Bouillabaisse

Discussion in 'Recipes' started by ckoetke, Feb 17, 2010.

  1. ckoetke

    ckoetke

    Messages:
    19
    Likes Received:
    10
    Exp:
    Professional Chef
    3 lbs. white fleshed fish fillet (grouper, red snapper, monkfish, John Dory, etc.), cut into large pieces
    1 lb. strongly flavored fish (mackerel, rouget, etc.), cut into large pieces
    1 Dungenous crab or 5 live blue crab, split in half, cleaned of stomach and gills
    olive oil
    1 large onion, cut into thin slices
    1 leek, well cleaned and cut into thin slices
    1 small bulb fennel, cut into thin slices
    3/4 lb. ripe tomatoes, diced
    3 garlic cloves, coarsely chopped
    1 bouquet garni of thyme, bay leaf and a small piece of orange zest
    2 qt. fish stock
    1 nice sized pinch saffron
    1-2 t. tomato paste
    dash of pernod
    chopped parsley
    rouille
    toasted slices of French bread


    Fish Stock
    1/2 c. finely chopped onions
    1/2 c. finely chopped leeks
    1/4 c. finely chopped celery
    5 lbs. fish bones and heads, well rinsed, gills removed, corsely chopped
    1/2 c. white wine
    1 bay leaf
    1 branch thyme
    8 black peppercorns


    Rouille
    3 garlic cloves, minced
    1/2 t. cayenne
    10 1/2 " slices stale French bread with crust removed
    hot bouillabaisse broth
    1/2 c. extra virgin olive oil

    &nbsp

    &nbsp

    Bouillabaisse
    It should be stated up front that this is not the real thing. We really can't make the authentic bouillabaisse because we can not get all the various varieties of fish that go into the real McCoy and which make that special bouillabaisse flavor. That doesn't stop us from enjoying a similarly flavored fish stew with different fish. In all reality, there are a multitude of fish stews made in just about every country with a coastline.


    In a large sauce pan/stockpot, sweat the onions, leek, and fennel in olive oil. When cooked through, add tomatoes, garlic, and bouquet garni. Sweat until the tomatoes start to soften. Add fish stock, saffron, and tomato paste. Bring to a boil and simmer 40 minutes. Season with salt and pepper. Add crab and boil 2 minutes. Add fish in order of thickness and boil until the fish is cooked through. Place fish on a serving platter. Add pernod to broth and strain into a soup tureen. Sprinkle fish with parsley. Serve with rouille and French bread.


    Sweat onions, leeks, and celery in oil. Add fish bones, cover with wine and cold water. Bring to a boil. Skim the scum that rises to the surface. Add remaining ingredients. Simmer 20-30 minutes. Strain.


    Place garlic, cayenne, and bread in a food processor. Pulse several times. With food processor running, add enough broth until it forms a thick paste. Drizzle in olive oil. Taste for seasoning--it should be pungent. If not strong enough, add more cayenne or garlic.


    For the fish stock


    Sweat onions, leeks, and celery in oil.
    Add fish bones, cover with wine and cold water.
    Bring to a boil. Skim the scum that rises to the surface.
    Add remaining ingredients.
    Simmer 20-30 minutes. Strain.


    For the rouille


    Place garlic, cayenne, and bread in a food processor.
    Pulse several times.
    With food processor running, add enough broth until it forms a thick paste.
    Drizzle in olive oil.
    Taste for seasoning--it should be pungent.
    If not strong enough, add more cayenne or garlic.


    &nbspYield: Servings 6