bouillabaisse.
(bouillir), “ to boil”, (abaisser), “to simmer”
Traditional fisherman’s stew, originated in the port city of Marseille, located in the Provence region of France. History suggests that fisherman would use undesirable, bony fish to create the stew as a cheap and fulfilling meal. Although, throughout time the dish has evolved to be much more refined, with different variations depending on seasonality and location.
Ingredients:
fish broth:
1.5 lb fish bones/scrap.
1/2lb shrimp shells, any crustacean/shellfish works here.
2 medium yellow onions, chopped.
1 leek, whites only, chopped.
1 bulb fennel, chopped.
2 stalk celery, chopped.
1 carrot, chopped.
4-5 tbsp tomato paste
250mL dry white wine.
50mL Pernod.
1/2 tbsp worcestershire sauce.
1 tbsp sautéed shrimp/crab paste.
6 dried scallops.
10g dried shrimp.
4 cloves garlic, chopped.
2 bay leaves.
3 sprig thyme.
1 tsp fennel seeds.
1 tsp white peppercorns.
pinch saffron threads.
2.5-3L filtered water.
4 tbsp + 4 tbsp unsalted butter.
125mL heavy whipping cream.
kosher salt.
lemon juice to taste.
rouille:
2 egg yolks.
1 cup canola oil.
1 clove garlic, minced.
pinch saffron threads.
pinch cayenne pepper.
1 roasted red chili pepper, minced.
kosher salt.
2 tbsp sherry vinegar.
1 tbsp ice water.
serve:
1.5-2 lbs moderately firm fish filets, skin removed. (halibut, cod, sea bass, salmon, snapper, rockfish, etc.)
1 lb peeled & deveined shrimp, and/or crab/lobster.
1 lb mussels, scrubbed & beards removed.
olive oil.
toasted crusty bread, sourdough or baguette.
Equipment:
pot.
blender/hand-blender.
fine mesh sieve.
whisk.
mixing bowl.
baking tray.
Yield:
6-8 servings.
Execution:
broth.
Melt butter in a large pot over medium heat until foaming, add onion, leek, fennel, celery and garlic, reduce heat to low and cook until all the vegetables have softened, about 15-20 minutes.
Add bay leaf, thyme, fennel seeds, white peppercorns, saffron, orange peel and cook for an additional 5 minutes.
Increase heat to medium-low, add tomato paste and crab paste, cook for 2 minutes or until it begins to caramelize and turn a deep-rusty brown/red color.
Add the white wine and Pernod, scrape the bottom of the pot to prevent the tomato paste from burning.
Bring to a boil over high heat and allow the liquid to reduce by half.
Add the fish bones, worcestershire sauce, dried scallop and dried shrimp.
Add the water and cream, bring a simmer over medium-low and let cook for another 45 minutes or until the flavours have fully developed.
Skim any impurities or scum that rise to the surface while the broth is simmering.
Add the shrimp shells and cook for an additional 10 minutes.
Cut the heat, strain the broth through a fine mesh sieve into another pot, press the liquid using a ladle.
Continue to reduce the broth until slightly thickened, about 5 more minutes over a medium heat.
Cut the heat, whisk in the rest of the butter.
Season to taste with lemon juice and salt.
Keep warm.
2. rouille.
Whisk the egg yolks with the sherry vinegar, saffron and a pinch of salt until the colour is lighter and the yolks are airy.
While whisking, slowly drizzle the oil in a thin stream until it is all incorporated, add the garlic, red pepper, and cayenne.
Season to taste and adjust the consistency with ice water and more oil as necessary.
3. poach the seafood, serve.
Season the fish filets with salt and place in a fridge, do this an hour before poaching.
Add all of the court bouillon ingredients to a large stock pot, fill with water and bring to a simmer over medium heat.
Remove the solids from the broth, reduce to medium-low, keep at a gentle simmer.
Poach all the seafood separately in batches.
Once all of the seafood is poached, distribute between bowls and ladle the soup on top, serve.