This is a very basic form of bouillabaisse. Just a few ingredients and there isn’t any shell fish or anis or fennel and the stock is made as it’s cooking. You can start with this recipe and add on to it but it’s really very good as simple as it.
-just a few simple ingredients-
Simmer the onions, garlic and tomatoes in oil with salt and black pepper on high heat, until they soften and release their liquid. There’s no need to peel or cut them too finely since they’ll be strained out before serving. Add the saffron and stir.
Lay the cleaned whole fish (any kind of white fleshed fish will do) on top of the vegetable mixture and cover them with boiling water. Lower the heat and simmer for 10 -15 minutes.
Remove the fish and place it in a platter and filet it. Return the bones to the broth and bring to a rapid boil for a few minutes then strain the liquid.
Place crusty bread in bowls and lay pieces of the fish on top of it, then some of the liquid and a sprinkle of chopped parsley if you like.
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Robert Iulo at Yelp