Bouillabaisse by Chef Alain Laporte
Recipe
Bouillabaisse is more than just a fish dish; it embodies the soul of the Mediterranean, a blend of marine flavors and age-old traditions. Chef Alain Laporte, a prominent figure of the Escoffier Disciplines, continues this legacy with a recipe true to its origins, while adding his personal touch.
Ingredients
For an authentic bouillabaisse, selecting the right fish is crucial. Chef Laporte chooses fresh rockfish such as scorpionfish, conger eel, sea robin, John Dory, sea bream, goatfish, and monkfish. These are cooked in a broth infused with garlic, fennel, saffron, tomatoes, potatoes, and olive oil. Rouille, a garlicky mayonnaise enhanced with saffron, accompanies the dish, along with garlic-rubbed croutons.
Preparation
- In a large pot, sauté chopped onions and garlic in olive oil.
- Add crushed tomatoes, sliced fennel, potato rounds, saffron, salt, and pepper.
- Pour in water or white wine to cover the ingredients, then bring to a boil.
- Add the fish to the simmering broth and cook gently for about 30 minutes.
- Meanwhile, prepare the rouille by mixing crushed garlic, egg yolk, olive oil, saffron, salt, and pepper.
- Serve the hot broth in deep plates, accompanied by the fish and potatoes.
- Present the rouille and croutons separately, allowing each diner to season to their liking.
Conclusion
Chef Alain Laporte’s bouillabaisse is an invitation to journey, a tribute to the rich marine products of the region and to the culinary heritage of Auguste Escoffier. Each spoonful celebrates the Mediterranean, its flavors, and its traditions.