Eric Ripert channels his childhood with bass 'bouillabaisse'

Eric Ripert, chef and co-owner of New York's Le Bernardin, prepares wild striped bass "bouillabaisse” style, a dish he learned to make as a child at his grandparents’ side in the French Riviera.

Wild striped bass "bouillabaisse" style

Makes 4 servings


  • Bouillabaisse broth

    • 1 tablespoon canola oil
    • 1 small fennel, thinly sliced
    • 1/2 cup Spanish onion, peeled and thinly sliced
    • 3/4 cup leeks, diced
    • 1/4 cup garlic, peeled and thinly sliced
    • 2 tablespoons tomato paste
    • 1/2 teaspoon saffron
    • 2 cups chicken stock (store bought or homemade)
    • 1cup clam juice (store bought or homemade)
    • Fine sea salt
    • Freshly ground white pepper
  • Striped bass

    • 4 (6-ounce) striped bass fillets, skin off
    • 2 tablespoons water
    • 4 tablespoons unsalted butter (about 4 ounces), cut into large dice
    • Fine sea salt
    • Freshly ground white pepper
    • 1 teaspoon canola oil


Baking Directions:


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