Bouillabaisse – the fishermen’s soup of Marseille. Once, during the fish weeks on Spun, I shared a more complex version of this dish. Bouillabaisse number two is simpler, faster, and just as delicious. So far, this is the only one we've tried in Istria. Three types of fresh fish and shellfish create the perfect broth. The herbs were chosen from what was available in the fridge or growing in the yard. The result? Five liters (!) of fragrant soup.
- 500 g fresh fish (we used three small fillets of different fish)
- 500 g fresh mussels
- 2 onions
- 1 medium leek stalk
- olive oil
- 3 small dried chili peppers
- 500 ml tomato paste (passata)
- 3 garlic cloves
- small bunch of fresh fennel greens
- small bunch of thyme
- 3 bay leaves
- 5 cherry tomatoes (or 2 regular tomatoes)
- 4 potatoes
- 2 carrots
In a large five-liter pot, heat the olive oil. Cut the onions into quarters (or 6-8 pieces), and slice the garlic cloves into 2-3 pieces. Toss them into the olive oil, followed by the chili peppers. Stir and allow them to brown slightly. Finely chop the fennel greens and thyme, add them to the onions, and halve the cherry tomatoes before adding them to the mix. Season with 1 tablespoon of passata and lightly caramelize for 2 minutes. Pour in the remaining passata, then reduce the heat.
Wash the fish and shellfish. If you're sure the fish is flavorful, leave the head. If unsure or doubtful, it's better to remove it.
Peel and dice the potatoes and carrots. In a pan, heat some olive oil and sauté the potatoes and carrots until golden brown. Add the fish and bay leaves. Once the fish is slightly seared, transfer everything to the soup pot. Pour in boiling water, filling the pot almost to the top (leaving space for the mussels!), and salt to taste. Bring to a boil and skim off the foam. This process should take about 5 minutes.
Once the foam stops forming, pour in the wine, add the saffron, and drop in the mussels. Reduce the heat and let it simmer for another 25–30 minutes. Taste and adjust the salt if needed. For an extra touch of depth, you can add 50 ml of cognac or 2 tablespoons of wine vinegar.
Behind the scenes and a touch of the sea views.
In a large five-liter pot, heat the olive oil. Cut the onions into quarters (or 6-8 pieces), and slice the garlic cloves into 2-3 pieces. Toss them into the olive oil, followed by the chili peppers. Stir and allow them to brown slightly. Finely chop the fennel greens and thyme, add them to the onions, and halve the cherry tomatoes before adding them to the mix. Season with 1 tablespoon of passata and lightly caramelize for 2 minutes. Pour in the remaining passata, then reduce the heat.
Wash the fish and shellfish. If you're sure the fish is flavorful, leave the head. If unsure or doubtful, it's better to remove it.
Peel and dice the potatoes and carrots. In a pan, heat some olive oil and sauté the potatoes and carrots until golden brown. Add the fish and bay leaves. Once the fish is slightly seared, transfer everything to the soup pot. Pour in boiling water, filling the pot almost to the top (leaving space for the mussels!), and salt to taste. Bring to a boil and skim off the foam. This process should take about 5 minutes.
Once the foam stops forming, pour in the wine, add the saffron, and drop in the mussels. Reduce the heat and let it simmer for another 25–30 minutes. Taste and adjust the salt if needed. For an extra touch of depth, you can add 50 ml of cognac or 2 tablespoons of wine vinegar.
Behind the scenes and a touch of the sea views.
