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Bouillabaisse Recipe
Jul 27, 2012 @ 2:34 PM
Posted by
Daily Value: 36%
Servings: 9
Low-Carb
Posted by
Nutrition
Cal/Serving: 719Daily Value: 36%
Servings: 9
Low-Carb
| Fat | 48g | 74% |
| Saturated | 6g | 28% |
| Trans | 0g | 0% |
| Carbs | 35g | 12% |
| Fiber | 4g | 16% |
| Sugars | 4g | 0% |
| Protein | 37g | 73% |
| Cholesterol | 180mg | 60% |
| Sodium | 1896mg | 79% |
| Calcium | 122mg | 12% |
| Magnesium | 92mg | 23% |
| Potassium | 975mg | 28% |
| Iron | 4mg | 24% |
| Zinc | 2mg | 15% |
| Vitamin A | 872IU | 17% |
| Vitamin C | 22mg | 37% |
| Thiamin (B1) | 0mg | 24% |
| Riboflavin (B2) | 0mg | 19% |
| Niacin (B3) | 5mg | 23% |
| Vitamin B6 | 1mg | 39% |
| Folic Acid (B9) | 116µg | 29% |
| Vitamin B12 | 7µg | 113% |
| Vitamin D | 8µg | 2% |
| Vitamin E | 10mg | 51% |
| Vitamin K | 17µg | 21% |
| Fatty acids, total monounsaturated | 32g | 0% |
| Fatty acids, total polyunsaturated | 8g | 0% |
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This Provençal recipe created by Michelin-starred chef David Myers is complemented by a garlicky rouille, the perfect spread for your toasted baguette.
INGREDIENTS
For the stew:
- 1 bulb fennel, sliced, top reserved
- 2 sprigs thyme
- 1 bay leaf
- Pinch of saffron threads
- 3/4 cup olive oil
- 2 onions, thinly sliced
- 2 shallots, sliced
- 3 tomatoes, peeled, seeded, and chopped
- 4 cloves garlic, minced
- 1 pound sea bass fillets, cut into 2-inch pieces, bones and heads reserved
- 1 pound snapper fillets, cut into 2-inch pieces, bones and heads reserved
- 3/4 pound fresh shrimp, peeled and deveined, shells reserved
- 3/4 pound mussels, cleaned and debearded
- Salt and pepper, to taste
- Toasted baguette, for garnish
For the rouille:
- 4 large egg yolks
- 1 tablespoon Dijon mustard
- 6 cloves garlic, halved
- 1 red chile, minced
- 1 teaspoon cayenne
- 1 cup vegetable oil
- 1/4 cup white wine vinegar
- 1 medium Yukon Gold potato, cut into 1-inch dice and cooked, reserved in cooking liquid
- Fine sea salt, to taste
DIRECTIONS
For the stew:
Combine the fennel top, thyme, bay leaf, and saffron threads together in a sachet. Set aside.
Heat the olive oil in a large pot, and sauté the fish bones, heads, and shrimp shells for 5 minutes. Add the onions, shallots, tomatoes, and garlic. Cook over low heat, stirring constantly until the vegetables become soft, about 5 minutes.
Add the sachet and the Pernod, turn the heat to high and boil until the Pernod evaporates, about 3 minutes. Add enough water to cover, and simmer for 40 minutes. Remove sachet from the mixture, blend and strain it.
Place the mixture back into the large pot, bring to a boil, and add the sea bass and snapper. Reduce heat to medium and cook for 2-3 minutes, then add the mussels and shrimp. Continue simmering until the shellfish is cooked, about 2 minutes. Adjust seasoning to taste.
For the rouille:
In a food processor, blend together the egg yolks, garlic, mustard, chile, and cayenne. Add the potatoes and blend. Begin adding the oil in a steady stream until all is incorporated. Add the vinegar, and process until smooth. Season to taste with salt. If the rouille is too pasty, add a few drops of water to smooth it out. Serve spread on toasted baguette slices or stirred into the stew.
Recipe Details
Servings: 9
