BOUILLABAISSE

A fish stew from Marseille, the oldest city in France located on the east coast of France.

Bouillabaisse means to boil then simmer, it is a fish soup containing any sort of fish or shellfish that is available in your part of the world. A good bouillabaisse contains herbs & vegetables that are in season & sourced local. It’s June so we will be using fennel, leeks, sorrel, onions, tomatoes, celery, rosemary, lavender, thyme, oregano, parsley & potatoes. It’s definitely a good time of the year for this recipe.

As far as the fish goes we are in Texas so we must use what is available in the gulf (I feel the need to mention the oil spill here but we all have it on our minds as it is) such as amberjack, tilefish, snapper, oysters, etc.

These ingredients are simmered together in a fish stock. The veggies & fish are then strained from the broth. I like to blend up the rich broth with an emersion blender & strain it again. The fish & vegetables are served separate from the broth. The broth is served hot with a crostini & a rouille (roo-EE).

Bouillabaisse

• 2 quarts of fish stock
• ½ leek, julienned
• ½ fennel, sliced reserving the fronds for garnish
• 1 ripe tomatoes, peeled & chopped
• 1 bunch sorrel, chopped
• the zest & juice of an orange
• 2 garlic cloves, chopped
• fresh parsley, finely chopped
• fresh thyme, finely chopped
• 2 fresh bay leaves
• 1 t turmeric powder
• 1 T raw sugar
• 1 T peppercorns
• course sea salt
• 1 lbs fresh fish (snapper, amberjack, grouper, tilefish, trigger fish, etc.)
• 1/2 lb shrimp, peeled & deveined
• ½ lb oysters, scrubbed with a brush & rinsed

Place the fish stock on the heat & bring to a simmer. Add leeks, sorrel, fennel, tomatoes, orange juice, orange zest, sugar, garlic & herbs. Add fish, potatoes & shellfish at different stages depending on their cook time. This is the key to a perfect fish stew.

Rouille

• 1 c bread crumbs
• 3 T warm water
• 2 T mustard
• 2 egg yolk
• 4 cloves garlic, roasted to goo
• salt & white pepper to taste
• pinch of cayenne

• 3 T extra-virgin olive oil (& extra!)

Baguette, sliced & toasted (a crostini)

Pour warm water over breadcrumbs to moisten. In a food processor pulse together the bread crumbs, mustard, yolks, garlic, salt, pepper & cayenne. Add olive oil in a ribbon until a paste is formed (you can also use one of those beautiful giant marble mortal & pastel if you are lucky enough to have one). If a paste does not form add extra oil.

Serve on baguette

Fish Stock

• 1 fish skeleton (or about 1 pound fish bones)
• 2 T grapeseed oil
• 1 onion, quarted
• 2 stalks celery
• 6 garlic cloves
• 1 bay leaf
• 2 T peppercorns
• 2 sprigs thyme
• Water to cover
• 1 c white wine

On a sheet tray lay the fish skeleton out & pile the remaining ingredients on top. Roast in oven until golden & crispy. When done, put roasted ingredients in a stock pot with water & wine. Bring the liquid to a boil & reduce to a simmer. Skim scum of the top with spoon throughout. Cooking time. Cook for 45 minutes. Remove from the heat & strain.