Bouillabaisse
Bouillabaisse is a classic fish soup or stew, made from the best fish and shellfish available in the market that day. The stock is always flavored with a little saffron, and usually contains tomato, aromatic vegetables, and wine. Add crusty bread and this could be lunch.
Ingredients
- Fish Soup Base
- Carrots - 4 medium, 4 medium
- Onions - 2, sliced
- Celery Stalks - 6, sliced
- Leeks - 2, white part only, cleaned and sliced
- Green Peppers - 2 medium, seeded and diced
- Fennel roots - 2, chopped
- Unsalted Butter - 1/4 cup
- Tomato paste - 2 tablespoons
- Brandy - 1 cup
- Dry white wine - 2 cups
- Tomatoes - 3, peeled, seeded, and chopped
- Garlic - 1/2 teaspoon, minced
- Pinch of saffron, - presoaked
- Fish stock - 3 quarts
- Fish and Shellfish
- Shallots - 1 teaspoon, chopped
- Garlic - 1 teaspoon, chopped
- Green Onion - 1 teaspoon, chopped
- and parsley - 1 teaspoon, chopped
- Olive Oil - 2 tablespoons
- Shrimp - 1 pound, peeled
- Fish fillets - 1 pound, boneless, skinless, cut into 1-inch pieces
- Oysters - 6, shucked
- Lobster Tails - 6 medium, shelled (optional)
- Mussels in Shells - 20 (optional)
- Brandy - 1/2 cup
- Dry white wine - 2 cups
- Lump Crabmeat - 1/4 pound, picked over for shell
- Salt and freshly ground pepper to taste
- Parsley - 1/2 bunch, stemmed and chopped
Instructions
To prepare the soup base: Saute the carrots, celery, leeks, peppers, and fennel in butter until transparent. Add tomato paste. Saute 30 seconds. Add the brandy, avert your face, and ignite with a long kitchen match. Shake the pan until the flames die down. Add the white wine, tomatoes, garlic, saffron, and fish broth. Simmer until the vegetables are tender, about 30 minutes.
To finish the bouillabaisse: Saute the shallots, garlic, green onion, and parsley in olive oil in a large, deep saute pan for 1 minute, until softened. Add the shrimp, fish, oysters, lobster, and mussels and cook for 1 minute. Heat the brandy, then add to the saute pan. Avert your face and ignite using a long kitchen match. Shake the pan until the flames die down. Add the white wine and prepared fish base. Simmer for about 10 minutes. Correct seasonings to taste. Top with crabmeat and cook 30 seconds.
To serve: Using a slotted spoon, divide the seafood among six warmed soup plates. Ladle broth over the seafood. Garnish with chopped parsley.
