Recipe courtesy of Paul Laubignat

Bouillabaisse

  • Level: Intermediate
  • Yield: 8 servings
  • Total: 1 hr 30 min
  • Prep: 45 min
  • Cook: 45 min
Advertisement

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

  1. 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.
  2. 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.
  3. Place in large soup tureen or serve in individual dishes with garlic toast and Rouille.

Rouille:

  1. 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.
Let's Get Cooking!

Sign up for the Recipe of the Day newsletter to receive editor-picked recipes,tips and videos delivered to your inbox daily. Privacy Policy

Thanks for subscribing to the Recipe of the Day newsletter. Check out all our other great newsletters from Easy Recipes, Healthy Eating Ideas and Chef Recipe Videos.

We're sorry, there was an error signing you up. Please try again later.

Advertisement

5 Reviews

paris k.

Rich, complex, and deep.

See All Reviews