Preparation time: 90 minutes
Cooking time: 60 minutes
1. The Fish Soup
Ingredients: 1.5 kg rockfish • 1.5 kg white fish • ½ orange • 250g tomato paste • 2 tbsp. Pastis • 1kg vegetables (carrot, garlic, fennel...) • ½ Espelette pepper • 1 pinch saffron • 125ml olive oil • 1 bouquet garni (thyme, bay leaves, rosemary)
1. Heat the olive oil in a saucepan, then place the prepared fish, as well as the vegetables, which have been washed and roughly chopped. Sauté for a few minutes over medium heat, then deglaze with the Pastis.
2. Add the tomato paste and stir gently. Cook for another 10 minutes, then cover with water.
3. As soon as the preparation reaches boiling point, lower the heat. (Hence the name “bouillabaisse”: "Quand ça bouille, tu baisses" - When it boils, lower the heat.)
4. Using a slotted spoon, skim any foam that has accumulated on the surface during cooking. Then add the saffron and Espelette pepper.
5. With a hand mixer, blend the preparation, before putting through a strainer to rid the broth of impurities. Pour the soup back into a saucepan and heat over low heat until reduced to three quarters. Put aside.
2. The Foccacia
Ingredients: 500g flour • 12g yeast • 250ml water • 60ml olive oil • Sea salt
1. Combine the dry yeast with the water and leave to rest for 30 minutes.
2. Mix the yeast with the rest of the ingredients in a mixing bowl, then cover with a damp cloth.
3. After 2 hours, spread the dough on a baking tray and leave to rise again for 45 minutes in the open air. Then, bake the preparation in the oven for 8 minutes at 170°C.
4. Once cooked, cut the focaccia in slices 25cm long and 2cm thick. Put aside.
3. The Vegetable Shavings & Aioli
Ingredients: 1 bunch of baby carrots • 1 bunch of baby turnips • 1 handful of green beans • 1 tray of mini fennel • 2 egg yolks • 500ml peanut oil • 1 tbsp. tomato paste • ½ head of garlic
1. Slice the vegetables finely with a mandolin then arrange delicately on the focaccia strips.
2. Prepare a mayonnaise with the oil and egg yolks, then add tomato paste. Grate in the garlic at the end.
3. Present each element harmoniously and serve.
Portrait of Ludovic Turac: After earning his stripes in the kitchens of prestigious institutions such as the Bristol and the Hotel du Castellet, this archetypal Marseille native was recently awarded a Michelin star. In his recipes he combines a taste for the authentic with an inventive spirit; a dexterity that makes this young chef one of the rising stars of the scene at just 26 years old.