The ancient Greek "kakavia" evolved into this Provençal fisherman's stew, requiring at least three varieties of Mediterranean rockfish and served with rouille-smeared croutons. Authentic preparation demands fish from the calanques and saffron from the Camargue.
Ingredients
- 1.5kg mixed fish (rascasse
- conger
- gurnard
- monkfish)
- 300g mussels
- 200g leeks
- 2 fennel bulbs
- 4 tomatoes
- 4 garlic cloves
- 1 orange peel
- 1g saffron threads
- 150ml olive oil
- 1 tbsp pastis
- fish stock
- rouille (garlic-saffron mayonnaise)
- baguette slices
Instructions
Fish Preparation
Clean and scale fish. Reserve heads and bones for stock. Fillet larger fish, leave small ones whole.
The Broth
In large stockpot, sauté sliced leeks and fennel in olive oil until soft. Add chopped tomatoes, garlic, orange peel. Cook 10 minutes.
Stock Creation
Add fish heads/bones, cover with water, simmer 30 minutes. Strain through fine mesh, pressing solids. Return liquid to pot.
Saffron Infusion
Toast saffron gently, then steep in warm broth for 10 minutes. Add pastis.
Cooking Fish
Bring broth to rapid boil. Add fish in order of density: firm fish first (10 mins), then delicate (5 mins), finally mussels (3 mins until open).
Service
Place toasted baguette in bowls, spread with rouille. Ladle fish and broth over. Serve remaining rouille separately.