to this charter.
