As I lie in bed this lazy Monday morning, I muse on the excellence of the early day off. Stray thoughts enter and exit my cerebrum without consequence, until one suddenly sticks. I must make bouillabaisse.
I learn the words for fennel (hinojo) and leek (puerro), which Mercadona shockingly keeps in constant stock. Hector mashes together a magnificently garlicky rouille, and the hake purchased from my local fishmonger (Ina Garten, eat your heart out!) is ever-so-gently simmered towards flaky tomato-broth perfection. Today I remove my first-ever mussel beards.
Marta comes home to a piso overflowing with soupe de poisson. We pour the remaining chilled white wine, and together we feast.
Recipe here, although I changed it significantly. A good 2/3 of my broth was white wine, and I added both puréed tomatoes and tomato paste for more punch. A squeeze of lemon juice brightened up the essential seafoodiness, and I didn’t do any straining nor blending of the veggies. It is a seriously forgiving soup. Try it.