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Home : Recipes : Bouillabaisse with monkfish, mussels, and shrimp

Bouillabaisse with monkfish, mussels, and shrimp

Bouillabaisse is a fish stew originating from the Provence region in France. In this recipe, you will find citrus that gives this dish a fresh flavor. All our recipes are sourced from godfisk.no

Photo: Tom Haga

  • Time required: 60 min
  • Difficulty Level: Advanced

Ingredients

Aioli

Serve with

Method

  • Steam mussels in a pot with a little water for about 5 minutes or until the shells open.
  • Remove the shellfish from the shells and set aside. Strain the cooking liquid and use it in the soup.
  • Blanch the tomatoes by scoring a cross on the top and dipping them briefly into boiling water for a couple of minutes. Then transfer them quickly into ice-cold water. Peel the skin off, cut each tomato in half, and remove the seeds.
  • Grate the zest of the lemon and half of the orange.
  • Squeeze the juice of the orange.
  • Slice fennel, onion, chili, and garlic. Sauté in olive oil in a frying pan over low heat for 5 minutes.
  • Add tomato paste and cook for another 2 minutes.
  • Add fish stock, tomatoes, star anise, orange and lemon zest, and orange juice. Bring to a boil.
  • Cut the monkfish into serving pieces, add to the soup, and let it simmer for 10 minutes.
  • Add saffron, shrimp, and mussels after 5 minutes.

Aioli

  • Crush garlic with salt in a mortar and pestle.
  • Mix garlic with mashed potatoes and egg yolk.
  • Gradually whisk in the oil, then add the milk at the end. Season with lemon juice, salt, and pepper.
  • Serve the bouillabaisse with bread and aioli.

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