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Bouillabaisse

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Bouillabaisse

Bouillabaisse

When I was studying in France, this was the Holy Grail of recipes. Mastering the perfect bouil­ labaisse meant reaching a new echelon of French cooking. After a few tries, this was my favorite version of the dish.

  • Author: Addie Gundry
  • Prep Time: 10 minutes
  • Cook Time: 45 minutes
  • Total Time: 55 minutes
  • Yield: Serves 4
  • Category: Soups

Ingredients

Scale
  • Aioli
    • garlic clove, very finely minced
    • 1/2 teaspoon kosher salt
    • Pinch of saffron
    • 1/4 cup mayonnaise
    • Juice of 1/2 lemon
  • Bouillabaisse
    • 2 tablespoons olive oil, plus more for brushing
    • 2 garlic cloves, minced
    • 1/2 fennel bulb, thinly sliced, a handful of fronds reserved
    • 3/4 cup white wine
    • 1 (28-ounce) can whole peeled tomatoes
    • 1 bunch basil, plus more for garnish
    • 3 cups seafood stock
    • Kosher salt and freshly ground black pepper
    • 2 snapper fillets, cut into large chunks
    • 2 tilapia fillets, cut into large chunks
    • 1/2 pound jumbo shrimp
    • 2 pounds mussels, cleaned and debearded
    • 4 (3/4-inch-thick) slices crusty bread
    • 1 lemon, quartered, for serving
    • Fresh parsley, for garnish

Instructions

  1. For the aioli: On a cutting board, mash the garlic and salt together. Keep mashing until a fine paste forms. In a small bowl, combine the garlic paste, saffron, mayonnaise, and lemon juice. Cover and refrigerate until ready to use.
  2. For the bouillabaisse: In a large pot, heat the olive oil over medium-high heat. Add the garlic and sliced fennel bulb and cook, stirring, until fragrant. Add the wine and simmer for 5 to 8 minutes to reduce the Add the tomatoes, basil, fennel fronds, and seafood stock. Simmer, stirring occasionally and breaking up the tomatoes, for 15 to 20 minutes, until the liquid has reduced further.
  3. Turn off the heat. Puree the soup using an immersion blender until smooth. Taste and season with salt and pepper.
  4. Reheat the liquid in the same pot and add the fish, largest pieces first. Add the shrimp and mussels. Very gently, stir to bring some liquid to the top. Cover and cook gently over medium-low heat for about 5 minutes, or until all the mussels have opened up and the shrimp turns pink. (Discard any mussels that don’t open. )
  5. Heat a small skillet over medium-high heat. Brush both sides of the bread with olive oil and toast each side until lightly golden brown. Generously smear the warm bread with the aioli.
  6. Ladle the soup into bowls. Coarsely chop a few basil leaves and garnish the soup. Add a slice of saffron aioli toast to each bowl and serve with lemon wedges and fresh parsley.

Keywords: bouillabaisse, soup

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Bouillabaisse

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Bouillabaisse

  • Author: Addie Gundry
  • Prep Time: 20 minutes
  • Cook Time: 1 hour
  • Total Time: 1 hour 20 minutes
  • Yield: 6 1x
  • Category: Soups

Ingredients

Scale
  • Stock
    • 6 cups water
    • 1/2 pound shrimp
    • 1 bay leaf
    • 12 whole black peppercorns
    • Peel from 1 orange
  • Bouillabaisse
    • 3 tablespoons olive oil
    • 1 small onion, diced
    • 1 leek, white part only, thinly sliced
    • 2 small fennel bulbs, thinly sliced, fronds reserved
    • 1/2 teaspoon salt
    • 4 cloves garlic, minced
    • 4 tomatoes, skins and seeds removed and diced
    • 1 cup dry white wine
    • 1 teaspoon fresh thyme
    • 1/2 teaspoon cayenne
    • 1/2 pound salmon, skin removed, cut into 1-inch wide strips
    • 1/2 pound cod, cut into 1-inch wide strips
    • 1/2 pound bay mussels

Instructions

  1. For the Stock: Peel the shrimp, reserving the shrimp shells. Bring the water to a simmer and add the shrimp shells, bay leaf, peppercorns, and orange peel to the pot and simmer gently for 15 minutes over low heat.
  2. For the Bouillabaisse: Meanwhile, heat the olive oil over medium heat in a large pot. Add the onion, leek, and fennel bulb and a pinch of salt, and slowly sweat them until tender but not browned (about 20 minutes).
  3. Add the garlic and sauté for a few more minutes until garlic is tender and fragrant.
  4. Add the tomato and the wine. Turn up the heat until the wine begins to boil. Cook until the wine is reduced by about half.
  5. Strain the shrimp and orange stock into the onion mixture. Add the thyme and cayenne and simmer for 10 minutes over medium heat.
  6. Add the salmon and cod first. About two minutes later, add the mussels. About two minutes later, add the shrimp. Simmer until the shrimp is just cooked through, about two more minutes.
  7. Remove from the heat and serve immediately, garnishing each place with some reserved fennel fronds.
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