| Level: | Intermediate |
| Total: | 1 hr 30 min |
| Prep: | 45 min |
| Cook: | 45 min |
| Yield: | 8 servings |
| Level: | Intermediate |
| Total: | 1 hr 30 min |
| Prep: | 45 min |
| Cook: | 45 min |
| Yield: | 8 servings |
Ingredients
- 1/4 cup olive oil
- 2 carrots, cut into julienne
- 1 bulb fresh fennel, cut into julienne
- 1 leek, cut into julienne
- 1 rib celery, cut into julienne
- 1 sprig thyme
- 1 sprig rosemary
- 1 bay leaf
- 10 cloves garlic, peeled and chopped
- 1 strip dried orange peel
- 2 cups dry white wine
- 2 tablespoons tomato paste
- 1 quart fish stock or clam juice
- 6 pinches of saffron threads
- 8 small clams cleaned
- 1 pound fresh white fish of your choice, cut into 1-inch cubes
- 16 large shrimp peeled and veined
- 1 pound mussels cleaned
- 8 ounces calamari cleaned
- 16 large scallops
- 2 (6-ounce) lobster tails (cut into thirds)
- 2 ounces anise flavored liqueur, such as Pernod
- 1 pound ripe tomatoes, seeded and roughly chopped
- Garlic toast, as an accompaniment
- Rouille, as a garnish, recipe follows
- 2 egg yolks
- 2 teaspoons tomato paste
- 1 teaspoon anise-flavored liqueur, such as Pernod
- 4 cloves garlic, chopped
- 1 small dried chile pepper
- 1 pinch saffron
- 2 teaspoons olive oil
Instructions
- In a 6-quart stock pot heat the olive oil and the carrots, fennel, leek, celery, thyme, rosemary, bay leaf, garlic, and orange peel. Cook while stirring for 5 minutes. Add the wine, tomato paste, fish stock, and saffron. Bring to a simmer and cook for 8 minutes.
- Begin adding the seafood: first the clams (cook for 1 minute) and then the white fish (cook for another minute). Then the shrimp, mussels, calamari, scallops, and lobster tails. Add the liqueur and chopped tomatoes. Simmer for 8 minutes.
- Place in large soup tureen or serve in individual dishes with garlic toast and Rouille.
- Put all ingredients (except olive oil) in a blender and whip at low speed until smooth. Slowly add the olive oil in a steady stream, forming a mayonnaise-like emulsion. Serve in a small bowl.
Reviews
Rich, complex, and deep.
This is one of the best I’ve seen here.I haven’t cook this yet.But I can tell since a made bouillabaisse before. This going to be a “Hit”I am about to do it for a dinner party.
I can’t wait! I’ll be back here for my guess comments….
I can’t wait! I’ll be back here for my guess comments….
Merci,
Yoleine
I made this with vegetable stock instead of fish and did not have the pernod – the flavor was still spectacular. We used 1lbs of mussels so that flavor helped. We also used shrimp, scallops, fish, and king crab legs. There is enough for 3 meals easily.
I would make this for a dinner party – everyone would love it.
I never made a bouillabaise before but decided to make it for our Christmas Eve dinner. I can’t begin to tell you how many compliments I received that evening. The broth was perfect, I couldn’t find fish broth so I used a combination of fish boullion and clam juice. The fishes cooked perfectly, a little more time needed to open the clams and mussels though. I even prepared the veggies and broth 2 days ahead and finished with the fish just before serving. It was a tremendous hit.
This yummy fish stew is so flavorful and delicious. Worth all the effort!