Bouillabaisse Recipe
This is a classic bouillabaisse recipe that comes from Marseille, France. Bouillabaisse is a Provençal seafood stew that is absolutely delicious and it’s one of the most popular French dishes.
The use of the cooked potato is very traditional and gives a rustic texture and a great elasticity to the sauce (rouille). In fact, the starch from the cooked potato acts as a natural emulsifier and will help during the process.
Alternatively, you can prepare a simpler recipe with no egg yolks. In that case, the “rouille” (i.e. sauce) can be made with 2 cups mayonnaise, 6 tablespoons of Tabasco Garlic Pepper Sauce, 1 tablespoon of fresh lemon juice, 2 garlic cloves and 1 teaspoon of saffron.
Enjoy!
PREP TIME: 6 hrs
COOK TIME: 50 mins
TOTAL TIME: 6 hrs 50 mins
COURSE: stew
CUISINE: French
SERVINGS: 4 servings
INGREDIENTS
3 pounds sea bass cut in 12 small portions
3 pounds red snapper cut in 12 small portions
12 snow crab legs
12 tiny Florida lobster tail
olive oil extra virgin
3 garlic cloves
2 fennel bulb
1 pound potatoes peeled, turned and blanched
baguette stale
2 garlic clove
1/2 lemon juice only
3 tablespoons Tabasco Chipotle pepper sauce
1 tablespoon saffron
2 cups white wine dry
3.5 quarts water
1/2 teaspoon Provence herbs
1/2 teaspoon fennel seeds
1/4 cup Pastis or any other Mediterranean, anise based liquor
ROUILLE
1 cup olive oil extra virgin
2 egg yolks
2 clove garlic
1 tablespoon lemon juice
1 small potatoes cooked and peeled
1 teaspoon saffron
6 tablespoons Tabasco garlic pepper
INSTRUCTIONS
Broth
Make a broth with the snow crab legs, lobster shell, garlic, Tabasco chipotle pepper sauce, saffron, salt, wine, COLD water, Provence herbs, fennel seeds and Pastis. Bring to a boil and simmer 20 minutes. Turn off the heat and let infuse the flavors 20 minutes. You should end up with 4 quarts of clear, saffron color broth. Reserve the crab legs for future use. Read More…
