How To Cook Bouillabaisse In Marseilles Or Anywhere ElseFrom elgourmand 5 years ago
- • 3.5 kg firm, white fleshed fish; Pick 3 or 4 from Snapper, Rockfish, Monkfish, cod, Grouper, halibut, haddock, Ocean Catfish, Blackfish, etc. shopping list
- • 2 kg “oily” fish; Pick 2 from Bluefish, Moray eel, Conger eel, mackerel, dogfish, striped bass, sea bass, Spanish mackerel, mahimahi (dolphinfish). shopping list
- • 2.5 – 3kg Whole Main lobster; large shrimp may be used for part of this. shopping list
- • 1 – 1.5kg mussels in their shell. shopping list
- • 2kg small clams, in their shell. shopping list
- • 5 Tbs butter shopping list
- • 2 med. yellow onions peeled & sliced shopping list
- • 8 – 10 cups water shopping list
- • 2 bouquet garni each with 4 sprigs fresh parsley, 6 sprigs fresh thyme, 10 black peppercorns, and 1 bay leaf, tied in cheesecloth shopping list
- • 1 cup dry white wine (decent stuff please) shopping list
- • 1 ½ cups olive oil (extra virgin is okay but regular has more flavor) shopping list
- • 6 – 8 large garlic cloves, finely chopped (to taste) shopping list
- • A pinch of saffron stepped in ¼ cup hot water until needed shopping list
- • ½ tsp saffron threads stepped in tepid dry white wine until needed shopping list
- • 1 large yellow onion, finely chopped. shopping list
- • 3 leeks, white and light green part only, halved lengthwise, and thinly sliced. shopping list
- • 3 stalks celery, finely chopped. shopping list
- • 2 pounds ripe plum tomatoes, peeled, seeded and chopped shopping list
- • 1 long thin strip of orange zest, no pith shopping list
- • 1 Tbs fennel seed shopping list
- • salt and freshly ground pepper to taste. shopping list
- • boiling water as needed shopping list
- • 2 Tbs tomato past shopping list
- • 2 Tbs anis flavored liquor, Pernod or ouzo shopping list
- • ½ cup fresh parsley leaves, finely chopped. shopping list
- • 1 Sauce rouille (see Sauce Rouille) shopping list
How to make it
- 1. Gut, scale and clean the fish. Save the heads, tails and carcasses. If the fish monger has them, get them back. Cut the fish into 2 X 4” pieces and set aside.
- 2. Prepare the fish broth. Rinse the fish heads, tails, and carcasses in cold water. Break the carcasses into pieces. In a large stockpot, melt the butter, then cook the sliced onions until soft but not brown, stirring occasionally. Add the fish heads and bones and cover with the cold water. Put in one of the bouquet garni and the wine. Bring to a boil, then reduce the heat to low, cover with lid tilted and simmer for 2 hours, skimming occasionally. Strain the fish broth through a conical strainer and set aside to cool. Discard all the fish bits. You should have 10 cups of fish broth when finished. Clean the stockpot for later use.
- 3. as soon as you get the fish broth going, marinate the fish in a large ceramic or glass bowl with 1/4 cup of the olive oil, half of the chopped garlic, and the saffron threads for 2 hours in the refrigerator.
- 4. Place the mussels and clams in very cold fresh water to soak and purge a bit. Beard the muscles.
- 5. Boil the Lobster, and if using shrimp as usual and set aside to cool. When cool remove lobster tails from shell, devein and cut into 2” X 2” pieces. Shell and devein the shrimp. If you don’t know how to do this you’re on the wrong page.
- 6. In the large stockpot, heat the remaining 1 1/4 cups olive oil over medium heat, then cook the chopped onions, leeks, and celery for 15 minutes, stirring often. Add the tomatoes, the remaining garlic, the remaining bouquet garni, the orange zest, and fennel seeds. Stir in the reserved fish broth and the saffron steeped in wine and season with a little salt and pepper Remember that the clams and mussels will add salt to the dish when they are added. Bring to a boil, then reduce the heat to medium-low and simmer for 40 minutes. The broth can be left over very low heat, covered, for hours. If you’re going to rest a while put the lobster and shrimp in the fridge.
- 7. When you are ready to prepare the final stages of the bouillabaisse, bring the broth back to a furious, rolling boil. Keep the broth boiling furiously so the oil emulsifies. Add the oily fish and boil, uncovered, over very high heat for 8 minutes. Shake the pot to prevent sticking. Now put the firm-fleshed white fish, lobster, muscles & clams in and boil hard for 6 minutes. Add more boiling water if necessary to cover the fish. Shake the casserole or pot occasionally. Mix the tomato paste and anise liqueur.
- 8. Carefully remove the fish, lobster, shrimp, calms and muscles from the broth with a slotted spoon and spatula or skimmer and transfer to a large bowl or deep platter.
- 9. Strain the broth through a fine mesh strainer into a soup tureen or large bowl, discarding what doesn't go through. Whisk in the tomato paste-and-anise mixture. Add the fish, lobster, clams and muscles to the broth and serve with the croûtes and sauce rouille on separate plates.
- By jove, I think you’ve got it. Bon for sure Apatite.
The Cookelgourmand Apia, WS
The Rating12 people
Damn! Sounds unbelievable!joe1155 in Munchen loved it
What a fantastic recipe. I have learned a lot from your other post too - I did not know the broth and the fish would be served separately. Also agree with you on the Elizabeth David quote. I have a really good fishmonger here. A chef who happened to ...moresitbynellie in Glasgow loved it
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~*~mj~*~mjcmcook in Beach City loved it
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