Bouillabaisse

Total Time:
1 hr 45 min
Prep:
1 hr 15 min
Cook:
30 min

Yield:
6 servings

Ingredients
  • For the broth:
  • 2 tablespoons olive oil
  • 1 cup onion, chopped
  • 1/2 cup celery, chopped
  • Salt and pepper
  • 3 cloves garlic
  • 1 bay leaf
  • 8 peppercorns
  • 2 sprigs thyme
  • 1 pound fish bones
  • Water to cover
  • 1 cup white wine
  • For the Bouillabaisse:
  • Pinch of Saffron
  • 1 cup leeks, julienned
  • 3 cups tomatoes, peeled, seeded, and chopped
  • Juice and zest of one orange
  • 1 cup fennel, julienned
  • 2 tablespoons garlic, chopped
  • 2 tablespoons parsley, finely chopped
  • Salt and pepper
  • 2 pounds assorted small whole fresh fish from the Mediterranean such as whiting, squid, sea bass, scorpion fish, eel,
  • angler fish, cleaned and scaled
  • 1 large lobster
  • 1 pound shrimp, peeled and deveined
  • 1/2 pound mussels
  • 1/2 pound littleneck clams
  • Salt and pepper
Directions
  • For the Rouille: 1 red pepper, roasted and peeled 2 cloves garlic 1 piece of white bread torn into pieces 1 egg yolk 1 tablespoon Dijon mustard Juice of one lemon Salt and pepper 1/2 cup olive oil Garnish: 12 slices of crusty French bread For the broth: In a large sauce pan, heat the olive oil. Add the onions and celery. Season with salt and pepper. Saute for 3 minutes. Add the garlic and cook for 1 minute. Add the bay leaves, peppercorns, and thyme. Add the fish bones, water and wine. Bring the liquid to a boil and reduce to a simmer. Cook for 30 minutes. Remove from the heat and strain.

  • For the Bouillabaisse: Place the stock on the heat and bring to a simmer. Add the saffron, leeks, tomatoes, orange juice, orange zest, fennel, garlic, and parsley. Season with salt and pepper. Add the fish and lobsters. Cook for 8 minutes. Add the shrimp, mussels, and clams. Cook for 6 minutes, or until the shells have opened. Discard any shells that do not open. Season with salt and pepper.

  • For the Rouille: In a food processor, combine all the ingredients, except for the oil. Puree until smooth. With the machine running, slowly add the olive oil. Season the emulsion with salt and pepper.

  • To assemble: Remove the seafood from the pan and place on a large platter. Pour the stock into a serving bowl. Serve the Rouille and crusty bread on the side of the Bouillabaisse. For individual servings, arrange the seafood in a shallow dish. Ladle the stock over the seafood. Drizzle the Rouille over the seafood and serve with the crusty bread.


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    Bouillabaisse

    Recipe courtesy of Bobby Flay