Bouillabaisse
Bouillabaisse
This Provençal recipe created by Michelin-starred chef David Myers is complemented by a garlicky rouille, the perfect spread for your toasted baguette.
Servings
9
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.