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bouillabaisse-recipe

Bouillabaisse

A proven├žal seafood stew from the south of France finished with Pernod.

Course Main Course
Cuisine French
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 6 people
Calories 223 kcal

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

  1. In a heavy bottomed stock pan, heat grapeseed oil over medium heat

  2. after 2 minutes add your chopped onions, leeks, celery, fennel bulbs and a pinch of salt

  3. slowly sweat them until tender but not browned (about 5 minutes)

  4. add garlic and saute 2 more minutes until garlic is tender and fragrant then add your chopped Roma tomatoes and dry white wine

  5. simmer for 5 minutes

  6. add your fish stock, simmer for 5 minutes

  7. then add your chicken stock and simmer for another 5 minutes.
  8. add peels from 1 orange, white peppercorns, bay leaves, thyme, fennel seeds, fennel bulbs, fresh marjoram, paprika, saffron, and cayenne.

  9. simmer for 5 minutes.
  10. add the clams first, then about two minutes later add the mussels.

  11. simmer 2 minutes. add the peeled and deveined shrimp. shut off heat and allow shrimp to cook two more minutes.

  12. Add 1 inch cubed salmon, fillet

  13. In a small pot of salted water, bring 3 medium sized fingerling potatoes to a boil. After 5 minutes strain and set aside.

  14. Steep 2 table spoons of quality saffron in simmered water, for about 5 minutes.

  15. Add fingerling potatoes to saffron water and set aside for 30 minutes.

  16. After 30 minutes, remove potatoes from saffron water and add to Bouillabaisse.

  17. ladle stew into a bowl and garnish with reserved fennel fronds (Leaves)

  18. finish with Pernod and let it rest for 5 minutes.

  19. serve with fresh baguette bread