Easy Bouillabaisse
An approachable technique for getting more fish and seafood into your life. We won’t make a broth with whole fish - we’ll use a store bought seafood stock to flavor ourselves. And basically, poach your choice of fish and seafood in the stock while pounding out your rouille, a thick, spicy mayonnaise to spread on crusty baguette and dip into the broth. You can almost hear the crusty Frenchman complaining in the background.
Bouillabaisse
Serves 2-3
adapted from Serious Eats
Ingredients
1/4 C olive oil
1 med onion, thinly sliced
1 leek, sliced into half inch-thick slices, white and light green parts
1/3 medium fennel bulb, thinly sliced
1/4 C Pernod or pastis
2 large pinches of saffron
3 cloves garlic, smashed
1-2 sprigs of fresh thyme
1-2 sprigs of fresh parsley (optional)
2-3 inch of orange peel
1 bay leaf
1 can of diced tomatoes
4 cups of seafood stock
2-4 servings of delicate, firm, oily, and lean fish (sea bream, sea bass, snapper, monkfish, turbot, John Dory, and Dover sole)
3 mussels per serving
3 shrimp per serving
3 clams per serving
half a lobster tail per serving (optional)
Rouille
Ingredients
2 tbsp panko or bread crumbs
1 garlic clove, grated
2 tbsp mayo
small pinch of saffron
healthy pinch of cayenne and/or hot paprika
pinch of salt
toasted slices of baguette
**Save the shellfish shells for shellfish stock!
