Make Bouillabaisse....Delicious
Bouillabaisse is a classic French seafood soup, often served with a rouille, a Provençal mayonnaise-style sauce. This bouillabaisse recipe creates a dish which can be served in a number of ways, with the broth and fish plated separately, or in one steaming bowl, either way this is an incredible recipe, with a hint of aniseed flavor provided by the fennel.
Bouillabaisse
Serves 4
Total time: 3 hours, 15 minutes
Ingredients
Bouillabaisse Broth
7 fl oz of olive oil
2 bulbs of fennel, roughly chopped
2 red peppers, roughly chopped
1/2 tbsp oz of sea salt
1 1/2 tbsp oz of tarragon
1 tsp of black pepper, crushed
2 1/4 lb of fish bones (Ask your fish monger or fillet your own)
2 1/4 lb of plum tomatoes, roughly chopped
1 oz of tomato paste
2 pinches of saffron
2 lemons, juiced
4 tbsp of butter
salt
black pepper
Rouille (mayonnaise type sauce)
3 egg yolks
1 pinch of salt
1 pinch of black pepper
1 lemon, juiced
1 pinch of saffron
1 pinch of cayenne pepper
7 fl oz of olive oil
7 fl oz of vegetable oil
4 garlic cloves
To Plate
1 plum tomato
7 oz of salmon fillet, skinned
7 oz of pollock (or cod), skinned
7 oz of monkfish, skinned
2 sardine fillets
8 mussels, cleaned
1tsp of basil leaves, chopped
1tsp of tarragon, chopped
(Substitute any three firm white fleshed fish that you can get fresh locally. They can be fresh or saltwater depending on where you live).
Directions
The Broth
Place the olive oil in a large pan over a medium heat. Once hot, add the fennel and cook for 3–4 minutes, without coloring it.
Add the red peppers, sea salt, tarragon and pepper, and cook for another 2–3 minutes. Add the fish bones and tomatoes, cover with water to a depth of 1 in and bring to a simmer.
Skim off any foam that has risen to the surface, then add the tomato paste and saffron and bring back to a simmer. Cook for 1 hours until reduced by approximately one third, skimming away any more foam from time to time.
Use a immersion blender to blend the mix to a smooth sauce. Pour through a fine sieve, pressing the solids with a ladle to extract all the liquid. Pour through a fine chinois, this time without pressing.
Add the lemon juice then pour into a blender and add the butter. Blend, check the seasoning and pass again through a fine sieve once more. Chill until needed
The Rouille
Whisk the egg yolks with the seasoning, lemon juice, saffron and cayenne pepper.
Slowly add the oil in a thin stream, whisking continuously. Stir in the garlic and add a little warm water to thin it down if you need to. Set aside until required.
Plating - Fish
Peel and seed the tomato and chop the flesh finely to make a concasse (blanched, peeled, seeded and chopped tomatoes)
Cut the salmon, pollock and monkfish into 1 3/4 oz pieces and season lightly with salt and pepper. Cut each sardine fillet in two.
Heat 1 pint (16 ozs.) of the bouillabaisse broth to a simmer, add 2 heaping tbsp. of the rouille and whisk well.
Add the monkfish and mussels*, poach for 3 minutes, then add the salmon and pollock and cook gently for another 7 to 8 minutes.
Add the sardine pieces, cook for 2 minutes, then add the herbs and tomato concasse. Serve immediately from one large tureen or in individual bowls with a fresh chilled salad and crusty french baguette.
* You can remove the mussels from their shells before serving or leave them intact for presentation.
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