Bouillabaisse with Crushed Potatoes

Feb, 08, 2022
Bouillabaisse with Crushed Potatoes

Here’s a long blog post about why I’m cooking this….. Just kidding, I’m cooking it cause it’s French and I want to learn to cook French food, just like I do Puerto Rican food.  The Bouillabaisse recipe is from the Mediterranean Cookbook and the Potatoes are from RecipeTinEats.  This combo was delicious!


Prep Time: 30 min  | Cook Time: 30 min  | Servings: 6 

Once a rough and ready stew made by throwing

the fish left unused on the quayside at the end

of the day into a bubbling pot, bouillabaise is

now a celebrated dish along the French Riviera.


2¾lb (1.25kg) mixed white fish, cleaned and

boned–heads, bones, and tails reserved (I used fresh Cod, already cleaned)

2 sprigs of thyme

2 sprigs of rosemary (HEB was out so I used dried)

2 sprigs of flat-leaf parsley

grated zest of 1 lemon

6 crushed black peppercorns

1 large pinch of saffron strands

3 garlic cloves, crushed

6 tbsp olive oil

1 onion, thinly sliced

1 leek, thinly sliced

1 fennel bulb with fronds, thinly sliced

1 x14oz (400g) can chopped tomatoes

½ cup dry white wine

6 raw large shrimp, shelled (Didn’t add this, since it would be too much)

7oz (200g) cooked seafood medley,

such as mussels, squid, and shrimp

1 tbsp Pernod or other aniseed-flavored

liqueur or brandy (optional)  (Didn’t use this)

salt and freshly ground black pepper

For the rouille sauce

1 small hot chile, seeded and chopped

2 garlic cloves, crushed

1 egg yolk

small pinch of saffron strands

about ¾ cup extra virgin olive oil



Rinse the fish inside and out, drain well, and pat dry. 

Cut into 2in (5cm) pieces. Place the heads, 

bones, and tails in a pan, add enough boiling 

water to cover well,

then add the thyme, rosemary, parsley,

lemon zest, and peppercorns. Simmer

for 15 minutes.  (I used a pre-made seafood stock,

so I skipped this step).

2 For the rouille sauce, combine the chil,

garlic, egg yolk, and saffron, using a

blender, food processor, or mortar and

pestle. Once the mixture is smooth, let

infuse for at least 5 minutes. Gradually

trickle in the oil, working it in a little at

a time until you have a very thick, smooth

sauce. Season to taste. (My blender couldn’t mix this,

it was too little, so I had to use a mortar)


Put the saffron in a cup, add 2 tablespoons

of the oil. Mix well and pour over the pieces

of fish. (I poured this over the raw cod). Let stand. 

Heat the remaining oil in

a saucepan, add the onion, leek, and fennel,

and cook, stirring, for 5-7 minutes. Add the

tomatoes and stir for 2 minutes.


Pour the stock through a sieve into

-the pan. (I just added the pre-made Seafood Stock)

Mash down the flavorings

to extract as much as possible and pour

in the wine. Bring to a simmer and cook

for 20-30 minutes, stirring frequently, until

mushy, mellow, and fragrant.


Add the fish, placing the most delicate fish on top

and let bubble for 5 minutes. Shake the pot from time to

time to prevent the mixture from sticking to the bottom. Do not stir or the fish pieces will disintegrate. 


Add the shrimp and return to a boil for

5 minutes, until the fish is flaky and the

shrimp are cooked. Stir in the seafood

medley, Pernod, if using, and return to a

boil. Add a little more water, if necessary, so

the fish remains covered.

Taste and adjust the seasoning. Ladle

the broth into a soup tureen. Divide

the fish, seafood, and vegetables between

6 deep plates. Serve immediately with

croutons, rouille sauce, and

boiled Russet potatoes, if you like.

cook’s tip

You can replace the heads, bones, and tails

with a good fish stock concentrate.

Source: Mediterranean Cookbook pg. 154

Ultra Crispy Smashed Potatoes

Potatoes, Sides
Prep Time: 10 min | Cook Time: bake for 45 minutes | Servings: Servings 12

700g / 1.4 lb small potatoes (12 – 14) (Note 1)
1 – 1.2kg / 2 – 2.4lb medium potatoes (6 – 8)
1 tbsp salt (for boiling)
30g / 2 tbsp unsalted butter , melted (I used a honey butter I had made for another recipe, basically melted butter with some honey and a little salt)
1 tbsp olive oil
3/4 tsp salt (for sprinkling)
1/4 tsp black pepper
Finely chopped parsley , optional garnish

Cook potatoes: Bring a pot of water to the boil, add 1 tbsp salt. Cook potatoes until soft – small ones should take around 20 to 25 minutes, medium ones might take 30 minutes. It’s ok if the skin splits. Alternatively, steam or microwave them.
Preheat oven to 200°C/390°F (180°C fan).
Steam dry: Drain the potatoes and let them dry in the colander for 5 minutes or so.
Smash! Place on the tray then use a large fork or potato masher to squish them, keeping them in one piece. Thin = crisper. Thicker = fluffier insides. (Both good!) More nubbly surface = better crunch!
Steam dry again: Leave on the tray to steam dry for 5 minutes or so – makes them crispier!
Drizzle: Drizzle with butter, then olive oil. Sprinkle with salt and pepper.
Bake: Bake for 45 minutes (small potatoes) to 55 minutes (medium) or until deep golden and crispy. Do not flip!
Serve hot, sprinkled with parsley if desired.

Serving: 58g Calories: 85cal (4%)


February 2, 2022

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