Recipes – Bouillabaisse revisited by chef Christophe Schmitt*

A recipe for 4 people

* MOF (Meilleur Ouvrier de France) Christophe Schmitt is chef at the Terre Blanche resort in Tourette in the Var.


Iodized sabayon

4 egg yolks 20 centiliters dry white wine

2 pieces of shallot

20 centiliters of olive oil

1 g of saffron

1 clove of garlic

1 lemon

100 g salicornia

Fish soup

0.600 kg rockfish

20 cl Pastis

1 g saffron thread

40 g fennel

25 g carrot

30 g onion

250 g tomato

50 g potato

25 g tomato puree

1 sprig of thyme

½ head of garlic

10 centiliters of olive oil


4 pieces of red mullet, 150 g each

2 aiguillettes by John Dory

1 piece of squid 150/200

2 flowering zucchini

4 pieces of Amandine potatoes

2 grams of saffron

Garlic, basil, salt, Espelette pepper

The preparation

Iodized sabayon

Peel and chop the shallots. Reduce them with white wine and saffron. Add the egg yolks, whisk in a sabayon and emulsify with olive oil. Season with the chopped cloves of garlic, the chopped salicornia and the chopped cooked squid head. Adjust the seasoning with lemon zest and juice.

Fish soup Rinse the rockfish and marinate them for 30 minutes with saffron, pastis and the aromatic garnish (carrot, onion, potato, fennel, garlic and thyme). Freshly fry the rockfish in olive oil, then add the aromatic garnish and the tomato puree. Deglaze with Pastis that was used for the marinade, then submerge the fish in clear water. Cook for 30 minutes on low heat. Pass the fish soup through a vegetable mill and then reduce by 1/3. Season and tie the soup with a splash of Pastis and a splash of olive oil.


Lift the red mullet while keeping the 2 fillets attached to the tail. Remove bones. Season the red mullets with salt and Espelette pepper and reconstitute them by placing a basil leaf in the middle. Bake for 5 minutes at 160°C with a drizzle of olive oil. Cut John Dory aiguillettes in 2. Season with salt and Espelette pepper and then grill on each side. Wash the squid, cut the inner meat carefully with a knife, and season it with salt and Espelette pepper before quickly searing the striped part. Then flip for a few seconds to form a roll. Save the heads for the sauce. Cut the zucchini balls in half, season and grill them.

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