Eating The Tour de France – Stage 3: Bouillabaisse

• Marseille  - La Grande-Motte – 196.5 km

The third stage of the 2009 Tour will take the riders across mosquito infested Rhone river delta, and as wind blows in off the salt-marshes of the Camargue, the lead riders will no doubt feel the pinch. As Western Europe's largest delta, the Camargue is home to thousands of birds and if the riders can get their heads up they might be lucky to spot a flamingo. 

This damp corner of France is perfect for growing rice and the region is well known for its red rice, but if I had just powered my way through the best part of 200km of French country side I would be looking for something a little more hearty than a bowl of rice.

The industrial port of Marseille, where Stage 3 starts, is famed for its fish stew Bouillabaisse. A heart provencal fisherman's favorite (bouï abaisso in Provençal, meaning boil and press "bout et abaisse") this flavorsome stew was usually made from the unsold fish at the daily market, with other local shellfish added for good measure. Traditionally Bouillabaisse was a poor mans food, and never contained expensive ingredients such as lobster which you might find at the finer restaurants of Marseille. Served with a rouille, another provencal peasant dish, Bouillabaisse is healthy, hearty and the perfect meal for Stage 3 of the Tour de France.

• a pinch of saffron  
• 1 tbs hot water  
• 1500ml of good fish stock  
• 2 cans diced tomatoes 
• 1 leek, thinly sliced  
• 1 carrot, peeled and finely chopped  
• 1 celery stick finely chopped  
• 300g firm white fish fillet (such as ling), cut into bite sized cubes  
• 250g fresh king prawns, deveined and peeled 
• 600g of mussels, scrubbed and debearded  
• Salt & freshly ground black pepper  
• 1/4 cup loosely packed coarsely chopped fresh parsley  
• 1 small baguette (French breadstick), sliced, to serve  

rouille

• 1/2 a loaf of unsliced white bread, crusts removed  
• 1/2 x 225g jar roasted red pepper strips (Always Fresh brand), drained  
• 3 large garlic cloves, peeled  
• 1 small fresh red chilli, deseeded  
• 1 tbs extra virgin olive oil  
• Salt & freshly ground black pepper  

1. 1. Combine the saffron and hot water in a small bowl and set aside to infuse. 
2. 2. Place the stock, tomato, leek, carrot and celery in a large saucepan and bring to the boil. Reduce the heat and cook, uncovered, for 10 minutes until vegetables begin to soften.
3. 3. Meanwhile, to make the capsicum rouille, place the bread in a large bowl. Cover with plenty of cold water and set aside to soak. Squeeze the excess water from the bread with your hands and place in a blender. Add the peppers, garlic, chilli and oil, and blend until smooth. Taste and season with salt and pepper. Transfer to a small bowl.
4. 4. Add saffron/water mixture to tomato mixture and cook for a further 10 minutes or until vegetables are tender. Add fish, prawns and mussels to the soup and cook, covered, for a further 2-3 minutes or until seafood is just cooked and mussels open. (Discard unopened mussels.) 
5. 5. Taste and season with salt and pepper. Ladle soup among serving bowls and sprinkle with parsley. Top with a dollop of capsicum rouille and serve with fresh baguette.