BOUILLABAISSE, MARSEILLAN FISH STEW

Ingredients (serves 10)
• 2 kg of fish/seafood of your choice (we used conger in this video)
• 1 kg of onions
• 1 kg of tomatoes
• 2 kg of potatoes
• 1 head of garlic
• 50 ml of pastis (anise-flavoured spirit of Marseilles; you can replace it by another anise-flavoured spirit like raki, ouzo, mastika, arak etc. or totally omit this ingredient)
• Lobster or prawn heads if available (to be removed after cooking)
• fish stock
• 3 gr. of saffron
• Olive oil
• Salt
Fried garlic bread:
• Leftover bread slices
• Olive oil
• Garlic slices
Mayonnaise:
• 1 egg yolk
• 1 dessert spoon of mustard
• 1 gr of saffron
• 1 clove of smashed garlic (optional)
• Approximately 200 ml of olive oil
• A pinch of salt
• A pinch of black pepper
Thanks to Annick for her delicious recipe and participation to this video 😊

[@CookingIslands]

Bira, şarap, viski hatta brandiyi bile yemek pişirirken kullanmıştım ama rakıyı ilk kez görüyorum. Bırakacağı anason tadı hoş olabilir. En kısa zamanda deneyeceğim.

[@ozamanbiber]

Merhaba, dogrusu pastisin (ya da rakinin) tadi pek hissedilmiyor, yine de umarim dener ve begenirsiniz 😊 Sevgiler...

[@emmanuellecas4124]

Pastis Duval !!! Sacrilège !!!

[@ozamanbiber]

C'était avant PR 😁