Fish Soup and Bouillabaisse | The French Chef Season 1 | Julia Child

fish

🥗Healthier: tofu

💰Cheaper: canned fish

Tofu provides a plant-based option, while canned fish is more affordable.

saffron

🥗Healthier: turmeric

💰Cheaper: paprika

Turmeric offers a similar color with health benefits, while paprika is more economical.

shellfish

🥗Healthier: chicken

💰Cheaper: canned clams

Chicken is a leaner protein alternative, and canned clams are budget-friendly.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil is healthier, while vegetable oil is often less expensive.

Start by preparing a fish stock using fish bones and trimmings, such as a cod head and hake frame.

Heat 1/2 cup of olive oil in a large soup kettle over medium heat.

Add 2 cups of chopped onions (or half onions and half leeks) and cook for about 5 minutes until softened.

Add 2 cups of chopped fresh tomatoes to the onions and cook for another 5 minutes to release their flavors.

Stir in 2 pinches of saffron, 1 teaspoon of dried basil, 1/2 teaspoon of fennel seeds, and 2 one-inch pieces of dried orange peel into the mixture.

Crush 1/2 bulb of garlic and add it to the pot without peeling.

Add the fish bones and trimmings to the pot, ensuring the gills are removed from the fish head.

Pour in 2.5 quarts of water to cover the fish and add 1 tablespoon of salt.

Bring the mixture to a rapid boil, skimming off any scum that rises to the surface.

Once boiling, reduce to a slow boil and let cook for about 40 minutes, ensuring the olive oil is well mixed with the stock.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens