Bouillabaisse Marseille Style with Mussels and Shrimp
⏳ Time
1 hour 30 minutes
🥕 Ingredients
14
🍽️ Servings
5
Description
Rui is a French mayonnaise flavored with garlic, saffron, and red pepper, a classic accompaniment to fish soups and goulashes. To make a quick version of this sauce at home, blend 2 cloves of garlic, peeled and crushed, with 3 tablespoons of mayonnaise, 1 tablespoon of ground red pepper, and 1 tablespoon of tomato paste. Season to taste.
Ingredients
- Mussels - 10.6 oz
- Tiger shrimp in brine - 10.6 oz
- Scorpion fish fillet - 17.6 oz
- Tomatoes - 2 lbs
- Onion - 1 piece
- White Part of Leek - 1 piece
- Garlic - 2 cloves
- Fennel - 1 piece
- Chopped Sage Leaves - 2 tablespoons
- Orange zest - 1 teaspoon
- Thyme - 1 tablespoon
- Bay leaf - 2 pieces
- Olive Oil - 5 tablespoons
- Saffron - a pinch
Step by Step guide
Step 1
Pour boiling water over the tomatoes for 30 seconds. Drain and rinse. Peel and chop. Heat 2 tablespoons of oil in a large skillet, sauté the onion, garlic, leek, fennel, and parsley for 5 minutes until softened. Add the tomatoes, orange zest, saffron, bay leaves, thyme, and 600 ml of water; bring to a boil. Season and simmer for 20–25 minutes.
Step 2
Cut the fish fillet into even pieces and add to the pot. Cook on low heat for 2–3 minutes without stirring. Add the mussels and shrimp, cook for another 5 minutes until the mussels open (discard any that do NOT open) and the fish flakes easily.
Step 3
Remove the fish and seafood, set aside. Strain the broth through a sieve, keeping all the vegetables, return the liquid to the pot, add the remaining oil, and boil for 2 minutes over high heat.
Step 4
Return the vegetables, fish, and seafood to the pot.
Step 5
Serve with garlic toasts. Toast pieces of bread and rub with garlic. Serve the soup with garlic toasts, rui sauce, and cheese.
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