2.939395
33 ratings

Bouillabaisse

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Bouillabaisse

This Provençal recipe created by Michelin-starred chef David Myers is complemented by a garlicky rouille, the perfect spread for your toasted baguette.

9
Servings
630
Calories Per Serving

Ingredients

For the stew

  • 1 bulb fennel, sliced, top reserved
  • 2 sprigs thyme
  • 1 bay leaf
  • Pinch of saffron threads
  • 3/4 Cups 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 Pounds fresh shrimp, peeled and deveined, shells reserved
  • 3/4 Pounds 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.