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Bouillabaisse recipe

This bouillabaisse is served in Bennie Blij's food truck. It is a sustainably made fish soup in which all fish by-products, such as bones, heads, and trimmed belly fat from fillets, are used. A bouillabaisse to make you happy!

Ingredients

2units.itemslarge onions
1units.itemsWinter carrot
5kgfish by-product
1units.itemsGarlic
1units.itemsFennel
1units.itemsLeek
20gThyme
20gRosemary
250gTomato paste
3kgripe tomatoes
0.5Fennel seed
200gcooked rice
5kgfish by-product
4lFish stock

1lFish stock
3units.itemsGarlic cloves
5mashed potato powder
1bouillabaisse
1Harissa

Salt
Buckwheat
Oil
heat lamp

1units.itemsred mullet fillet
3units.itemsMussels
2units.itemsPeeled scampi
piri piri oil
Chives

Preparation

  1. Blend the fish scraps into mince.
  2. Cut all the vegetables into large pieces.
  3. Sauté the onions, garlic, and the rest of the vegetables in olive oil until lightly caramelized.
  4. Add tomato paste, chopped tomato, and minced fish, then deglaze with fish stock.
  5. Add herbs, saffron, and rice.
  6. Bring quickly to a boil and let infuse for about 15 minutes.
  7. Blend the soup and pass the mixture through a fine chinois.
  8. Season with salt and pepper.

  1. Bring the fish stock to a simmer with the bouillabaisse, saffron, garlic, and harissa and let it infuse for 15 minutes.
  2. Thicken with instant mashed potato powder to yogurt consistency, strain, and pour into a siphon.
  3. Charge the siphon with two cartridges.

  1. Cook the buckwheat in salted water for about 15 minutes until just overcooked.
  2. Rinse cold and dry.
  3. Puff in a shallow pan with plenty of oil at about 165°C, then dry on a cloth under a heat lamp and season with salt.

  1. Briefly poach the fish, prawns, and mussels and place in the bowl with the foam.
  2. Pour over the bouillabaisse and sprinkle with some puffed buckwheat.
  3. Finish with chives and piri piri oil.