Description
Experience the vibrant flavors of the Mediterranean with this exquisite Marmite Poissons dish, featuring tender fish and a creamy saffron-infused rouille sauce. Perfect for impressing guests or enjoying a cozy night in, this recipe is a true culinary adventure.
Ingredients
- Fish Stock
- White Fish (cod, haddock, or salmon)
- Saffron
- Rouille (garlic and chili mayonnaise)
- Chili Paste
- Onions
- Garlic
- Thyme
- Egg Yolks
- Olive Oil
- Lemon Juice
Instructions
- Prepare the Fish: Start by cleaning and cutting your choice of fish into bite-sized pieces. Set them aside.
- Make the Fish Stock: In a large pot, bring your fish stock to a gentle simmer. If you’re using vegetable stock, ensure it’s well-seasoned. Add in some chopped onions, garlic, and herbs like thyme for extra flavor.
- Add the Fish: Once the stock is simmering, gently add the fish to the pot. Let them poach for about 5-7 minutes, or until they are just cooked through. Be careful not to overcook them!
- Prepare the Rouille: While the fish is cooking, in a mixing bowl, combine garlic, egg yolks, and a few drops of lemon juice. Slowly drizzle in olive oil while whisking until you achieve a thick, mayonnaise-like consistency. Stir in chili paste and a pinch of saffron (or turmeric if substituting) for flavor.
- Combine Ingredients: Once the fish is cooked, remove the pot from heat. Gently stir in a small amount of the rouille to the stock to create a creamy texture. Reserve some rouille for serving.
- Serve: Ladle the fish and broth into bowls, and finish with a dollop of the remaining rouille on top. Garnish with fresh herbs, like parsley or chervil, for added freshness.
- Prep Time: 15 mins
- Cook Time: 30 mins
- Category: Dinner
- Method: Poaching
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 2 g
- Sodium: 800 mg
- Fat: 15 g
- Saturated Fat: 2 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 3 g
- Protein: 30 g
- Cholesterol: 70 mg
Keywords: Use the freshest fish possible for the best flavor. Adjust the amount of chili paste in the rouille according to your heat tolerance.