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.

Reviews & Comments 8

Add a Link?

Post a link to another recipe or group by pasting the url into the box where you want it to show up. We'll do the rest.

Post Message or cancel
    " It was excellent "
    ferguinness ate it and said...
    Was this review helpful? Yes Flag
    " It was excellent "
    chummers ate it and said...
    Well done, everything you write is perfect for a bouillabaisse ~
    Was this review helpful? Yes Flag
    " It was excellent "
    andreac ate it and said...
    wow, those sure are alot of ingredients. looks fantastic
    Was this review helpful? Yes Flag
    " It was excellent "
    jeef_boner ate it and said...
    Fantastic - I love recipes described from scratch. Just one thing. Tomato past? Is it after the use by date? (haha)...
    Was this review helpful? Yes Flag
  • alisdhair 10 years ago
    Adeptly described, in such profound depth (yes pun is intended) and I would not change a thing...only another gargle of ouzo or four
    Was this review helpful? Yes Flag
    " It was excellent "
    chef_irish ate it and said...
    FANTASTIC - 5 Forks
    Great Recipe....This Is Just SUPER!
    Was this review helpful? Yes Flag
    " It was excellent "
    diannehocut ate it and said...
    Wonderful recipe...5UP

    Was this review helpful? Yes Flag
    " It was excellent "
    joe1155 ate it and said...
    Damn! Sounds unbelievable!
    Was this review helpful? Yes Flag
    " It was excellent "
    mjcmcook ate it and said...
    YOUR 'Generosity' in sharing recipes
    and 'history' of same is very much
    appreciated by 'Yours Truly'~
    This "5"FORK!!!!! recipe is another
    'Shining' Example! (^_^)
    Thank-you very much~
    Was this review helpful? Yes Flag
    " It was excellent "
    sitbynellie ate it and said...
    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 be there buying fish for his restaurant advised me to cut the gills out of the fish heads. Do you do this, or does it actually make any difference?
    Thaks again for all the work you put in on this.
    Was this review helpful? Yes Flag

Maybe List
Hang onto this recipe

while I look at others.

Holding 0 recipes