Bouillabaisse Recipe - Cooking Index
Bouillabaisse Recipe - Cooking Index
| 6 lbs | 2724g / 96oz | Non-oily assorted fresh fish |
| = (such as snapper, sea bass, halibut, | ||
| Grouper and monkfish - have fishmonger | ||
| Fillet the fish, reserving the heads and | ||
| Bones) | ||
| 1/2 lb | 227g / 8oz | Medium-sized shrimp - whole |
| = (have fishmonger devein and shell) | ||
| 1 | Mussels in the shells - debearded, scrubbed | |
| 2 | Clams - scrubbed | |
| Marinade | ||
| 1/2 cup | 118ml | Virgin olive oil |
| 1 1/2 cups | 355ml | Dry white wine |
| 2 tablespoons | 30ml | Pernod |
| 2 | Fresh thyme sprigs - chopped | |
| 2 | Fresh chervil sprigs - chopped | |
| 3 | Garlic cloves - minced | |
| 1/2 teaspoon | 2.5ml | Fennel seeds |
| 1/4 teaspoon | 1.3ml | Saffron threads |
| Stock/fumet | ||
| 2 tablespoons | 30ml | Olive oil |
| 1 tablespoon | 15ml | Butter |
| 1 | Leek - split | |
| 1 | Onion - peeled, halved | |
| 1 | Garlic bulb - halved | |
| 1 | Fresh fennel bulb - roughly chopped | |
| 2 tablespoons | 30ml | Pernod |
| 1 | Bouquet garni | |
| = (1 small bunch fresh chervil, 1 small | ||
| Bunch fresh thyme, 2 bay leaves, strips | ||
| Of orange peel, 1 teaspoon fennel seeds | ||
| And 8 black peppercorns - secure in | ||
| Cheesecloth tied with string) | ||
| 2 cups | 474ml | Cold water |
| 2 cups | 474ml | Dry white wine |
| 3 1/2 cups | 218g / 7.7oz | Canned chopped tomatoes |
| Reserved fish bones and heads | ||
| 1 | Saffron threads | |
| 1 | Cayenne pepper | |
| Broth | ||
| 1/4 cup | 59ml | Virgin olive oil |
| 1 | Onion - peeled, diced | |
| 2 | Garlic cloves - minced | |
| 1 tablespoon | 15ml | Chopped flat-leaf parsley |
| 1/2 tablespoon | 7.5ml | Orange - zested (small) |
| Clams and mussels | ||
| 1 tablespoon | 15ml | Pernod |
| 1 cup | 237ml | Dry white wine |
| 1 | Fennel bulb - chopped | |
| 1 | Leek - split, chopped | |
| 2 | Tomatoes - peeled, diced | |
| 1 | Bay leaf | |
| 1/2 teaspoon | 2.5ml | Saffron threads |
| Sea salt - to taste | ||
| Freshly-ground black pepper - to taste | ||
| Marinated fish and shrimp | ||
| Remaining fumet | ||
| 1 tablespoon | 15ml | Tomato paste |
| Fresh flat-leaf parsley - for garnish | ||
| Fresh basil - for garnish | ||
| Rouille | ||
| 1 | Tomato (large) | |
| 1 | Red bell pepper | |
| 1 | Potato - peeled, boiled | |
| 1 cup | 237ml | Mayonnaise |
| 1/4 cup | 59ml | Fumet |
| 5 | Garlic cloves | |
| 1 | Saffron | |
| 1 | Cayenne pepper | |
| Sea salt - to taste | ||
| Freshly-ground black pepper - to taste | ||
| Croutons | ||
| 18 | Baguette slices, abt 3/8" thk ea | |
| 1/2 cup | 118ml | Virgin olive oil |
Cut the cleaned fish fillets into medium-sized pieces. In a large non-reactive bowl, whisk together the marinade ingredients. Add the pieces of fish and whole shrimp so that all the seafood is coated with the mixture. Cover and refrigerate for 1 hour.
For the Stock/Fumet: In a large stockpot over low-medium flame, heat the oil and butter. Saute the leek, onion, garlic, and fennel for 5 minutes until tender. Deglaze with Pernod, cooking for 5 minutes to allow the alcohol to evaporate.
Place the bouquet garni in the stockpot tied to the handle for easy removal. Add the cold water, wine, canned tomatoes and fish parts. Season with saffron and pepper. Simmer gently for 10 minutes, stirring to mingle flavors. Allow the stock to slowly simmer. Skim and discard the fish foam that rises to the surface. Do not boil! If the stock boils, these impurities will be incorporated into the liquid. Simmer for 15 minutes, turn off heat and let steep for 15 minutes. Pass the fumet through a strainer lined with cheesecloth.
For the Broth: Heat the olive oil in a stockpot over medium heat. Saute the onion, garlic, parsley and orange zest. Add the clams, mussels, Pernod and wine. Steam open, about 2 minutes. Stir in fennel, leek, tomatoes, bay leaf and fumet. Season with saffron, salt and pepper. Add the fish pieces to the broth. Simmer for 3 minutes until the fish is opaque. Add tomato paste and adjust seasonings.
For the Rouille: Broil the tomato and bell pepper, turning to blacken all sides. Place the roasted pepper in a paper bag, close it, and let it "sweat" for 5 minutes so it is easier to peel the skin. Remove from bag, peel the skin and discard the seeds and stem. Peel and cut the tomato, squeeze out the seeds. In a food processor, puree the potato, roasted pepper, tomato, mayonnaise, fumet, garlic, saffron and cayenne. Season with sea salt and pepper. Cover and refrigerate until needed.
For the Croutons: Preheat the oven to 400 degrees. Lightly brush the baguette slices with olive oil and bake on a cookie sheet until crisp. Set aside.
Ladle the soup into individual serving bowls. Spoon the rouille over the croutons and place in bowl. Garnish with parsley and basil.
This recipe yields 4 to 6 servings.
Source:
FOOD 911 with Tyler Florence - (Show # FO-1A02) - from the TV FOOD NETWORK
Average rating:
Unrated, please add a rating
Submit your rating:
Click a star to rate this recipe.