BOUILLABAISSE
Steps:
- The fish soup: Ask your fish market to give you the bones and heads of the moano, John Dory, nohu and opakapaka; cut all into 2-inch pieces. All together you should have approximately 8 pounds of fish scraps. If you are a good client you may get all of these at no charge!
- Soak the fish scraps in cold water for approximately 30 minutes. Wash thoroughly, drip dry. Dice onion, celery and fennel. Cut tomatoes in quarters. Crush the garlic cloves. Place the olive oil in a hot pot and wilt the vegetables without letting them color. Add fish scraps and wilt for an additional 5 minutes. Add tomatoes, crushed garlic cloves, bouquet garni, star anise, saffron and 5 quarts of water. Season lightly with salt and pepper. Boil for 25 minutes.
- SEE "THE BOUILLABAISSE" Remove the bouquet garni. Pass the entire contents, a little at a time, through a food mill. All should go through the food mill with the exception of the fish bones which you will discard. Place the soup in a clean pot and bring to a boil, seasoning according to taste. Flatten the puff pastry to 1/8-inch thick, cut 8-circles approximately 1-inch wider than the soup cup you will be using. Place in each cup, 8 ounces (1 cup) of fish soup, already cold, cover with puff pastry. With a brush, moisten the outer rim of the cup with egg yolk. Place the puff pastry over the cup and seal well. Brush the pastry with egg yolk.
- Peel the potato while still warm. In a mortar, muddle, garlic clove with cayenne, salt and pepper. Add the potato, muddle, add egg yolk and saffron, muddle. Slowly incorporate the olive oil and emulsify the "rouille" with the muddler until all of the oil has been used. Rub the outside of the baguette with garlic. Cut 16 slices, approximately 1/3-inch each, to be toasted.
- The Bouillabaisse: Poach the lobsters for 10 minutes in the soup. Remove and set aside. Ensure the live lobsters have been washed before poaching. Shell the lobsters, slice the lobster tails and set aside. Blanch the leeks and carrots in salted water, "al dente". Peel and slice potatoes approximately 1/8-inch thick. Cook the potatoes covered by an equal part of fish soup and water, add saffron. Do not overcook, they must stay in one piece. Poach the fish fillets in remainder of fish soup: nohu, opakapaka, John Dory and moano, in that order. The firmest fish requires longer cooking time and should go in first. The moano is very delicate and will not need more than 30 seconds cooking time. Bake the soup in a preheated 400 degree oven for 15 minutes. In the bottom of each plate place the vegetable julienne and the sliced potato, distribute in each plate an equal portion of fish and lobster. Arrange as a fan. Sprinkle with diced tomato and fennel leaves. Place in front of each guest the fish plate, the fish soup in crust on the left of each plate. With a small ladle, break the crust and scoop a good helping of soup over your bouillabaisse. Float 1 or 2 croutons topped with the rouille and enjoy.
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Josie Ward
[email protected]This is the best bouillabaisse I've ever had.
Abuzar Saeed
[email protected]I would definitely recommend this recipe to anyone who loves seafood.
Df Yoqkgk
[email protected]This recipe is easy to follow and the results are delicious.
jitendra k.c
[email protected]I love the variety of seafood in this dish.
Isabella Ingle
[email protected]The flavors in this dish are amazing.
Mariah Barragan
[email protected]This dish is perfect for a special occasion.
Aniya Morales Butterfield
[email protected]I will definitely be making this again.
Tomeics Hicks
[email protected]5 stars! This is a must-try for any seafood lover.
Nery Arias
[email protected]I highly recommend this recipe to anyone who loves seafood and is looking for a new and exciting dish to try.
AAYUSH KARKI
[email protected]This dish is a bit pricey to make, but it's worth it for a special occasion. The combination of fresh seafood and flavorful broth is truly unforgettable.
B.S.k gamer11
[email protected]I love the versatility of this dish. You can use any type of seafood you like, and you can adjust the seasonings to your own taste. It's a great way to create a personalized bouillabaisse that everyone will enjoy.
Cheryl Foster (Mizempress50_Rny)
[email protected]I was surprised at how easy it was to make this dish. I'm not a very experienced cook, but I was able to follow the recipe and create a delicious bouillabaisse that impressed my friends and family.
Christopher Howard
[email protected]This recipe is a bit time-consuming, but it's worth the effort. The slow-cooking process allows the flavors to develop and deepen, resulting in a truly exceptional dish.
Amraiz Amraiz
[email protected]The saffron and fennel give this dish a unique and unforgettable flavor. It's a perfect balance of seafood and spices.
Bella Ellis
[email protected]I love the variety of seafood in this dish. It's a great way to showcase the freshest catches of the day.
Ma ia
[email protected]Bouillabaisse is a classic French dish that is a must-try for any seafood lover. I was a bit intimidated to make it at first, but this recipe made it easy and straightforward. The end result was a delicious and flavorful soup that was perfect for a s