Bouillabaisse
Recipe from Food & Wine

This classic Provencal seafood stew is loaded with clams, lobster and fish in a broth delicately flavored with fennel and pastis, a licorice-flavored aperitif. "There are no real rules to this dish except to use what's fresh," chef Ethan Stowell says. Make or buy a good fish stock and add different seafood at different times, so nothing is under- or overcooked (clams go in first; snapper and halibut go in last). The rouille, a sauce made with cayenne, garlic, bread crumbs and olive oil, is the perfect finishing touch.


Bouillabaisse
Kana Okada

not yet rated

read comments

add your rating
add a comment
Servings: 8
Prep Time: 30 mins
Total Time: 2 hrs
Related Categories: Fish and Seafood, Halibut, Lobster, Red Snapper, Seafood Stew, Seafood Stock, Soup
 
savings in
change zip
 
Ingredients
ROUILLE
  • 1 
    3-inch piece of baguette, cut into 1/2-inch dice
    see savings
    On Sale
  • 3  tablespoons
    water
    see savings
    On Sale
  • 2 
    garlic cloves
    see savings
    On Sale
  • 1/2  teaspoon
    cayenne pepper
    see savings
    On Sale
  • 1/2  teaspoon
    kosher salt
    see savings
    On Sale
  • 3  tablespoons
    extra-virgin olive oil
    see savings
    On Sale
BOUILLABAISSE
  • 3 
    extra-virgin olive oil, divided plus more for drizzling
    see savings
    On Sale
  • 2 
    leeks, white and light green parts only, thinly sliced
    see savings
    On Sale
  • 1 
    onion, cut into 1/4-inch dice
    see savings
    On Sale
  • 1 
    fennel bulb, fronds reserved, bulb cored and cut into 1/4-inch dice
    see savings
    On Sale
  • 4  cloves
    garlic, 3 coarsely chopped
    see savings
    On Sale
  • 2 
    tomatoes, cut into 1/2-inch dice
    see savings
    On Sale
  • 2 
    bay leaves
    see savings
    On Sale
  •  
    Pinch of saffron threads
    see savings
    On Sale
  • 2  tablespoons
    pastis or Pernod
    see savings
    On Sale
  • 5  cups
    store-bought fish stock
    see savings
    On Sale
  • 8 
    1/2-inch-thick baguette slices, cut on the bias
    see savings
    On Sale
  • 3 
    Yukon Gold potatoes, peeled and cut into 1/2-inch dice (1 1/2 pounds)
    see savings
    On Sale
  • 1/4  teaspoon
    cayenne pepper
    see savings
    On Sale
  • 1  dozen
    littleneck clams, scrubbed
    see savings
    On Sale
  • 1  pound
    monkfish, cut into sixteen 1 1/2-inch pieces
    see savings
    On Sale
  • 1  pound
    skinless, red snapper fillets, cut into sixteen 1 1/2-inch pieces
    see savings
    On Sale
  • 1  pound
    skinless halibut fillet, cut into sixteen 1 1/2-inch pieces (2 pounds)
    see savings
    On Sale
  • 1 
    live lobster (2 pounds)
    see savings
    On Sale
add ingredients to list

Directions
1.
MAKE THE ROUILLE: In a mini food processor, sprinkle the diced bread with the water and let stand until the water is absorbed, about 5 minutes. Add the garlic, cayenne, and salt and process until the bread and garlic are coarsely chopped. With the machine on, drizzle in the olive oil and process until the rouille is smooth. Transfer to a bowl and refrigerate.
2.
MAKE THE BOUILLABAISSE: In a very large, deep skillet, heat the 3 tablespoons of olive oil. Add the leeks, onion, fennel, and chopped garlic and cook over moderate heat until translucent, about 5 minutes. Add the tomatoes and cook until they begin to break down, about 5 minutes. Add the bay leaves, saffron, and pastis and bring to a boil. Add the fish stock and bring to a simmer. Cook over low heat until the vegetables are very tender, about 20 minutes. Discard the bay leaves.
3.
In a food processor, pulse the vegetables and broth to a coarse puree. Strain through a fine sieve set over the skillet.
4.
Bring a large pot of water to a boil. Add the lobster and cook until it turns bright red, about 4 minutes. Drain and rinse the lobster under cold water until cool enough to handle. Remove the tail, claw, and knuckle meat and cut into 1-inch pieces.
5.
Preheat the broiler. Arrange the baguette slices on a baking sheet and broil them 6 inches from the heat for about 1 minute per side, until the slices are golden brown around the edges. Rub each slice with the remaining whole garlic clove and drizzle lightly with olive oil.
6.
Add the potatoes and cayenne pepper to the broth and bring to a simmer. Cook over moderately high heat until the potatoes are just tender, about 10 minutes; season with salt and pepper. Add the clams, cover and cook over moderate heat until they just begin to open, about 3 minutes. Add the monkfish, cover and simmer for 2 minutes. Add the lobster, snapper, and halibut, cover and simmer until the clams are open and all the fish is cooked through, about 4 minutes.
7.
Set a baguette toast in each of 8 shallow bowls. Ladle the fish and broth over the toasts and top each serving with 1 tablespoon of the rouille. Sprinkle with fennel fronds and serve immediately.

MAKE AHEAD
The recipe can be prepared through Step 3 and refrigerated for up to 2 days.
Add Your Review
Related Recipe
Ted Allen
Ted Allen's Lobster Bouillabaisse

A classic bouillabaisse often contains six or more different kinds of fish. "But for my money, you really just need lobster, a firm fish and either mussels or clams," says Ted Allen. Even in a simplified version of the Provencal seafood stew, Allen still thinks it's important to make a broth; here, he uses the lobster shells. "For a stronger seafood flavor, add a bottle of clam juice to the finished stock," he says.

Food Blogs We Love
Hot Dogs with Kimchi Relish
cook, with a couple of odd-ball dishes that J-Vo had a hand in (not in a bad way) - like Korean Baeckeoffe and Jeju Bouillabaisse. Some of my favs from the book: Spice-Rubbed Korean Chicken - uses gochugaru (Korean red pepper powder) Bibimbap read more...
see more blogs
More Great Recipe Ideas from Food & Wine