BACK TO SEARCH RESULTS

Bouillabaisse

   

Author
JWU College of Culinary Arts

Minimum internal temperature 145°F (15 seconds)

Yield
20 servings

Serving Size
6oz broth and vegetables and 6oz assorted seafood

Recipe ID
C00001

Ingredients
US standard
Haddock 8-ounce filets, cut into thirds
4 each
Shrimp 16-20, peeled
1 ½ pounds
Mussels
1 pound
Clams
1 pound
Squid cleaned and cut
1 pound
Lobsters whole, live
5 each
Olive oil
6 ounces
Garlic cloves smashed and coarsely chopped
6 each
Onion large, julienned
1 each
Fennel small, julienned
1 head
Saffron 30 pistils
1 tablespoon
Red chili flakes crushed
2 teaspoons
White wine
3 cups
Tomato paste
2 tablespoons
Fish stock or lobster cooking broth
3 quarts
Potatoes ½” sliced Red Bliss or peeled, ¾” cubed Idaho (optional)
1 ½ pounds
Carrots peeled, scored and cut in ¼ inch florets
2 each
Roma tomatoes blanched, peeled, seeded, julienned
8 each
Fines herbes minced parsley, chervil, tarragon and chives
½ cup
Baguette
1 each
Garlic and Saffron Mayonnaise sub recipe
1 cup
Kosher salt
To taste
White pepper ground
To taste
Preparation
  1. Gather all the ingredients and equipment.
  2. Soak saffron in ½ cup white wine.
  3. Slice baguette into disks and toast for croutons. Prepare Mayonnaise.
  4. Cook lobsters in water or court bouillon for 12 to 14 minutes.
  5. In a large rondeau, on medium heat, sauté garlic, onions, fennel, saffron and chili flakes in olive oil with a large pinch of salt until onions begin to turn translucent.
  6. Add all 3 cups of white wine with saffron and reduce by half.
  7. Stir in tomato paste, then add fish stock, lobster cooking broth or chicken stock.
  8. Clean lobsters. Remove meat from claws and cut in half. Cut lobster tails in quarters. Remove vein but leave meat in the shell. Prepare head for garnish if desired.
  9. Thirty minutes before service, add potatoes and carrots. Cover, turn heat to high and bring to strong boil.
  10. If not cooking to order, add mussels and clams. Cover, turn heat to high and bring to strong boil.
  11. Lightly season haddock, shrimp and squid with salt and freshly ground white pepper.
  12. When shellfish start to open, (20 minutes before service) add julienned tomatoes, haddock, shrimp and squid. Cook uncovered. Stir gently. As broth begins to boil, turn down heat to gentle simmer. Cook until haddock is fully cooked about 6 minutes. Stir in lobster meat and squid. Remove from heat.
  13. Add salt and pepper if necessary.
  14. Place a dollop of saffron mayonnaise on each crouton.
  15. Serve in a deep soup or Bouillabaisse bowl. Each serving should have 8oz of broth with vegetables, a few of each clams, mussels, squid and scallops, a few pieces of lobster meat and one piece of haddock. Sprinkle with fines herbes.
  16. Serve with additional fresh and crusty baguette pieces.