Bouilliabaise

Summary

Yield6
Prep Time hours
CountryFrance
Main IngredientSeafood/Fish
MealSoups + Stews
SeasonAny Time

Description

See my blog on poaching for tips on this recipe!

Also, make sure to serve this with my rouille recipe.

Ingredients

  • 2 lb filet of sea bass, red snapper or other saltwater firm, white fleshed fish, cut in 2 inch wide slices, and 1 inch thick
  • 0.66666666666667 c extra virgin olive oil
  • 24 clams, scrubbed and cleaned
  • 24 mussels, scrubbed and bearded
  • 24 shrimp, shelled and halved lengthwise
  • 10 c fish stock
  • 8 clv garlic
  • 4 T minced parsley
  • 2 carrots, diced
  • 2 ribs celery, diced
  • 1 onion, diced
  • 1 fennel bulb, sliced thin
  • 1 bay leaf
  • 3 sprigs each of fresh thyme and oregano
  • 1 T saffron threads
  • 6 basil leaves
  • 2 T tomato paste
  • 2 c peeled and seeded chopped tomato
  • 2 c dry white wine
  • 0.5 c pernod*

Instructions

Place the oil in a large pot and place on medium heat.
Add the herbs, spices, vegetables, garlic and tomato paste.
Cook for 5 minutes or so until onions are glassy and beginning to caramelize.
Add the tomatoes, Pernod and wine. Bring to a mild boil.
Reduce by 2/3’s and add the stock.
Reduce by half.
Add the clams and cook until opened.
Remove clams and reserve.
Add the mussels and cook until opened.
Remove mussels and reserve.
Remove top shells of both clams and mussels and discard.
Place the bottom shells with the meats attached in 8 warmed soup bowls.
Put bowls into a 200 degree oven to keep warm.
Place fish filets into broth and when soup returns to a simmer, poach gently for 4-5 minutes.
Place fish into bowls with the other shellfish.
Add the shrimp to the pot, Swirl for a moment and season.
Divide the soup and shrimp mixture into the soup bowls.
Serve with the rouille and crisped sliced bread.

Notes

*For information on Pernod, click here.