Rockfish Bouillabaisse with Rouille and Croutons
72 min 1 serving 890 kcal · 62 g proteinLevel: Expert
The nutritionist's note
Passing the broth through a mill rather than a blender extracts collagen from the bones without pulverising them, which would add bitterness. Rockfish are very rich in iodine, B12 and selenium.
Ingredients
1 serving
- rockfish350 g
- leek120 g
- fennel120 g
- tomatoes200 g
- country bread80 g
- olive oil30 g
- garlic12 g
- saffron1 g
Method
- 1
Sweat the leek, fennel and tomatoes, then add the saffron and garlic.
- 2
Cover with water, add the bones and cook for 30 minutes, then pass through a food mill.
- 3
Poach the fish for 8 minutes in the strained broth, without boiling.
- 4
Whisk a rouille with olive oil and saffron, and serve with toasted country-bread croutons (80 g) rubbed with garlic.
Nutrition facts
per serving
| Energy | 890 kcal |
|---|---|
| Protein | 62 g |
| Carbohydrates | 62 g |
| Fat | 42 g |
| Fibre | 12 g |
| Iron | 4.4 mg |
| Vitamin B12 | 7 µg |
Potential allergens
- fish
- gluten
Always check the labels of your products.
