Bouillabaisse marseillaise – saffron fish stew with rouille
Preparation
Why this wine?
Good to know
Tips & insights
- Draw a strong stock from the carcasses and heads and strain it well; it is the foundation of the dish.
- Add the fish in stages by firmness, firmest first, most delicate last, so everything cooks at once.
- Do not leave out the strip of dried orange peel and the saffron; they give the bouillabaisse its character.
- Bind the rouille with a potato cooked in the broth, so it turns smooth and stable.
- Traditionally the broth is served first with bread and rouille, then the fish.
Frequently Asked Questions
Which wine goes with bouillabaisse marseillaise?
The Prélude. Its structure carries the saffron-gold broth and the garlic rouille, while cool red fruit and fine saltiness take up the Mediterranean fish and the orange peel. The white Louré sets its body against the powerful broth and catches saffron, fennel and olive oil with a long finish.
Which fish belong in a bouillabaisse?
Traditionally a mix of firm Mediterranean fish such as gurnard, scorpionfish, monkfish and John Dory. More important than the exact choice are variety and freshness. Use several kinds of differing firmness and keep the carcasses and heads for the stock, which gives the dish its depth.
How does the rouille turn smooth?
Grind garlic with saffron and salt to a paste, work in a potato slice cooked in the broth and the egg yolk, and pour in the olive oil slowly in a thin stream. This makes a dense, stable cream. A spoon of warm broth loosens it if needed.
How is the bouillabaisse classically served?
In two courses: first the hot, strained broth with toasted baguette and rouille, which you spread onto the bread. Then follows the poached fish with the potatoes. This order lets both parts speak for themselves and is the traditional Marseille way.
