bouillabaisse-recipe

Bouillabaisse

A proven├žal seafood stew from the south of France finished with Pernod.
5 from 8 votes
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Course: Main Course
Cuisine: French
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 6 people
Calories: 223kcal

Ingredients

Bouillabaisse

  • 6 cups fish stock quality
  • 1 fennel stalk and bulb
  • 2 cups chicken stock quality
  • 1/2 lb. shrimp peeled and deveined
  • 2 bay leaves
  • 8 whole white peppercorns
  • 1 orange peeled
  • 1/2 cup grapeseed Oil
  • 2 tbs. paprika
  • 1/2 teaspoon Kosher salt
  • 1 large leek
  • 2 large celery stalks
  • 4 cloves garlic
  • 4 Roma tomatoes
  • 1 cup dry white wine
  • 2 oz. Pernod
  • 2 teaspoons saffron threads quality
  • 4 stems thyme
  • 1/4 cup fennel seeds
  • 1 teaspoon fresh marjoram
  • 1/2 teaspoon cayenne pepper
  • 1/2 lb. salmon quality
  • 1/2 lb. cod quality
  • 1/2 lb. Manila clams quality
  • 1/2 lb. bay mussels quality
  • 1 whole yellow onion
  • 3 whole fingerling potatoes

Instructions

Instructions for Bouillabaisse

  • In a heavy bottomed stock pan, heat grapeseed oil over medium heat
  • after 2 minutes add chopped onions, leeks, celery, fennel bulbs and a pinch of salt
  • slowly sweat them until tender but not browned (about 5 minutes)
  • add garlic and saute 2 more minutes until garlic is tender and fragrant then add your chopped Roma tomatoes and dry white wine
  • simmer for 5 minutes
  • add your fish stock, simmer for 5 minutes
  • then add your chicken stock and simmer for another 5 minutes.
  • add peels from 1 orange, white peppercorns, bay leaves, thyme, fennel seeds, fennel bulbs, fresh marjoram, paprika, saffron, and cayenne.
  • simmer for 5 minutes.
  • add the clams first, then about two minutes later add the mussels.
  • simmer 2 minutes. add the peeled and deveined shrimp. shut off heat and allow shrimp to cook two more minutes.
  • Add 1 inch cubed salmon, fillet
  • In a small pot of salted water, bring 3 medium sized fingerling potatoes to a boil. After 5 minutes strain and set aside.
  • Steep 2 tablespoons of quality saffron in simmered water, for about 5 minutes.
  • Add fingerling potatoes to saffron water and set aside for 30 minutes.
  • After 30 minutes, remove potatoes from saffron water and add to Bouillabaisse.
  • ladle stew into a bowl and garnish with reserved fennel fronds (Leaves)
  • finish with Pernod and let it rest for 5 minutes.
  • serve with fresh baguette bread

Nutrition

Calories: 223kcal | Carbohydrates: 17g | Protein: 40g | Fat: 26g | Saturated Fat: 3g | Cholesterol: 156mg | Sodium: 470mg | Potassium: 751mg | Fiber: 4g | Sugar: 5g | Vitamin A: 1955IU | Vitamin C: 25.8mg | Calcium: 252mg | Iron: 5.9mg