Bouillabaisse

[pixelchef]

Bouillabaisse

Serves 6 as Main Dish.

This fish used in this recipe includes halibut, cod, roballo, clams, and mussels. You may also substitute other favourite firm-fleshed fish such as sea bass, red snapper, monkfish, etc.

• 
  

Bouillabaisse

• 3 T olive oil
  
• 1 onion, thinly, sliced
  
• 1 bulb fennel, thinly, sliced
  
• 3 cloves garlic, crushed
  
• 2 tomato, chopped
  
• 1 orange, peel, only
  

thyme

• 1 bay leaf
  
• 1 pinch saffron
  
• 6 c fish, Fumet, (recipe follows)
  
• 2 Yukon Gold potato, cut in medium dice
  
• 1 lb halibut, cut into large pieces
  
• 1 lb cod, cut into large pieces
  
• 1/2 lb roballo, cut into large pieces
  
• 20 clam, rinsed
  
• 20 mussel, rinsed, beards removed
  

pernod

• 
  

Fish Fumet

• 2 lb bones of raw white fish, (Halibut and Cod)
  
• 2 T vegetable oil
  
• 1 medium onion, peeled, and, thinly, sliced
  
• 1/4 bulb fennel, thinly, sliced
  

1 leek, (white part only), thinly, sliced

• 8 white peppercorns
  
• 1/2 tsp fine sea salt
  
• 1 sprig flat-leaf parsley
  
• 1 bay leaf
  
• 1 c dry white wine
  
• 8 c water
  

Bouillabaisse

In a large saucepot over medium high heat add olive oil.

Add onions, fennel and garlic. Cook until onion starts to caramelize.

Add tomatoes and orange peel and sweat for 3 to 4 minutes.

Add thyme, bay leaf, saffron and fish fumet. Simmer for 45 minutes to one hour.

Strain through a fine mesh strainer, pushing vegetables with the back of a ladle to extract flavour.

Place broth into a large saucepot and reduce by one-third.

Add potatoes and cook for 2 to 3 minutes.

Add fish and shellfish, cover and cook until shellfish are opened.

To serve: Remove fish, shellfish and potatoes and place on a large serving platter.

Spoon a little broth over to keep moist.

In small soup bowls add a small amount of Pernod into each bowl and ladle hot broth over. Serve immediately.

Serve garlic croutons and aioli (garlic mayonnaise) for garnish.

Fish Fumet

Under slow-running cold water, rinse the bones until the water is clear.

Pat dry and cut into 4-inch pieces.

Heat the oil in a large stockpot over medium heat.

Add the onion, fennel, leek, peppercorns, salt, parsley and bay leaf. Turn the heat to medium-low and cook the vegetables until soft.

Add the bones and cook for about 8 to 10 minutes, stirring occasionally.

Add wine and water and bring to a boil.

Reduce heat to a gentle boil for ten minutes only, skimming off any foam that rises to the top. Remove from heat and let rest for ten minutes.

Strain the fish fumet through a fine-mesh sieve and press the solids to extract as much flavour as possible.

This stock will keep in your fridge for up to 3 days, or freeze for up to 2 months.

Keywords: Main Dish, Expert, Fish, French

( RG439 )