Rabbit à la Bouillabaisse with Potatoes
Ingredients
| 1.4 | kg | Rabbit meat | divided into 12 pieces | |
| 4 | sprigs | thyme | ||
| 3 | garlic cloves | unpeeled, pressed | ||
| 6 | Tbsp | olive oil | ||
| Salt | ||||
| 1 | fennel bulb | cut into strips | ||
| 1 | bunch | parsley | ||
| 300 | g | potatoes | peeled, cut into 5mm slices | |
| 4 | slices | baguette | ||
| 2 | pinches | saffron threads |  | |
| Pepper | freshly ground | |||
| 3 | bay leaves | |||
| 250 | g | onions | sliced | |
| 1 | tsp | tomato paste | ||
| 1.5 | l | chicken or beef stock | ||
| 8 | Tbsp | sauce Rouille |
Preperation
Make a marinade using a pinch of saffron, thyme, pepper, garlic, bay leaves and 4 table spoons olive oil. Marinade the rabbit meat overnight. |
Prehead oven to 190 degrees Celsius. |
In a tall braising pot, heat the remaining two table spoons of olive oil. |
Remove the rabbit from the marinade, add salt to taste and braise on all sides. Remove from the pot. |
Add fennel and onions to the pot and sweat. |
Add parsley, the second pinch of saffron, and the tomato paste. Stir. |
Set the meat on the onion slices, then layer on the quartered tomatoes and cover everything with the potatoes. Add the stock. |
Cover the pot with a lid and put it in the preheated oven for 30 minutes. |
After 30 minutes, lower the temperature to 170 degrees Celsius and bake for another 10 minutes. Remove parsley. |
Serve the rabbit pieces with vegetables and a bit of broth on the plate. Baste the meat with the Rouille sauce, and smear the rest on the slices of baguette. Decorate with thyme.