Bouillabaisse

Bouillabaisse
Staff Writer
Comme Ca

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
227
Calories Per Serving
Deliver Ingredients

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.

Nutritional Facts

Total Fat
17g
24%
Sugar
7g
8%
Saturated Fat
14g
58%
Carbohydrate, by difference
18g
14%
Protein
1g
2%
Vitamin A, RAE
34µg
5%
Vitamin C, total ascorbic acid
5mg
7%
Vitamin K (phylloquinone)
5µg
6%
Calcium, Ca
14mg
1%
Choline, total
4mg
1%
Fiber, total dietary
2g
8%
Fluoride, F
11µg
0%
Folate, total
7µg
2%
Iron, Fe
1mg
6%
Magnesium, Mg
13mg
4%
Niacin
1mg
7%
Phosphorus, P
23mg
3%
Selenium, Se
1µg
2%
Sodium, Na
27mg
2%
Water
164g
6%

Bouillabaisse Shopping Tip

Italian food is about simplicity and letting the ingredients shine. So make sure you get ingredients that are great quality and flavor. Farmers markets and specialty stores will have great produce and products. Just be sure to have some great olive oil.

Bouillabaisse Cooking Tip

Unlike other highly regarded cuisines, Italian cooking is usually simple to make with many dishes having only 4 to 8 ingredients. Italian cooks rely chiefly on the quality of the ingredients rather than on elaborate preparation.