Bouillabaisse

Total Time:
1 hr 30 min
Prep:
45 min
Cook:
45 min

Yield:
8 servings
Level:
Intermediate

CATEGORIES
Ingredients
  • 1/4 cup olive oil
  • 2 carrots, cut into julienne
  • 1 bulb fresh fennel, cut into julienne
  • 1 leek, cut into julienne
  • 1 rib celery, cut into julienne
  • 1 sprig thyme
  • 1 sprig rosemary
  • 1 bay leaf
  • 10 cloves garlic, peeled and chopped
  • 1 strip dried orange peel
  • 2 cups dry white wine
  • 2 tablespoons tomato paste
  • 1 quart fish stock or clam juice
  • 6 pinches of saffron threads
  • 8 small clams cleaned
  • 1 pound fresh white fish of your choice, cut into 1-inch cubes
  • 16 large shrimp peeled and veined
  • 1 pound mussels cleaned
  • 8 ounces calamari cleaned
  • 16 large scallops
  • 2 (6-ounce) lobster tails (cut into thirds)
  • 2 ounces anise flavored liqueur, such as Pernod
  • 1 pound ripe tomatoes, seeded and roughly chopped
  • Garlic toast, as an accompaniment
  • Rouille, as a garnish, recipe follows
  • Rouille:
  • 2 egg yolks
  • 2 teaspoons tomato paste
  • 1 teaspoon anise flavored liqueur, such as Pernod
  • 4 cloves garlic, chopped
  • 1 small dried chile pepper
  • 1 pinch saffron
  • 2 teaspoons olive oil
Directions

In a 6-quart stock pot heat the olive oil and the carrots, fennel, leek, celery, thyme, rosemary, bay leaf, garlic, and orange peel. Cook while stirring for 5 minutes. Add the wine, tomato paste, fish stock, and saffron. Bring to a simmer and cook for 8 minutes.

Begin adding the seafood: first the clams (cook for 1 minute) and then the white fish (cook for another minute). Then the shrimp, mussels, calamari, scallops, and lobster tails. Add the liqueur and chopped tomatoes. Simmer for 8 minutes.

Place in large soup tureen or serve in individual dishes with garlic toast and rouille.

Put all ingredients (except olive oil) in a blender and whip at low speed until smooth. Slowly add the olive oil in a steady stream, forming a mayonnaise-like emulsion. Serve in a small bowl.

This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The FN chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.

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