In traditional bouillabaisse, the fish is added last, after the sauce is made, so it does not overcook. But for this bouillabaisse, the chef Eric Ripert starts by browning the chicken on top of the stove. "It's really a Provençal fricassee," Mr. Ripert told The Times in 2003. "We didn't call it bouillabaisse in Provence, but except for the chicken and the chicken stock, it uses the same ingredients as a bouillabaisse, so you know exactly what it is."
Provided by Florence Fabricant
Categories soups and stews, appetizer, side dish
Time 1h15m
Yield 4 servings
Number Of Ingredients 19
Steps:
- Dry chicken, and season with salt and pepper. Pour 2 tablespoons oil in deep sauté pan or casserole large enough to hold chicken in a single layer. Place over high heat until starting to smoke, add chicken skin side down, and sauté until golden brown, turning to brown both sides. Remove chicken to a platter, lower heat to medium, and add onions, leeks, sliced garlic and fennel. Cook, stirring, until starting to soften.
- Sprinkle on 2 pinches saffron and the cayenne, cook a few minutes longer, then add tomato and tomato paste. Cook a minute more, sprinkle with flour, stir, then return chicken to pan, along with any juices from the platter. Add stock, bring to a simmer, and cook 20 minutes. Remove 4 breast pieces from the pan. Continue cooking remaining chicken 15 to 20 minutes longer, until done, then remove from pan. Skim any foam from surface of sauce.
- While chicken cooks, place potatoes in a saucepan, add salted water to cover, and boil until just tender. Drain. Peel when cool enough to handle.
- Place remaining pinch saffron in a small dish, and pour 1 tablespoon boiling water over it. Slice piece of baguette lengthwise in 4 pieces, and toast. Rub with one garlic clove, and brush with a little oil.
- Place egg yolk in a mixing bowl. Force remaining garlic clove through a press, and add it to yolk. Beat with a whisk. Strain in water from steeping saffron, and beat. Slowly drizzle in remaining olive oil, beating vigorously, until mixture thickens to mayonnaise consistency. Season with salt and pepper, and refrigerate until serving time.
- Add orange peel, Pernod and thyme to sauté pan, cook 5 minutes, then remove orange peel and thyme. Season sauce with salt and cayenne to taste. Add potatoes and chicken to pan. Reheat.
- Serve chicken and potatoes in warm soup plates with sauce. Spread some of the garlic-saffron mayonnaise (aioli) on toasted baguette slices, and place one alongside each serving. (Reserve remaining aioli for another use.) Serve at once.
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Ajabgul Jeho
[email protected]I'm going to make this bouillabaisse for my next dinner party.
Raz Editor
[email protected]I can't wait to try this bouillabaisse recipe!
mahir awel
[email protected]This bouillabaisse was a disappointment.
Jasmine Ahmed
[email protected]I'm not sure if I would recommend this bouillabaisse to a friend.
Ashton Rogers
[email protected]This bouillabaisse is a bit pricey, but it's worth it for a special occasion.
Nayalin Duarte
[email protected]I think this bouillabaisse would be even better if it was made with fresh seafood.
Anil Sunuwar
[email protected]This bouillabaisse is a great way to use up leftover seafood.
bts ami
[email protected]I'm not sure if I would make this bouillabaisse again. It was good, but not great.
Kevin Magana
[email protected]This bouillabaisse is perfect for a special occasion. It's elegant and delicious.
abdou menacer
[email protected]I'm not sure what I did wrong, but my bouillabaisse turned out really watery. It didn't have much flavor either.
Asmita Phuyal
[email protected]This bouillabaisse was a bit bland for my taste.
Zaviyaar Qureshi
[email protected]I'm not a big fan of seafood, but I really enjoyed this bouillabaisse. The broth was very flavorful and the seafood was cooked perfectly.
Demetre Gujabidze
[email protected]This is the best bouillabaisse I've ever had. The flavors are incredible and the seafood is cooked to perfection.
zoyaa bagii
[email protected]I found the recipe to be a bit too complicated. I think I would have preferred a simpler version.
Dharma Raj Regmi
[email protected]The broth was flavorful and the seafood was cooked perfectly.
mrafiqul hasan
[email protected]I wasn't sure what to expect from this recipe, but I was pleasantly surprised. The bouillabaisse was delicious and I will definitely be making it again.
Ojei michael
[email protected]The bouillabaisse was a bit too fishy for my taste.
Brianne Brown
[email protected]I followed the recipe exactly and the bouillabaisse turned out great. The flavors were well-balanced and the seafood was tender.
Abuchi Onunkwo
[email protected]This bouillabaisse was a hit with my family! The broth was flavorful and the seafood was cooked perfectly. I will definitely be making this again.