Bouillabaisse de Cabillaud

Unlike most fish soups, which are made from a variety of fish, this Bouillabaisse de Cabillaud (bwee-yah-bahz d’cah-bee- yoh) is made only with cod. The fish and potatoes are served separately from soup, so that the dish is almost a meal in itself

3 tablespoons olive oil

3 onions, chopped garlic cloves, chopped large tomatoes, blanched, peeled and chopped

4 pints water

½ teaspoon crushed saffron threads bouquet garni, consisting of

4 parsley sprigs,

1 thyme spray, and

1 bay leaf tied together

1 teaspoon grated orange rind

1 teaspoon cayenne pepper

½ teaspoon black pepper

2 teaspoon salt

10 potatoes, peeled and sliced into

5-inch rounds

2 lb. cod fillets, cut into chunks

Heat the oil in a large saucepan over moderate heat. Add the onions and garlic and cook gently for 10 minutes, stirring frequently with a wooden spoon. Add the tomatoes, stir to mix and cook for another 2 minutes. Stir in the water, saffron, bouquet garni, orange rind, cayenne pepper, black pepper and salt. Reduce the heat to very low and simmer the soup for 20 minutes.

Drop the potato slices into the soup and cook for 10 minutes. Add the pieces of cod and cook, stirring occasionally, for another 15 minutes, or until the fish is cooked.

With a large slotted spoon, remove the fish and potatoes from the soup and place them on a heated dish. Pour the soup through a sieve into a large, heated tureen, pressing the vegetables and flavourings with the back of a wooden spoon to extract as much of their juices as possible. Discard the vegetables and flavourings.

Serve immediately.

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