Bouillabaisse
French fish stew with the Pernod/fennel note makes this a very satisfying dish.
Equipment
- dutch oven
- Food processor
Ingredients
- 1 cup extra virgin olive oil
- 1 yellow onion - diced small
- 4 cloves garlic - minced
- 2 stalks celery - diced small
- 2 carrots - diced small
- 2 bulbs fennel - diced small, fronds reserved
- ¼ teaspoon saffron threads - crushed
- 10 fingerling potatoes - cut lengthwise, then crosswise into ½' moons
- 1 qt seafood stock
- 1 28 0z can crushed tomatoes
- 12 shrimp - shelled, deveined, tails removed
- 20 littleneck clams - rinsed
- 20 mussels - rinsed and beards removed
- 8 10/20 scallops - rinsed, feet removed and quartered
- ¼ cup Pernod
- salt and freshly ground pepper - to taste
- ¼ cup basil - chiffonade for garnish
- ¼ cup fennel fronds - finely chopped for garnish
Rouille
- 2 cloves garlic - peeled
- ½ roasted red bell pepper - peeled and seeded, see note for roasting technique
- 1 egg yolk
- 1 tablespoon lemon juice - freshly squeezed
- ¼ teaspoon saffron threads - crushed
- 1½ cup extra virgin olive oil
- salt and freshly ground pepper - to taste
- 8 slices sourdough bread
Instructions
- Heat the oil in the Dutch oven until hot, add onions, and garlic and sweat until fragrant, making sure they don't pick up much color, 3-5 minutes.
- Add celery, carrots, fennel and saffron and continue sweating until fragrant, but not soft, 2-3 minutes.
- Add potatoes, stock, tomatoes, stirring to combine.
- Turn the heat down to a simmer and reduce until thickened, stirring occasionally. This should take about 20-30 minutes. Season to taste with salt and pepper.
- When the soup has thickened to stew consistency, add the shrimp, followed by the clams and mussels.
- Cook until the clams and mussels are opened, about 3-4 minutes. Stir in the scallops and turn off the heat. Stir in Pernod and adjust seasoning to taste.
Rouille Toast
- While the soup is simmering, preheat your oven to 400F. Brush your bread with olive oil and toast in the oven on a until golden brown, about 4-6 minutes. I like to grill the bread.
- Next, prepare rouille by combining garlic, roasted red pepper, egg yolk, lemon juice, saffron, and salt in a food processor or blender.
- Blend until smooth, then add the olive oil in a slow stream until emulsified. Season to taste. The rouille will make about 2 cups. Refrigerate any leftovers for up to 4 days.
- Ladle bouillabaisse into and garnish with basil and fennel fronds. Spread the Rouille on your toasted bread and serve with the bouillabaisse.
