Provencal bouillabaisse soup - Le Coup de Grâce
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    • Provencal bouillabaisse soup

    Preparation :55 min Cooking :50 min
    Difficulty :hard
    Servings :6

    I love soups! Especially this Provencal bouillabaisse soup… It is warm, filled with good liquids and with a ton of fish and seafood. You want to impress your step-father? This is the perfect recipe!

    Ingredients

    • 10 cups fish broth from the market, smoking hot
    • 1 tablespoon safran
    • 1 bay leave
    • 1/4 cup olive oil
    • 4 garlic cloves, finely chopped
    • 2 cups white potatoes, peeled and diced
    • 2 celery sticks, sliced
    • 2 leeks, white part only, finely sliced
    • 1 big fennel bulb, cut in 4 and heart removed, sliced (keep leaves for decorating)
    • 1/2 yellow onion, finely chopped
    • 1/4 cup pastis (Pernod)
    • 2 tablespoons tomato paste
    • Juice and zeste from 1/2 orange
    • 2 thyme sprigs
    • 500g white fish mix (haddock/cod/tilapia), cut in big chunks
    • 400g huge raw shrimps, peeled and tailed removed, size 16-20
    • 3 big tomatoes seeded, cut in big cubes
    • 2 lb fresh mussels, cleaned
    • 1/2 cup water
    • 1/4 cup white wine
    • Salt and ground pepper

    Preparation

    • Pour the fish broth in a big bowl then add safran and bay leave. Stir and set aside.
    • In a big pan at medium heat, add olive oil followed by garlic, potatoes, celery, leeks, fennel and onion. Generously season with salt and pepper then stir well. Cook for 8 minutes, while stirring often, to caramelize the vegetables. Add oil if needed.
    • Add the pastis and tomato paste then stir well. Continue cooking for 2 minutes.
    • Add the fish broth, juice and orange zest, thyme, season with salt and pepper then stir well. Bring to a boil, reduce at low heat and cover. Let simmer for 30 minutes while stirring from times to times.
    • Add the fish and shrimps then stir. Cook for 3-4 minutes until the fish is cooked! Remove from heat and add the tomatoes.
    • In a big skillet at medium-high heat, add the mussels with the water and wine. Season with salt and pepper, stir then cook for about 5 minutes or until all mussels are opened! Drain off juice. Split soup into bowl, place some mussels on top then garnish with fennel leaves!
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    Our wine stewards suggest

    +- 15$Lucien et Marcel par Grand Sud Vermentino Colombard

    A white wine sold in liter can be good? Here is the proof! Simple but great, fresh and easy to drink, with it's grapefruits and nutmeg notes. You won't be dissapointed!

    +- 30$Alphonse Mellot, Le Manoir 2014

    The Sancerre naming, located in north of France, puts forward the sauvignon blanc grown on cold and limestone soils that allows to create elegant and different wines.

    Triple du Nouveau Monde, Le Lion Bleu

    Fish broth, pastis, white wine and fennel will pair well with this Triple beer with aromas of citrus, spices and resin. Thanks to the high alcohol content and the aromas in it, it is a great alternative to the white wine usually drinked along with this dish of Provence.

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    Provencal bouillabaisse soup

    • Preparation : 55 min
    • Cooking : 50 min
    • Servings : 6

    Ingredients

    • 10 cups fish broth from the market, smoking hot
    • 1 tablespoon safran
    • 1 bay leave
    • 1/4 cup olive oil
    • 4 garlic cloves, finely chopped
    • 2 cups white potatoes, peeled and diced
    • 2 celery sticks, sliced
    • 2 leeks, white part only, finely sliced
    • 1 big fennel bulb, cut in 4 and heart removed, sliced (keep leaves for decorating)
    • 1/2 yellow onion, finely chopped
    • 1/4 cup pastis (Pernod)
    • 2 tablespoons tomato paste
    • Juice and zeste from 1/2 orange
    • 2 thyme sprigs
    • 500g white fish mix (haddock/cod/tilapia), cut in big chunks
    • 400g huge raw shrimps, peeled and tailed removed, size 16-20
    • 3 big tomatoes seeded, cut in big cubes
    • 2 lb fresh mussels, cleaned
    • 1/2 cup water
    • 1/4 cup white wine
    • Salt and ground pepper

    Preparation

    • Pour the fish broth in a big bowl then add safran and bay leave. Stir and set aside.
    • In a big pan at medium heat, add olive oil followed by garlic, potatoes, celery, leeks, fennel and onion. Generously season with salt and pepper then stir well. Cook for 8 minutes, while stirring often, to caramelize the vegetables. Add oil if needed.
    • Add the pastis and tomato paste then stir well. Continue cooking for 2 minutes.
    • Add the fish broth, juice and orange zest, thyme, season with salt and pepper then stir well. Bring to a boil, reduce at low heat and cover. Let simmer for 30 minutes while stirring from times to times.
    • Add the fish and shrimps then stir. Cook for 3-4 minutes until the fish is cooked! Remove from heat and add the tomatoes.
    • In a big skillet at medium-high heat, add the mussels with the water and wine. Season with salt and pepper, stir then cook for about 5 minutes or until all mussels are opened! Drain off juice. Split soup into bowl, place some mussels on top then garnish with fennel leaves!

    Innkeeper, drinks!

    +- 15$Lucien et Marcel par Grand Sud Vermentino Colombard

    A white wine sold in liter can be good? Here is the proof! Simple but great, fresh and easy to drink, with it's grapefruits and nutmeg notes. You won't be dissapointed!

    +- 30$Alphonse Mellot, Le Manoir 2014

    The Sancerre naming, located in north of France, puts forward the sauvignon blanc grown on cold and limestone soils that allows to create elegant and different wines.

    Triple du Nouveau Monde, Le Lion Bleu

    Fish broth, pastis, white wine and fennel will pair well with this Triple beer with aromas of citrus, spices and resin. Thanks to the high alcohol content and the aromas in it, it is a great alternative to the white wine usually drinked along with this dish of Provence.

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