Karol Smith
Exquisite Bouillabaisse: A Hearty French Seafood Stew
Bouillabaisse is a traditional Provençal fish stew originating from the port city of Marseille. This dish is renowned for its rich, aromatic broth and an array of fresh seafood. It’s a perfect representation of the bounty of the Mediterranean, featuring flavors from anise-flavored liqueur, fresh herbs, and vegetables. Here’s a detailed recipe to bring this luxurious dish to your table.
Ingredients:
– 1/4 cup olive oil
– 1 large onion, finely chopped
– 2 leeks (white part only), cleaned and finely chopped
– 3 cloves garlic, minced
– 1 fennel bulb, thinly sliced
– 1 large tomato, chopped
– 2 bay leaves
– 2 sprigs fresh thyme
– 1 teaspoon saffron threads
– 1/4 cup pastis (or Pernod, any anise-flavored liqueur)
– 1/4 teaspoon cayenne pepper
– 2 large potatoes, peeled and diced
– 4 cups fish stock
– 1 cup dry white wine
– Salt and pepper to taste
– 1 lb firm white fish (e.g., halibut, cod), cut into chunks
– 1/2 lb mussels, cleaned and debearded
– 1/2 lb clams, cleaned
– 1/2 lb shrimp, peeled and deveined
– 1/2 lb squid, cleaned and sliced into rings
– Fresh parsley, chopped for garnish
For Rouille Sauce:
– 1 roasted red pepper
– 2 cloves garlic
– 1/2 teaspoon cayenne pepper
– 1/2 teaspoon saffron threads
– 1 cup mayonnaise
– 1 tablespoon lemon juice
– Salt to taste
Instructions:
1. Prepare the Bouillabaisse Base:
– Heat the olive oil in a large pot over medium heat. Add the onion, leeks, garlic, and fennel. Sauté until softened, about 10 minutes.
– Add the chopped tomato, bay leaves, thyme, and saffron. Cook for another 5 minutes.
– Pour in the pastis, scraping up any browned bits from the bottom of the pot.
– Add the diced potatoes, fish stock, white wine, cayenne pepper, salt, and pepper. Bring to a simmer and cook until the potatoes are tender, about 20 minutes.
2. Add the Seafood:
– Add the white fish chunks, mussels, clams, shrimp, and squid to the pot. Cover and simmer for another 10 minutes, or until the seafood is cooked through and the mussels and clams have opened.
3. Prepare the Rouille Sauce:
– In a food processor, blend the roasted red pepper, garlic, cayenne pepper, saffron, mayonnaise, lemon juice, and salt until smooth.
4. Serve:
– Ladle the bouillabaisse into large bowls. Top with a spoonful of rouille sauce and a sprinkle of fresh parsley.
Enjoy your Exquisite Bouillabaisse with a crusty baguette to soak up the broth, and revel in the delightful melding of flavors from the sea and the fragrant Provençal herbs.
