The Classic French Bouillabaisse

Justin Kanter

ingredients

Fish Stock:

1 large Salmon Head
3 pounds Halibut (see note)
1 Bouquet Garni of 5 Parsley Sprigs, 10 Black Peppercorns, 4 Thyme Sprigs, 1 Bay Leaf
1 White Onion
1 Leek
2 Celery Sticks
1 cup Dry White Wine
8 cups of Cold Water
2 tbs of Butter
1 tsp Sea Salt

Rouille/Crouton

1 red bell pepper (roasted, peeled, seeded, coarsely chopped)
5 garlic cloves
1 cup mayonnaise
Pinch saffron threads
1/2 teaspoon cayenne
1/2 lemon, juiced
Sea salt and freshly ground black pepper
Chopped fresh parsley leaves, for garnish
18 (1/2-inch thick) baguette slices
1/2 cup extra-virgin olive oil

Bouillabaisse:

1 piece of Wild Salmon
10 Mussels
1 medium Dungeness Crab
1 small Sea Bass, gutted and filleted
1 leek, sliced
1 stick of Celery, finely diced
1 Bouquet Garni (5 Parsley Sprigs, 10 Black Peppercorns, 4 Thyme Sprigs, 1 Bay Leaf)
2 Vine Ripened Tomatoes, finely diced and seeded
1 long strip of Orange rind (no pith)
1 tbs of Fennel Seeds
1 tbs Tomato Paste
1 pinch of Saffron Threads steeped in 1/4 cup of warm wine
6 cloves of Garlic, minced
1/2 cup of Olive Oil
Sea Salt and Pepper to Taste

directions

Fish Stock:

Make the fish stock: Hack up crabs with a large sharp knife and put them into a large stockpot. Peel and de-vein shrimp and place shells into the pot (reserve the shrimp). Add fish bones on top. Add lemon, lemon juice, bay leaves, fennel, a strip of orange zest, parsley, and thyme. Add the tomatoes, squeezing as you add them. Add garlic, leek, onion, water, and wine. Season with sea salt, fresh ground pepper, and pinch of cayenne. Place over medium heat. Simmer gently for 30 minutes, stirring occasionally, do not let it boil. Skim and discard the fish foam that rises to the surface. Remove from heat. Place lobster claws into a large cast iron serving pot and strain stock over them. Turn temperature up and simmer for 5 minutes. Add a splash of olive oil and a pinch of saffron. Add reserved shrimp, mussels, clams, oysters, and lobster tails. Cook until shells open. Add large bite sized pieces of sea bass and cook for 3 minutes.

Rouille/Croutons:

1
Preheat oven to 400 degrees F. Lightly brush the baguette slices with olive oil and bake until crisp, about 10 minutes. Put a spoonful of Rouille on Croutons and place in the center of a large soup bowl. Ladle soup around crouton.
2
Pulse red pepper, garlic, mayonnaise, saffron, cayenne, and lemon juice in a food processor until mixture is combined and smooth. Season with sea salt and fresh ground black pepper.

Bouillabaisse:

1
Warm 1/4 cup of wine and then steep the Saffron threads in it. Marinate the fish in 1/4 cup of olive oil and half the minced garlic for an hour in the fridge. Clean the Shellfish.
2
Gently fry leeks and celery in about 2 tbs of oil for 10 minutes. Add the tomatoes, remaining garlic, bouquet garni, fennel seeds and orange rind. Add the fish broth and Saffron steeped in Wine. Season with salt and pepper. Bring to the boil then reduce the heat and simmer for 40 minutes. Get seafood ready and bring the broth back to boil. Add crab and fish and turn the heat down slightly so the liquid is lightly simmering. Cover and cook for about 5 minutes. Add the mussels. Simmer for another 2 minutes. Stir in the tomato paste gently. Remove seafood with a slotted spoon and place in serving bowls. Then carefully pour the broth over the bowls through a sieve.