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La Bouillabaisse

SERVINGS
Serves four Servings
RATE THIS RECIPE
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SERVINGS
Serves four Servings
RATE THIS RECIPE
(0)

Ingredients

Broth ingredients
  • 10 pound fish bones (lean, not fatty, cut in small pieces, run under cold water for approximately 3 hours to clean)
  • 1/4 cup olive oil
  • 2 cup onions
  • 2 cup medium celery stalks
  • 1 cup leek
  • 1 head garlic
  • 2 bulb fennel
  • 10 bulb red plum tomatoes
  • 1 bulb bouquet garni (bg) with 2 sprigs of basil, parsley, thyme, rosemary and bay leaf
  • 1 bulb large spoon of tomato paste
  • 1 cup pernod
  • 1 cup white wine
  • 1 pinch saffron
  • 4 pinch pieces of anis star
  • 4 quart water, or enough to cover the bones
  • Rouille Ingredients
  • 10 pound fish bones (lean, not fatty, cut in small pieces, run under cold water for approximately 3 hours to clean)
  • 1/4 cup olive oil
  • 2 cup onions
  • 2 cup medium celery stalks
  • 1 cup leek
  • 1 head garlic
  • 2 bulb fennel
  • 10 bulb red plum tomatoes
  • 1 bulb bouquet garni (bg) with 2 sprigs of basil, parsley, thyme, rosemary and bay leaf
  • 1 bulb large spoon of tomato paste
  • 1 cup pernod
  • 1 cup white wine
  • 1 pinch saffron
  • 4 pinch pieces of anis star
  • 4 quart water, or enough to cover the bones
  • 1 potato, idaho (cook in salted water with 1 pinch of saffron, drain, mash and cool)
  • 2 yolk
  • 4 clove chopped garlic
  • 1 pinch saffron dissolved in water
  • 1 cup extra virgin olive oil
  • Garlic Crouton Garnish Ingredients
  • 10 pound fish bones (lean, not fatty, cut in small pieces, run under cold water for approximately 3 hours to clean)
  • 1/4 cup olive oil
  • 2 cup onions
  • 2 cup medium celery stalks
  • 1 cup leek
  • 1 head garlic
  • 2 bulb fennel
  • 10 bulb red plum tomatoes
  • 1 bulb bouquet garni (bg) with 2 sprigs of basil, parsley, thyme, rosemary and bay leaf
  • 1 bulb large spoon of tomato paste
  • 1 cup pernod
  • 1 cup white wine
  • 1 pinch saffron
  • 4 pinch pieces of anis star
  • 4 quart water, or enough to cover the bones
  • 1 potato, idaho (cook in salted water with 1 pinch of saffron, drain, mash and cool)
  • 2 yolk
  • 4 clove chopped garlic
  • 1 pinch saffron dissolved in water
  • 1 cup extra virgin olive oil
  • 1 french baguette
  • 1 garlic clove
  • Preparation

    Baking Directions:

    For the Bouillabaisse:1. In a large pot, sweat in olive oil, the onion, stalks of celery, leek, garlic, BG, fennel for 20 minutes.

    2.

    Add the fish bones, sweat for 10 more minutes.

    3.

    Add tomato paste and cook for 5 minutes.

    4.

    Add the Pernod and white wine, reduce to until dry.

    5.

    Add 2 quarts of water or enough to cover the fish bones and bring to a boil.

    6.

    Lower heat to a simmer.

    7.

    Add the fresh plum tomato, saffron and anis star.

    8.

    Cook slowly for 20 to 30 minutes, skimming.

    9.

    Grind everything in a food mill.

    10.

    Strain through large whole china cap, pressing the bones to capture all the flavor.

    11.

    Set broth aside and discard the bones.

    For the Rouille:1. In a bowl add the mashed potato, chopped garlic, 1 yolk, salt and white ground pepper to taste.

    2.

    Mix well.

    3.

    Pour in the olive oil (slowly and in a stream), while whisking to create an emulsion.

    4.

    Add in the dissolved saffron for color and flavorFor the Garlic Crouton:1. Slice baguette into 1/4" slices.

    2.

    Rub with garlic clove and broil until golden brownTo Serve:1. Transfer broth to clean pot and bring to a boil.

    2.

    Add what you like to the broth (clams, mussels, fish and potato, fennel, leeks and diced tomato, etc.)

    , and cover.

    3.

    Let boil.

    4.

    Ladle into bowls and garnish with chopped parsley.

    5.

    Serve rouille in a ramekin on the side.

    6.

    Place garlic croutons around the ramekin.

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