- 1 whole red snapper (2 lbs or 900 g), with belly and insides removed
- 3 celery stalks, chopped
- 1 large white onion, chopped
- 1 fennel bulb, chopped
- 2 cloves garlic, chopped
- 1 g of saffron
- 1 tsp (5 ml) black peppercorns
- 1 bay leaf
- 4 cups (1 L) fish stock
- 2 large tomatoes, chopped
- salt, to taste
- Remove fillets from fish, keeping the bones and head aside.
- Place fish bones and head in a large sauce pot.
- Add celery, onion, fennel, garlic, saffron, peppercorns, bay leaf, fish stock and tomatoes.
- Bring to a simmer over medium heat and cook for 1 hour to 90 minutes.
- Remove soup from heat and transfer to a food processor.
- Blend for 2-3 minutes, or until completely smooth.
- Adjust seasoning with salt.
- You can strain the soup but this is not necessary.
- Return to sauce pot over medium heat.
- Remove skin from fillets, and cut into 1 inch pieces.
- Add red snapper flesh to the bouillabaise and cook for 3-4 minutes.
- Remove from heat, and serve immediately.
- Serve with rouille with garlic toast (see recipe).