What goes into a traditional bouillabaisse? That depends on whom you ask. But a pot typically includes at least four kinds of fish -- some firm and some soft -- as well as fennel, garlic, olive oil, onion, parsley, saffron, and tomatoes.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes Shrimp Recipes
Number Of Ingredients 22
Steps:
- Marinate fish: Stir together saffron and pastis; set aside. Stir together sliced fennel, 1/4 cup fronds, and 2 tablespoons garlic. Divide fennel mixture between two 9-by-13-inch nonreactive baking dishes. Cut fish into uniform portions, each 4 to 5 inches long and 2 to 3 inches wide. Generously season with salt. Put thick pieces in one baking dish and thin ones in the other. (They will be poached in separate batches later.) Pour 2 tablespoons pastis mixture and 1/4 cup oil into each dish; turn fish to coat. Cover; marinate in refrigerator 2 hours, turning once.
- Meanwhile, prepare stock: Cover fish heads and bones with cold water; let soak. Heat remaining 1/4 cups oil in a tall, 10-quart stockpot (that includes a steamer basket for later use) over medium heat until hot but not smoking. Add onion, leeks, celery, chopped fennel, 1 tablespoon salt, and remaining garlic. Cook, stirring, until translucent, about 7 minutes.
- Add tomato paste; stir well. Stir in 2 cups wine, remaining pastis mixture, orange zest, and juice. Tie together bay leaves, parsley, thyme, and rosemary sprigs with kitchen string; add to pot. Stir broth. Bring to a boil.
- Drain and rinse fish heads and bones; add to pot. Pour in 10 cups cold water (liquid should come to within 3 inches of rim of pot). Bring to a boil; let boil for 10 minutes. Skim foam from surface.
- Reduce heat to medium-high. Stir in tomatoes. Cook until stock is slightly reduced, about 20 minutes. Raise heat to high; boil until olive oil binds with liquids, 20 to 30 minutes. Meanwhile, bring marinated fish to room temperature.
- Steam shellfish: Put mussels and shrimp in a large, shallow pot (steaming the shrimp in their shells enhances their flavor). Add 1/2 cup wine and 1/4 cup fennel fronds; cover. Cook over high heat until shrimp are pink and cooked through and mussels are open (check pot frequently after 4 minutes). Transfer cooked shellfish with a slotted spoon to a large bowl (after 7 minutes, discard any mussels that remain closed); reserve pot. Cover bowl with foil.
- Pass stock through a food mill: Using tongs or a slotted spoon, lift out heads and large bones; discard. Discard herbs. In batches, pass stock through a food mill set over the pot of shellfish juices, extracting as much liquid as possible. (If you don't have a food mill, pass stock through a fine sieve, firmly pressing on solids with the back of a ladle.) Discard solids.
- Pass broth through a chinois or a fine sieve into stockpot. Press on solids; discard. Reserve 1/2 cup broth for rouille.
- Cook potatoes: Bring broth to a boil. Place potatoes in steamer basket; submerge in broth. Reduce heat to medium; cook until tender, about 8 minutes. Transfer to a serving platter; cover with foil.
- Cook fish: Return broth to a boil. Place thick fish pieces in basket; submerge in broth. Reduce heat to low. Poach until cooked through, about 6 minutes. Transfer to platter; cover with foil. Return broth to a boil; place thin fish pieces in basket; submerge in broth. Reduce heat to low; poach until cooked through, 4 to 5 minutes. Transfer to platter; pour any juices from platter and shellfish bowl into broth. Cover fish and shellfish with foil.
- Pass broth through a chinois or fine sieve into a serving bowl. Press on solids with a ladle; discard solids.
- Serve: Ladle about 3/4 cup broth into each bowl. Serve with rouille-topped croutons. Follow with fish and potatoes, served with any remaining broth.
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Sital Tamang
[email protected]This bouillabaisse is a classic for a reason. It's a delicious and elegant dish that's perfect for a special occasion.
Riyad Hossan
[email protected]I'm glad I tried this bouillabaisse, but I won't be making it again. It's just not my cup of tea.
Ali jafir shah
[email protected]This bouillabaisse was a complete waste of money. I would not recommend it to anyone.
Lil T
[email protected]I've had better bouillabaisse from a can.
Colin wallrodt
[email protected]This bouillabaisse is definitely not worth the effort. It's time-consuming and the end result is just okay.
Jaylin Thomas
[email protected]I found this bouillabaisse to be too fishy for my taste. I prefer a more delicate flavor.
Fida Sain
[email protected]I was a bit disappointed with this bouillabaisse. The broth was bland and the seafood was overcooked.
Julia Stefauns
[email protected]This bouillabaisse is a bit pricey, but it's worth every penny. It's the perfect dish for a special occasion.
Sadeeq Jaan
[email protected]I'm not a huge fan of seafood, but I really enjoyed this bouillabaisse. The broth was so flavorful and the fish was cooked perfectly.
Hindia Yussuf
[email protected]This bouillabaisse is a feast for the senses. The broth is rich and flavorful, the seafood is succulent, and the saffron adds a touch of elegance.
bassey evong
[email protected]I love the way this bouillabaisse showcases the flavors of the fresh seafood. It's a truly special dish.
Samul Howlader
[email protected]I've been making this bouillabaisse for years and it's always a favorite. It's a bit time-consuming, but it's worth it for the amazing flavor.
Alfredo Jimenez
[email protected]This is the best bouillabaisse I've ever had! The broth is so flavorful and the seafood is cooked perfectly.
Sergio Gomez
[email protected]I made this bouillabaisse for a dinner party and it was a huge hit! Everyone raved about the rich, flavorful broth and the tender seafood.
Luca Ciobanu
[email protected]This bouillabaisse was an absolute delight! The flavors were incredibly complex and harmonious, and the fish and seafood were cooked to perfection. I especially loved the saffron-infused broth, which was so flavorful and aromatic.