Bouillabaisse

 

Seafood Broth

2 tablespoons butter

1 onion, diced

1 carrot, diced

1 celery rib, diced

1 fennel bulb, diced

1 leek, white and light green part thinly sliced

6 garlic cloves, chopped

4 ounces tomato paste

1 tomato, diced

5-6 shrimp, shell-on, roughly chopped

1 red snapper (or any other fish), cut in pieces

1 scallop

3 sprigs fresh thyme

pinch Piment d'Espelette

1/3 cup Pernod

1 cup dry white wine

1/2 tablespoon saffron

Bouillabaisse

1/2 orange, just zest

1/2 lemon, just zest

2 red snapper filets

10 shrimp

8 scallops

6 mussels

Parsley, chopped as needed

salt & pepper to taste

1. in a big dutch oven, melt butter and add all vegetables. Sautée until onion is translucent. Do not brown

2. mix in tomato paste. Add tomato, shrimps, scallop and fish, and sauté 

3. add thyme and Piment d'Espelette, and deglaze with Pernod. Pour in wine, mix, and add enough water to cover all. Bring to a boil, lower heat, and simmer for 20 minutes

4. pour all ingredients in a blender and purée until smooth. Pass through a fine mesh sieve pressing down firmly. Discard solids and reserve broth

5. bring the seafood broth to a simmer, and add lemon zest, and orange zest. Add seafood, longest cooking first, and poach. Season with salt & pepper to taste, garnish with parsley, and serve with garlic buttered or plain baguette