Bouillabaisse is a classic French dish from southern France, requiring many varieties of fish. We had the opportunity to make this dish recently, in my Culinary Arts I class. All of the chopping is well worth the effort, as the final product is a delight!
1/4 cup olive oil
8 oz. mirepoix:
– 4 oz. onion, minced
– 2 oz. carrots, minced
– 2 oz. celery, minced
3 cloves garlic, minced
1 shallot, minced
1/2 cup fennel bulb, chopped
1 sprig fresh thyme
2 Tbsp. parsley, chopped
1 bay leaf, whole
1 cup chopped tomatoes
2 slices lemon
2 slices orange
1/4 tsp. crushed red pepper flakes
salt and pepper, to taste
pinch saffron threads
1 cup white wine
2 cups fish stock
Assorted seafood, cleaned: scallops, clams in the shell, mussels in the shell, shrimp, cooked lobster (slice in half/butterfly if pieces are large).
Here is the lobster that we boiled for this recipe:
- Heat olive oil in large, heavy pot and sweat the mirepoix for a few minutes until it starts to get tender.
- Add garlic, shallot, fennel, thyme, parsley and bay leaf, and then sweat them until the garlic is cooked but not brown.
- Add citrus slices, tomatoes, wine, saffron and stock and bring to a boil.
- Reduce heat and simmer for 15-20 minutes. Remove citrus slices after 5 minutes.
- Bring up the heat and add seafood in order of cooking time
- add clams first – wait for shells to open during cooking – this means they are done
- add the balance of the seafood in order of their cooking time needed – bring to a boil after adding each one
- Simmer for 2-3 minutes more, just until fish is done.
- Taste and adjust seasoning if needed with salt and/or pepper.
- Remove bay leaf and parsley sprig.
- Serve in bowls with crusty bread or croutons (or over rice or pasta)
- Garnish with chopped parsley, fennel leaves and lemon wedges, if desired.
Food Mingle Blog Alternatives and Substitutions:
- Wash the outside of the clam and mussel shells thoroughly in cold running water to remove any dirt or debris.
- If you do not have fish stock, you may substitute vegetable stock or water, but know that the flavor will not be as rich as if you used fish stock.
Yield: 4 servings
Source: Culinary Arts 1: Fundamentals of Food Preparation – Lab Manual,” Monroe Community College, Department of Hospitality Management, Chef Gerald Brinkman, M.S.Ed., Assistant Professor and Michelle M. Bartell, M.A., R.D., CDN, Professor