Yield: 8 portions
Ingredients:
Stock Ingredients:
4 pounds white flesh fish bones, cleaned, washed and cut into 2-inch cubes
1 teaspoon olive oil
1 Tablespoon saffron (threads or powder)
1 bulb fennel, cored, washed and cut into 1-inch cubes
2 large onions, peeled and cut into 1-inch cubes
5 spears celery, cleaned and cut into 1-inch cubes
1 tomato, cored and cut into 1-inch cubes
2 sprigs fresh thyme
2 sprigs fresh tarragon
1 quart white wine
1 cup Pernod (anise liquor)
1 gallon water
Fresh Fish Ingredients:
1 pound sea bass, halibut or cod, cleaned and cut into 2- to 3-inch pieces
1 pound snapper, cleaned and cut into 2- to 3-inch pieces
8 ounces sea scallops
1 pound Atlantic black mussels, bearded and washed
(1) 1-½ pound Maine lobster, cooked 2/3 of the way and deshelled
(8) 16-20 prawns, peeled and deveined
Rouille Ingredients:
2 cups bouillabaisse stock
1 russet potato, peeled and medium diced
1 ounce olive oil
1 loaf French baguette bread, sliced and toasted
Method:
- In a large soup pot, heat oil. Add saffron and fish bones and sweat until bright yellow and somewhat cooked. Add fennel, onions, celery and tomatoes and sweat for another 3 to 5 minutes or until vegetables are somewhat caramelized. Add bay leaf, thyme and tarragon and deglaze with white whine and Pernod. Bring liquid to a boil and then turn down to a simmer. Reduce the liquid by half the volume and then add water. Simmer slowly and reduce volume again by half. This process should take approximately one hour. Strain stock through a fine strainer. Stock should be heavily flavored and bright yellow in color. Set stock aside.
- Boil rouille ingredients until potatoes are fully cooked and soft. All of the liquid should have absorbed into the potatoes. This is the key for the concentrated flavor. In a mixing bowl, whip potatoes until smooth. While whipping continuously, slowly drizzle in olive oil and make an emulsification. Season with cracked pepper. This is the identical process to making a mayonnaise. The only difference is that the potato is used as the base instead of egg yolks.
- Add fresh fish to the stock and simmer slowly over a low heat until tender and soft. Spread rouille on baguette croutons. Serve and enjoy.
Nutritional Value Per Portion —
Calories: 560
Protein: 85.7g
Carbohydrates: 17.5g
Fat: 13.8g