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Bouillabaisse
Serving Size : 10
8 lb fresh whole rockfish (rock cod,snapper, sea bass, halibut)
2 lb whole ocean perch
1/2 cup virgin olive oil
2 cups dry white wine
2 fresh thyme sprigs
2 sprigs fresh fennel tops
6 fresh parsley sprigs
3 cloves garlic
2 tbsp Pernod
1 pinch saffron
reserved fish bones, heads, and trimmings
2 carrots
1 leek
1 yellow onion
2 vine ripened tomatoes
6 white mushrooms
1/3 cup olive oil
2 cloves garlic, unpeeled
bouquet garni: 6 parsley sprigs, 1tsp fennel seeds, 2bay leaves, 1/2 tsp
dried tarragon, 1/2 tsp dried tarragon, 1/2 tsp dried thyme
12 black peppercorns
8 coriander seeds
2 cups dry white wine
6 mussels in shells, scrubbed
6 clams in shells, scrubbed
1 small orange, zested
2 tbsp pernod
pinch saffron
pinch cayenne pepper
1 vine ripened tomato
1 red bell pepper
1/4 cup fumet, strained
pinch saffron and cayenne pepper
1 slice good white bread, crusts removed
8 cloves garlic
3 yolks eggs
3/4 cup extra virgin olive oil
3/4 cup olive oil
salt, pepper,saffron, cayenne to taste
24 slices baguette(1/2" thick)
1/2 cup extra virgin olive oil
3 cloves garlic, halved
1/4 cup extra virgin olive oil
2 leeks (white only), washed, diceD
2 onions, diceD
pinch saffron
salt and pepper to taste
remaining Fumet, strained
3 cloves garlic, minced
1 fresh fennel sprig
1/2 small orange, zested
4 large ripe tomatoes, peel,seed, diced
1 cup dry white wine
pernod to taste
1 1/2 dozen mussels, debearded
marinated fish
1/4 cup fresh parsley for garnish, minced
Fillet both fish, reserving the heads, bones and scraps for the
fumet. Cut the fillets into even pieces 2 inches long and 1 inch
thick. The thickness should be equal for all pieces; the length
can vary.
To make the marinade, combine the marinade ingredients in a large
nonaluminum bowl. Add the fish, cover, and marinate at room
temperature for 2 hours, or cover and refrigerate for several hours.
To make the fumet, wash the fish scraps under cold running water,
making sure to remove any bloody parts; cut out and discard the
gills. Chop the carrots, leek, onion, tomatoes, and mushrooms
coarsely. Heat the oil in a heavy, 12-quart stockpot over medium
heat. Add the vegetables, garlic, and fish scraps and cook gently
for 10 to 12 minutes. Place the bouquet garni ingredients in
cheesecloth and tie it closed with cotton string. Add the bouquet
garni to the stockpot, along with the wine and cold water to cover.
Add the remaining fumet ingredients and bring to a boil. Reduce
the heat immediately, and simmer, skimming frequently, for
approximately 30 minutes. Let the fumet stand off the heat for 15
minutes, then strain it. If the fumet is being made in advance,
let it cool to room temperature, then cover and refrigerate it
until needed. Simply warm it before adding it to the broth.
To make the rouille, roast the tomato and bell pepper on a grill,
over an open flame, or under a preheated broiler, turning to blacken
all sides. When tomato is browned and softened, remove it from the
heat using a metal spatula and let cool. When the skin of the pepper
is black, place the pepper in a plastic or paper bag, close it,
and let sit until the pepper is cool enough to handle, approximately
5 minutes. Peel the skin from the pepper and discard the seeds and
stem. Cut the tomato in half crosswise, then spoon out the seeds.
Place the 1/4 cup fumet in a medium bowl, mix in the saffron and
cayenne, and soak the slice of bread in the fumet for several
minutes until it is very soft. Crush the garlic to a paste in a
mortar. Using a whisk, beat the egg yolks and garlic into the bread.
Mix the olive oil together and begin whisking into the egg mixture,
a few drops at a time, until it emulsifies. Continue to whisk in
the oil in a fine stream until a thick mayonnaise is formed. Make
a puree of the roasted pepper and tomato in a large mortar and stir
it into the mayonnaise. Season with salt, pepper, saffron, and
cayenne. Cover and refrigerate until needed.
To make the croutons, preheat the oven to 400 degrees F. Lightly
brush the baguette slices with the oil and bake for 5 minutes, or
until golden brown. Rub the croutons with the cut garlic cloves
while they are still warm. Set aside.
To make the broth, heat the oil in a large, heavy pan over medium
heat. Add the leeks, onions, bay leaf, saffron, and salt and pepper
and saute for 10 minutes, or until the leeks and onions are tender.
Add the remaining fumet, garlic, fennel, parsley, zest, tomatoes,
wine, and Pernod. Add the clams and mussels, cover, and steam for
1 to 2 minutes, or until they begin to open. Remove the fish from
the marinade with a slotted spoon, lifting out the larger pieces
first, add to the broth, and cook for 3 minutes, or until the fish
are opaque and all the shell fish have opened. Do not stir, or the
fish will break. Using the slotted spoon, remove the fish and
shellfish to large individual serving bowls. Bring the broth to
a boil and season with whatever is necessary-oil, wine, Pernod,
saffron, cayenne, or salt.
To serve, ladle the broth over the fish. Tuck 3 croutons in at the
sides of each bowl, spoon the rouille over the fish and garnish
with the parsley and basil.
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Bouillabaisse 10