Boullabaisse

I have fallen victim of a nasty cold, so this week’s post it’s going to be short and sweet. No more rants or preaching (at least for a while). This week I have a wonderful recipe for you: Bouillabaisse – a traditional French fish stew that originated in Marseille. My friend Lauren and I made it a few months ago and I was surprised by how easy it was to make and the fact that it was not time consuming. Everyone loved it and had seconds. If you don’t have plans for dinner tonight, go the grocery store, buy all the ingredients, head to kitchen and make Bouillabaisse. It is the perfect dish for a snowy, cold night. 

Bouillabaisse

6 to 8 servings

Adapted from What’s 4 Eats: http://www.whats4eats.com/soups/bouillabaisse-recipe

Note that ideally bouillabaisse is made with rascasse, an ugly fish found only in the Mediterranean. However, feel free to make it with any combination of fish and seafood available to you. Try to use as many different types as possible, as it improves the flavor.

Ingredients:

Broth

•Olive oil -- 1/4 cup

•Onion, chopped -- 1

•Celery, chopped -- 2 ribs

•Garlic, crushed -- 4 cloves

•Tomatoes, chopped -- 1 pound

•Orange peel (no white pith) -- 1 piece, about 2 or 3 inches long

•Parsley -- 6 to 8 sprigs

•Fresh thyme -- 2 sprigs

•Bay leaf -- 1

•Saffron (optional) -- 1 pinch

•Salt -- 2 teaspoons

•Peppercorns -- 6 to 8

•Water -- 2 quarts

•White wine (optional) -- 1 cup

Rouille

•Red bell pepper, roasted, peeled and seeded -- 1

•Potato, cooked and peeled -- 1

•Garlic, crushed -- 4 cloves

•Hot chile pepper, minced -- 1

•Fresh basil -- 2 tablespoons

•Salt and pepper -- to taste

•Olive oil -- 1/4 cup

Rouille

To Finish :

•Fish and seafood (see variations) -- 5 to 6 pounds. We got a combination of clams, mussels, fresh shrimp, langoustines and white fish.

•French bread sliced and toasted -- 2 to 3 pieces per person

Directions:

1.For the Broth: Heat the olive oil in a large pot or Dutch oven oil over a medium flame. Add the onions, celery and garlic and sauté slowly until the onions are wilted and translucent. Stir in all the remaining broth ingredients, bring to a boil, then reduce heat to low and simmer for 30 to 40 minutes.

2.For the Rouille: Place the roasted pepper, potato, garlic, chile pepper, basil, salt and pepper in a blender or food processor with a little of the broth from above. With the blender or processor running, gradually pour in the olive oil. Thin out the sauce a little with more of the broth if needed. The rouille should be thick but spreadable. Adjust seasoning and place in a sauce boat or small bowl.

3.To Finish: Bring the broth to a simmer again over medium heat. Add the fish and seafood in batches, starting with the firmest fish first and ending with the most delicate seafood. Simmer until all the fish and seafood is cooked through, about 10 minutes.

4.To serve, place the toasted bread in the bottom of each individual's bowl. Place a piece of each type of fish and seafood over the bread in each bowl and spoon the broth over all. Pass rouille at the table for each guest to stir into the bouillabaisse.