Bouillabaisse:

The origins of Marseille bouillabaisse

Can we believe the Roman bouillabaisse legend? Venus is said to have offered some to Vulcan to send him to sleep so that she could seduce Mars in peace! What is known as bouillabaisse is an emblematic dish from the South of France which is classically a fish stock with leftovers of fish and the fish the fishermen aren’t able to sell. Prepared with Mediterranean fish cooked in a strong stock, perfumed with fennel and saffron, bouillabaisse has a lot of fans! Scorpion fish, weeverfish, John Dory and conger eel are often used to prepare it.

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Chef Lionel Lévy’s bouillabaisse milkshake recipe

Ingredients (for 6) :

For the rouille (sauce):

• 3 potatoes
• 1½ l of soup
• 8 g garlic
• 4 egg yolks
• Saffron
• 1 red mullet liver
• Salt, Espelette pepper
• Olive oil

For the egg capuccino:

• 10 eggs
• 20 g butteer
• 50 g olive oil
• 125 g mascarpone
• Salt, white pepper

For the foam of fish soup:

• 2 kg rockfish
• 2 branches of celery
• 2 carrots
• 1 onion, leek, orange
• 2 fennels
• 2 heads of garlic
• Thyme, bay leaf
• 100 g tomato puree
• Pastis
• 4 litres fish fumet
• Saffron, pastis, olive oil
• One fish fillet
  

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Preparation:

1st step: the foam of fish soup

Sauté the fish in the olive oil, add the aromatic garniture cut into small 3 centimetre-long pieces: celery, carrots, onion, fennel, leek. Déglacer with the pastis. Add the orange cut into 4, the garlic cut in half, tomato puree, thyme, and bay leaf. Bring to the boil, skim. Cook over low flame for 2 hours. Add the saffron. Reduce to half and season.

Step 2: the rouille

Peel and cut potatoes into pieces, and cook them in the fish soup with the garlic and saffron. Strain and blend the potatoes with the garlic and egg yolks. Add a red mullet liver and blend. Add the salt, Espelette pepper and olive oil.

Step 3: the egg cappuccino

Whisk the eggs with salt and pepper, scramble them in a skillet with a knob of butter and a drop of olive oil, stop the cooking process and add the mascarpone. Blend. Pour into a cream dispenser using 2 gas cartridges.

Step 4: the fish fillet

Cut a filet of fish, without the skin, into little cubes.

Step 5: serving

In a glass, place the rouille, the egg capuccino and the foam of fish soup.

Enjoy!