Bouillon simply means “broth” in French cuisine and in this recipe it is termed as “soup.” It came from the French word bouillir, which means, “to boil.”
0.88 lbs. rockfish
0.66 lbs. red mullet
1.32 lbs. devilfish
1.32 lbs. gurnard
0.33 lbs. onions
2 garlic cloves
1 bouquet parsley
1 bouquet thyme
2 teaspoons flour
3.5 oz. carrots
3.5 oz. celery
0.66 lbs. mature tomatoes
3.5 oz. vegetable oil
1.8 oz. pure cold-pressed olive oil
3.5 oz. dry white wine, salt
1. Clean then slice the tomatoes then dice the carrots, garlic and onions. Clean then take leaves from the thyme. Clean the fishes then cut their heads into equally medium sizes. Cut the rest of the fishes into small fillets.
2. Heat some pan then spread some olive oil into it then fry the carrots, garlic, and onions for about 5 minutes in medium heat. While frying, add the fish heads. After a minute, add some thyme leaves. After a few minutes, mix in the tomatoes. Pour the white wine. Let it simmer for a while.
3. In a separate frying pan, heat up some oil. Flour some fish fillets. Then fry it brown on high flame quickly so it’d just be cooked halfway. Place them on top of the frying mixture on the first pan. Cover then let it steam for about 5 minutes. Remove from heat.
4. Immediately, remove the bony fish heads. Strain the rest. Take the resulted soup back on the heat then bring to a boil. Add some smaller fillets of the fishes. After about a minute, pour the contents on a serving bowl. Mix some herbs then sprinkle it on the soup.
5. Accompany with browned bread croutons flavored with oil and garlic. You may also enjoy it with Cinque Terre. Serve while hot.