Bouillabaisse
- Level: Intermediate
- Total: 1 hr 30 min
- Prep: 45 min
- Cook: 45 min
- Yield: 8 servings
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.
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.
