Cannibale , Belleville's stylish brasserie, gives us the recipe for its bouillabaisse. A great classic of Provencal cuisine, which never disappoints. It smells like vacation!
For 4 to 6 people
Preparation of the bouille:
Start by cutting all the vegetables into approximately 2cm cubes. Brown everything in olive oil without coloring.
Place the fish bones on the vegetables and add a tablespoon of tomato paste and the orange cut into 4. Cover 3 to 4 minutes.
Deglaze with the Noilly Prat and reduce by half.
Repeat the operation with the white wine then the pastis .
Add water to the top and the bouquet garni .
Simmer over very low heat for about 35 minutes.
Skim if necessary then filter, crushing everything well.
Cut the granules in half and cook them in the broth until they are tender.
Combine the eggs , yolks and potato . Puree in a bowl.
Whip this mixture with the olive oil , like a mayonnaise . Add the garlic / ginger and the chilli pepper then strain the resulting mixture.
Pour this mixture into a siphon and gas twice.
Keep at temperature for at least 30 minutes before use.
Fish cooking and dressing:
In a large, high-sided pan, place the fish fillets flat and the mussels . Take a little broth and pour it into the pan.
Cook the fillets over low heat until they are pearly and the mussels just open.
Place the new potatoes at the bottom of the plates. Divide the fillets between the plates.
Pour the very hot broth into the plates and serve immediately.
Fill a small Japanese bowl with the rust foam , place a few garlic croutons on the side and serve immediately.