Hello friends! Are you ready for a taste of France? Let me introduce you to Bouillabaisse, a traditional dish from my hometown. Now, I know some of you live in areas where some of the ingredients can be hard to come by, so I've put my own spin on the traditional Bouillabaisse recipe to make it just as tasty and way easier to make. Trust me, you don't need to be a master chef to make this dish! And the best part? You can get creative with it! Don't have a specific ingredient? No problem, just swap it out or leave it out entirely. After all, cooking is all about having fun and experimenting. So why not give thisBouillabaisse recipe a try and let me know what you think in the comments below? Your taste buds won't be disappointed!
3 to 4poundsShrimp shells and Fish bones (very clean)
1large Leek diced
6sprigs Fresh Thyme
6 to 8Garlic Cloves whole and peeled
3cupssmall Carrot diced
3cupssmall Celery diced
1head of Fennel diced small
1x 28 ounces can of Tomatoes chopped
10cupsWater / Chicken or Vegetable Stock or whatever amount you need to cover all the ingredients by about 2 inches.
Prepare the Bouillabaisse:
1tablespoonExtra Virgin Olive Oil
1large Onion diced
1head of Fennel diced small
1cupLeeks cut into very small dice
1tablespoonSaffron threads (approximately)
3cupsChardonnay
2tablespoonsGarlic chopped
2cupsTomatoes Concasse chopped, peeled, seeded and diced Tomatoes
4cupsBouillabaisse Stock (see recipe)
½ounceof Pernod or Ricard liquor (optional)
8 to 10Sea Scallops (depending on their size)
1poundHalibut (cut into 2 ounces pieces*)
1poundGrouper (cut into 2 ounces pieces*)
1poundSnapper ( cut into 2 ounces pieces*)
1pound21 / 25 Shrimp (21-25 shrimp in each pound), peeled and de-veined**
24Fresh Mussels
Prepare the Rouille:
1large tablespoon Dijon Mustard
2Egg Yolks
1teaspoonSaffron (if you do not have it add a teaspoon of turmeric)
1tablespoonGarlic chopped
1cupGarlic or Extra Virgin Olive Oil
2teaspoonsHarissa or your favorite hot sauce
1Roasted Bell Pepper (optional)
1sliceof Bread crust removed
Salt and Pepper to taste
Prevent your screen from going dark
Recipe Instructions
Makes Approximately 2 Quarts
Make the Stock:
In a stockpot, heat the olive oil and add the onion. Sweat the onions for five minutes.
Add the all the ingredients, cover with water and stock.
Bring to boil and reduce to medium low heat and let it cook for 45 minutes to one hour maximum.
Strain the stock and discard all the vegetables and fish bones.
Make the Bouillabaisse:
In a Dutch oven or the pot you will use to cook the Bouillabaisse, heat the olive oil and when hot add the onion and sauté it until light golden brown. Add the fennel, leeks, saffron and Chardonnay and bring to a boil. Let reduce until only 3/4 cup of wine remains. Add tomatoes, garlic, stock and salt and pepper to taste. And bring to boil.
Add scallops wait 2/3 minutes add, Halibut, grouper and add the remaining seafood, ** And Shrimp 😊 and cook for 10 minutes, or until all the seafood is cooked to your liking. Adjust the seasoning with freshly cracked black pepper and salt if needed.
Divide the seafood equally into deep serving dishes (such as large soup plates). Pour the stock over the seafood. Decorate the plate with garlic croutons and aioli.
*Substitute with any firm fish like Mahi or Sea Bass
** The Chef forgot to add the shrimp until the end. Do not do like him and add them now 😊
Make the Rouille:
In your food processor, add the mustard, egg yolks, saffron and garlic. Process the ingredients and slowly add the olive oil until you have the consistency of mayonnaise.
Add the bell pepper, bread and salt and pepper to taste.
You can find the items below used in making this dish at our online store!