Dobby the house elf gives you a step by step guide to making a Traditional French fish stew/soup – Bouillabaisse.
During the Triwizard Tournament in 1994, this dish was served at Hogwarts School of Witchcraft and Wizardry, in order to make the visiting students from Beauxbatons feel at home. Seeing the stew for the first time, Ron Weasley wondered what it was, so Hermione Granger told him and that she had tried it on the holiday to France and had enjoyed it. Ron, finding the bouillabaisse unappetising, refused to try it, but when Fleur Delacour later came over to the Gryffindor table to ask if she could take the dish back to her own table, he told her he thought it was “excellent,” presumably in an attempt to win her favour.
Bouillabaisse is a well-known dish from the southern part of France, originating from the port of Marseille to be exact. Back in the days fishing communities cooked in copper kettles over a log fire at the beach at the end of their working day. A convenient one-pot dish which the fishermen made with all the by-catch of that day. Traditionally from at least three different types of seafood.
Bouillabaisse is a flavour of Bertie Bott’s Every Flavour Beans.
The book Dobby has at the end is the excellent “How to Cook That: Crazy Sweet Creations” by Ann Reardon of the excellent youtube channel
Rouille
4 garlic cloves, peeled
1/2 tsp cayenne pepper
6 saffron threads
2 egg yolks
150 ml olive oil
1 tbsp lemon juice
Bouillabaisse
10 saffron threads
25 ml white wine
2 tbsp olive oil
1 stem of celery
1 onion chopped
1/2 fennel, in thin slices
2 cloves of garlic, finely chopped
1 tbsp tomato puree
2 tomatoes, coarsely chopped
bouquet garni (fresh leaf parsley, thyme and 1 bay leaf wrapped in string)
2 tbsp pernod
peel of 1/2 orange
500 ml fish stock
200 g potatoes
800g Fish (I used tuna, hake and sea bass since that was all I could get)
150 g mussels
Clams if possible
salt and pepper
1 white baguette, in thin slices