Bouillabaisse

Name: Bouillabaisse
Ingredients: 1/4 cup olive oil; 2 carrots, cut into julienne; 1 bulb fresh fennel, cut into julienne; 1 leek, cut into julienne; 1 rib celery, cut into julienne; 1 sprig thyme; 1 sprig rosemary; 1 bay leaf; 10 cloves garlic, peeled and chopped; 1 strip dried orange peel; 2 cups dry white wine; 2 tablespoons tomato paste; 1 quart fish stock or clam juice; 6 pinches of saffron threads; 8 small clams cleaned; 1 pound fresh white fish of your choice, cut into 1-inch cubes; 16 large shrimp peeled and veined; 1 pound mussels cleaned; 8 ounces calamari cleaned; 16 large scallops; 2 (6-ounce) lobster tails (cut into thirds); 2 ounces anise flavored liqueur, such as Pernod; 1 pound ripe tomatoes, seeded and roughly chopped; Garlic toast, as an accompaniment; Rouille, as a garnish, recipe follows; 2 egg yolks; 2 teaspoons tomato paste; 1 teaspoon anise flavored liqueur, such as Pernod; 4 cloves garlic, chopped; 1 small dried chile pepper

32 ingredients

14 steps

Ingredients

1/4 cup olive oil
2 carrots, cut into julienne
1 bulb fresh fennel, cut into julienne
1 leek, cut into julienne
1 rib celery, cut into julienne
1 sprig thyme
1 sprig rosemary
1 bay leaf
10 cloves garlic, peeled and chopped
1 strip dried orange peel
2 cups dry white wine
2 tablespoons tomato paste
1 quart fish stock or clam juice
6 pinches of saffron threads
8 small clams cleaned
1 pound fresh white fish of your choice, cut into 1-inch cubes
16 large shrimp peeled and veined
1 pound mussels cleaned
8 ounces calamari cleaned
16 large scallops
2 (6-ounce) lobster tails (cut into thirds)
2 ounces anise flavored liqueur, such as Pernod
1 pound ripe tomatoes, seeded and roughly chopped
Garlic toast, as an accompaniment
Rouille, as a garnish, recipe follows
2 egg yolks
2 teaspoons tomato paste
1 teaspoon anise flavored liqueur, such as Pernod
4 cloves garlic, chopped
1 small dried chile pepper
1 pinch saffron
2 teaspoons olive oil

Directions

1

In a 6-quart stock pot heat the olive oil and the carrots, fennel, leek, celery, thyme, rosemary, bay leaf, garlic, and orange peel.
2

Cook while stirring for 5 minutes.
3

Add the wine, tomato paste, fish stock, and saffron.
4

Bring to a simmer and cook for 8 minutes.
5

Begin adding the seafood: first the clams (cook for 1 minute) and then the white fish (cook for another minute).
6

Then the shrimp, mussels, calamari, scallops, and lobster tails.
7

Add the liqueur and chopped tomatoes.
8

Simmer for 8 minutes.
9

Place in large soup tureen or serve in individual dishes with garlic toast and rouille.
10

Put all ingredients (except olive oil) in a blender and whip at low speed until smooth.
11

Slowly add the olive oil in a steady stream, forming a mayonnaise-like emulsion.
12

Serve in a small bowl.
13

This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant.
14

The FN chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.