Catfish bouillabaisse
With catfish fillet
50 portions · food service
A saffron-scented tomato broth with fennel, root vegetables and mussels. The firm catfish fillet holds its shape in the pot instead of falling apart.
Ingredients
Soup
- 6.25 kg catfish fillet
- 12.5 yellow onions
- 19 garlic cloves
- 25 small carrots
- 12.5 parsnips
- 12.5 fennel bulbs
- 5 kg crushed tomatoes
- 3.125 liters white wine
- 8.75 liters water
- 3.5 dl fish stock
- 3 tbsp thyme
- 1.5 tbsp fennel seeds
- 4.7 g saffron
- 19 bay leaves
- 6.25 kg potatoes
- 125–250 frozen pre-cooked mussels
- approx. 5 lemons — to taste
- Salt — to taste
- Black pepper — to taste
Saffron aioli
- approx. 1.67 kg crème fraîche
- approx. 0.83 kg mayonnaise
- approx. 9–10 garlic cloves — to taste
- 4.7 g saffron — to taste
- Salt — to taste
Garnish
- 250 g parsley
Method
- 01
Prepare the vegetables
Chop the onions and garlic. Slice the fennel and cut the carrots, parsnips and potatoes into smaller pieces. Sweat onion, garlic, fennel, carrot and parsnip over low heat in a little butter or oil until they begin to soften.
- 02
Build the flavor base
Add crushed tomatoes, thyme, fennel seeds, saffron and bay leaves. Let them fry for a minute so the flavors open up.
- 03
Cook the soup
Pour in white wine, water and fish stock. Add the potatoes and let the soup simmer for about 10 minutes.
- 04
Add the catfish
Cut the catfish into suitable pieces and add to the soup. Simmer until the fish is cooked through, about 7–8 minutes.
- 05
Add the mussels
Add the mussels toward the end and heat through. Season the soup with lemon, salt and black pepper. Remove the bay leaves before serving.
- 06
Saffron aioli
Mix crème fraîche and mayonnaise. Add finely grated or pressed garlic and saffron. Season with salt.
- 07
Serve
Top the bouillabaisse with parsley and serve with saffron aioli and rustic bread.
