Bouillabaisse

Name: Bouillabaisse
Ingredients: For the bouillabaisse:; 2 to 3 tablespoons extra-virgin olive oil; 1 large onion, chopped; 2 large tomatoes, coarsely chopped; 4 garlic cloves, peeled and chopped; 1 small bulb of fennel; 1/4 cup fennel fronds (plus a few extra for garnish); 1 pound fingerling potatoes, cut into 1-inch pieces; 2 bay leaves; 1/4 teaspoon saffron threads, soaked in 1 tablespoon warm water for at least 5 minutes; 9 cups seafood stock (homemade if possible, Bar Harbor if not); 1 tablespoon orange zest; 1/2 pound large shrimp, peeled; 1/2 pound mussels, scrubbed and beards removed; 1/2 pound small hard-shelled clams, scrubbed; 3 pounds white fish fillets (such as red snapper, striped bass, grouper, and/or cod), cut into 2-inch pieces; 1 1/2 tablespoons coarse sea salt; 1 tablespoon Pastis (such as Pernod), optional; Parsley, chopped for garnish; Rouille spread over baguette crisps, recipe below; For the rouille and baguette crisps:; 1 cup cubed baguette, most of the crust removed; 3 tablespoons water; 4 large garlic cloves, divided; 3 tablespoons extra-virgin olive oil; 2 tablespoons bouillabaisse broth or seafood broth; Baguette; Extra-virgin olive oil

28 ingredients

11 steps

Ingredients

For the bouillabaisse:
2 to 3 tablespoons extra-virgin olive oil
1 large onion, chopped
2 large tomatoes, coarsely chopped
4 garlic cloves, peeled and chopped
1 small bulb of fennel
1/4 cup fennel fronds (plus a few extra for garnish)
1 pound fingerling potatoes, cut into 1-inch pieces
2 bay leaves
1/4 teaspoon saffron threads, soaked in 1 tablespoon warm water for at least 5 minutes
9 cups seafood stock (homemade if possible, Bar Harbor if not)
1 tablespoon orange zest
1/2 pound large shrimp, peeled
1/2 pound mussels, scrubbed and beards removed
1/2 pound small hard-shelled clams, scrubbed
3 pounds white fish fillets (such as red snapper, striped bass, grouper, and/or cod), cut into 2-inch pieces
1 1/2 tablespoons coarse sea salt
1 tablespoon Pastis (such as Pernod), optional
Parsley, chopped for garnish
Rouille spread over baguette crisps, recipe below
For the rouille and baguette crisps:
1 cup cubed baguette, most of the crust removed
3 tablespoons water
4 large garlic cloves, divided
3 tablespoons extra-virgin olive oil
2 tablespoons bouillabaisse broth or seafood broth
Baguette
Extra-virgin olive oil

Directions

1

If making baguette crisps to serve alongside, heat the oven to 250° F.
2

Place a 6-8 quart stock pot over medium heat. Add enough olive oil to coat the bottom and after about 30 seconds add the chopped onion. Stir frequently and let cook for about 5 minutes or until the onion begins to turn translucent. Add the tomatoes and garlic at the same time and stir. Let cook for another 5 minutes. Add the fennel, fennel fronds, potatoes, bay leaf, saffron and soaking water, seafood stock, and orange zest. Let cook until it begins to softly boil. Taste for salt and pepper-add as needed.
3

If making rouille and baguette crisps to serve with your bouillabaisse, now is good time to start making them (see below)-just turn the burner to low while you do so. For the rouille, use 2 Tbsp of broth from your boiling pot.
4

Bring the heat back to medium, and add the shrimp, mussels, and clams. Cook for 2 minutes, then add the fish. Continue to cook until all of the seafood is just cooked through.
5

Remove the mollusks with tongs and set aside. Add the Pastis if you are using it. Give the soup a gentle stir and then ladle into individual serving bowls.
6

To serve: Add a few of each kind of the mollusk to each bowl, and then top with a sprinkle of parsley, a few fronds of fennel, and a slice of baguette topped with a generous helping of Rouille.
7

Preheat the oven to 200 degrees.
8

Add the baguette pieces to a blender along with the water, two garlic cloves, olive oil, and bouillabaisse broth. Blend for 1 minute if using a very powerful blender (like a Vitamix or Blendtec) or 2 minutes if using a standard kitchen blender. If it is too thick to blend, add more bouillabaisse broth, one tablespoon at a time. Set aside.
9

Slice a baguette into 1/2-inch slices and spread evenly on baking tray. Toast for 5 to 10 minutes, removing when the slices just begin to brown.
10

Slightly smash the two remaining garlic cloves and rub one over each toast, then brush each with olive oil. Serve with a side of Rouille for dipping.
11

Note: Allow 3-4 crisps per person. One is usually served in the bouillabaisse, but it is also nice to serve a few on the side (even if that isn't traditional).