Although the title is Julia Child’s Bouillabaisse, I did some minor adjustments to the recipe to whatever ingredients is available (aka affordable) to me. The base recipe is mostly similar (Thank God the recipe worked, in fact, it more than worked fine), with the Rouille being noticeably different as I didn’t have a blender on hand.
As I read that “Julia stresses the importance of keeping it simple”- I like recipes that are fuss free anyway; after all I’m still a student- I’ve tweaked the ingredients to make cooking a breeze, and don’t worry, the dish still taste just as great.
Julia Child’s Bouillabaisse (Serves 6)
Recipe adapted from here
1/2 red bell pepper
1/2 roasted hot red chilli or ground cayenne pepper to taste
1 tablespoon fresh lemon juice
1 small chopped garlic clove
1/4 cup fresh bread crumbs
Sea salt, about 1/2 teaspoon or to taste
Extra-virgin olive oil
- Heat the oil in a pot over medium heat; add the onions and cook gently until softened. Throw in the garlic and cook for a minute until fragrant, then add the tomatoes, water, herbs, salt and fish. Bring to a simmer, then reduce heat so that the broth bubbles slowly without boiling.
- Cook for 15 minutes and add the lemon skin, then remove the fishes and continue cooking for another 15 minutes.
- Add the mussels and cook until they turn pink, a minute or two. Taste the soup and add more salt and freshly ground pepper if needed.
- Roast the chopped red pepper on a pan.
- Chop everything except for the olive oil and lemon juice and put them in a bowl. Add the Olive oil and lemon juice and stir.
Serve the Bouillabaisse with toasted bread and rouille on the side.