Bouillabaisse

2.9 from 33 ratings

This Provençal recipe created by Michelin-starred chef David Myers is complemented by a garlicky rouille, the perfect spread for your toasted baguette.

Servings

servings

Ingredients

1 bulb fennel, sliced, top reserved
2 sprigs thyme
1 bay leaf
pinch of saffron threads
3/4 cup olive oil
2 onions, thinly sliced
2 shallots, sliced
3 tomatoes, peeled, seeded, and chopped
4 cloves garlic, minced
1 pound sea bass fillets, cut into 2-inch pieces, bones and heads reserved
1 pound snapper fillets, cut into 2-inch pieces, bones and heads reserved
3/4 pound fresh shrimp, peeled and deveined, shells reserved
3/4 pound mussels, cleaned and debearded
salt and pepper, to taste
toasted baguette, for garnish
4 large egg yolks
1 tablespoon dijon mustard
6 cloves garlic, halved
1 red chile, minced
1 teaspoon cayenne
1 cup vegetable oil
1/4 cup white wine vinegar
1 medium yukon gold potato, cut into 1-inch dice and cooked, reserved in cooking liquid
fine sea salt, to taste

Directions

Combine the fennel top, thyme, bay leaf, and saffron threads together in a sachet. Set aside.
Heat the olive oil in a large pot, and sauté the fish bones, heads, and shrimp shells for 5 minutes. Add the onions, shallots, tomatoes, and garlic. Cook over low heat, stirring constantly until the vegetables become soft, about 5 minutes.
Add the sachet and the Pernod, turn the heat to high and boil until the Pernod evaporates, about 3 minutes. Add enough water to cover, and simmer for 40 minutes. Remove sachet from the mixture, blend and strain it.
Place the mixture back into the large pot, bring to a boil, and add the sea bass and snapper. Reduce heat to medium and cook for 2-3 minutes, then add the mussels and shrimp. Continue simmering until the shellfish is cooked, about 2 minutes. Adjust seasoning to taste.
In a food processor, blend together the egg yolks, garlic, mustard, chile, and cayenne. Add the potatoes and blend. Begin adding the oil in a steady stream until all is incorporated. Add the vinegar, and process until smooth. Season to taste with salt. If the rouille is too pasty, add a few drops of water to smooth it out. Serve spread on toasted baguette slices or stirred into the stew.