Bouillabaisse by Chef Ludo Lefebvre
Chef Ludo Lefebvre is showing us how to make bouillabaisse, a French seafood stew, in this episode of Ludo à la Maison with Food & Wine Magazine!
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How to Cook Mixed Seafoods BOUILLABAISSE SOUP
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Bouillabaisse and How to Make Fish Stock
Bouillabaisse (Provencal Fish Soup)
and How to Make Fish Stock
Mediterranean sea bass (a.k.a. branzino) and Sea Bream (a.k.a. orata, dorade, dorado) are my favorite fish to use for this soup. They are small, delicate, and flavorful, and their frames fit easily into a stock pot for the broth. Ask your fish monger to scale the fish, remove the gills, remove the guts, fillet and skin the fish; then pack fillets in one bag and fish skin, frames, and heads (no gills or guts) in another bag (you’ll need them for the stock).
Serves 4 as the main course
Rouille (make at least 3 hours before serving):
pinch of saffron
1 tsp lemon juice
1 garlic clove, grated on a microplane zester
1/2 cup mayo
pinch of cayenne
In a small bowl, mix all ingredients together, taste and adjust for salt. Refrigerate until serving.
Stock:
heads, bones, and skin from 2 whole branzini
green tops from 1 large leek
tops from 2 large fennel bulbs
1 celery rib
a few sprigs of thyme
1 bay leaf
1 tsp whole black peppercorns
7 cups water
Put all the stock ingredients into a stock pot. Bring to a boil. Reduce heat to low and simmer uncovered for 45 minutes while preparing the vegetables for the soup.
Soup:
1/4 cup olive oil, plus more as needed
White and pale green parts of 1 large leek, diced
2 large fennel bulbs, diced
1 red, yellow, or orange pepper, diced
2-3 garlic cloves, minced
pinch of saffron
2 star anise
14.5 can dice tomatoes
2/3 cup dry white wine
2 Tbsp heavy cream
Sliced baguette (or some other good bread)
olive oil for brushing the bread
1 whole garlic clove for rubbing the toast
boneless fillets from 2 whole branzini, salted at least 30 min before cooking
Set a large pot over medium heat. Add the oil, leeks, fennel, and peppers. Season generously with salt and cook stirring occasionally until tender and brown, about 15 minutes. Add the garlic and cook until aromatic, about 1 minute. Add the saffron, star anise, tomatoes, and wine. Bring to a boil. Reduce the heat and simmer for 5 minutes. Strain the fish stock through a fine mesh sieve into the pot with veggies. Season to taste with salt. Add the cream, bring to a simmer, and cook gently for 5 min. Take off heat. The soup can be made up to this stage a day ahead.
When ready to serve, preheat the oven to 350F. Brush the bread with olive oil and toast until crisp, 12-15 min. While the bread is toasting, place the fish fillets into the turned off pot (the soup temp should be about 180F when the fish goes in -- very hot, but not boiling). The fish should flake in 8-10 min. If it doesn’t, turn on the heat on very low until the fish flakes. Break up the fish. Rub the toast all over with garlic. Serve the soup topped with garlic toasts slathered with rouille.
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Sea Bass in Bouillabaisse – Bruno Albouze
The Bouillabaisse is a delectable fish base stew originated in Marseille, France
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Bouillabaisse
Bouillabaisse started as a Provençal peasant stew that French fishermen would throw their excess catch into for supper. This dish quickly became refined by Marseille chefs with the addition of saffron to scent the broth and the rouille sauce accoutrement. Chef Franco Carubia makes a delicious, aromatic bouillabaise starting with vegetables, saffron and fish fumet (concentrated fish stock). The base is blended into a brilliant orange-hued broth, then simmered with mussels and shrimp. Franco serves seared halibut atop the stew, and spoons over rich rouille (aioli-like sauce).
Serves 6-8
INGREDIENTS
Fish Fumet
1 carrot, diced
1 celery rib, diced
½ onion, diced
½ lemon, sliced
1-2 small fish bones (any type)
4 peppercorns
sprig of rosemary
sprig of thyme
sprig of parsley
bay leaf
1½ quarts water
For Base
2 tbsp olive oil
4 garlic cloves, minced
1 small carrot, chopped
1 celery stalk, chopped
½ onion, chopped
½ fennel bulb, chopped
2 medium tomatoes, chopped
1 cup white wine
1 tbsp saffron threads
8 cups fish fumet (or fish stock)
For Bouquet Garni
2 bay leaves
4 peppercorns
sprig of thyme
sprig of parsley
sprig of rosemary
Rouille
¹⁄₈ tsp saffron threads
¼ tsp hot water
1 cup mayonnaise
¼ cup extra virgin olive oil
½ tsp lemon juice
2 tsp minced garlic
½ tsp cayenne pepper
To Finish (Per Portion)
1 tbsp olive oil
4-6 oz white fish
4 tbsp butter, divided
4-6 shrimp, peeled & deveined
6-8 mussels
2 tbsp finely-diced carrot
2 tbsp finely-diced celery
splash of Pernod (anise-flavored) liqueur
microgreens to garnish (optional)
grilled or toasted bread
HOW-TO
Make Fish Fumet
Tie together the peppercorns, rosemary, thyme, parsley and bay leaf in a piece of cheesecloth to make the bouquet garni
Add all ingredients (including the bouquet garni) in a medium pot. Bring to a simmer over medium-high heat, then reduce heat and allow to lightly simmer 35-40 minutes
Pass through a fine-mesh strainer and refrigerate until use. WIll keep in a covered container for 3-4 days
Make Base
Heat olive oil over medium-high heat in a medium pot
Add garlic, carrots, celery, fennel and onion. Saute for 5 minutes, or until softened. Season with salt and pepper
Add tomatoes and wine. Bring to a boil, and allow to reduce by half. This will take 5-7 minutes
Tie bouquet garni ingredients together in a piece of cheesecloth. Add to the pot with the saffron threads and fumet (or fish stock). Bring to a simmer and cook for 20 minutes
Make Rouille
Meanwhile, combine saffron and hot water in a small cup and let stand for 1 minute
Add all ingredients except oil in a blender. Begin to blend, and drizzle oil in slowly. Transfer into a bowl, and set aside to refrigerate until use
Finish Base
Remove the base from heat. Remove and discard the bouquet garni
With an immersion blender (or, with a regular blender, but allow the base to cool to room temperature first), puree until smooth
Cook Seafood & Finish (per portion)
Cook seafood per individual portion. In a small saute pan, heat 1 tbsp olive oil on medium-high. Add white fish, skin-side-down, and allow to sear about 4-5 minutes until the fish is 90% cooked on one side. Add 2 tbsp butter to the pan, and flip. Allow the butter to melt, and baste the top of the fish with the butter as it cooks 1 more minute
Meanwhile, heat a few ladles full of base in a small pot. Add mussels, shrimp, celery and carrots. Cover and let simmer about 2 minutes. Remove from heat, add 1 tbsp of butter and a splash of Pernod
Transfer base and seafood into a large bowl (or, serve in the same small pot)! Stir in 2 tbsp of rouille into the base, top with the seared white fish, and spoon another tbsp of rouille on top of the fish. Garnish with microgreens (optional), and serve with grilled or toasted crusty bread on the side
Bouillabaisse | Le Creuset Ocean Cast Iron
The king of French seafood stews – a fragrant broth of fresh fish and shellfish, saffron and herbs served with toasted bread and rouille or aioli. This recipe cuts down on more than a few hours of prep time and adds some extra depth of flavour by starting with a good quality store-bought stock and adding fresh fish bones and aromatics to it.