Classic Bouillabaisse
ID: 8b9f4b0e...
A classic French fish stew featuring a rich, aromatic broth infused with saffron, fennel, and Pernod. It is served with tender shellfish, pan-seared halibut, a luxurious saffron rouille, and toasted baguette.
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🍳 調理の流れ
Simmer fish bones and aromatics to make a rich fish fumet, then strain. → Sauté vegetables, reduce with tomatoes and white wine, then simmer with saffron and fumet before blending smooth. → Pan-sear the white fish in butter and olive oil until golden and crispy. → Steam the shellfish directly in the blended broth with diced vegetables, then enrich with butter and Pernod. → Assemble the dish with the broth, shellfish, seared fish, toasted baguette, rouille, and microgreens.
調理手順
簡単な手順
Simmer fish bones and aromatics to make a rich fish fumet, then strain. → Sauté vegetables, reduce with tomatoes and white wine, then simmer with saffron and fumet before blending smooth. → Pan-sear the white fish in butter and olive oil until golden and crispy. → Steam the shellfish directly in the blended broth with diced vegetables, then enrich with butter and Pernod. → Assemble the dish with the broth, shellfish, seared fish, toasted baguette, rouille, and microgreens.
イントロ
A classic French fish stew featuring a rich, aromatic broth infused with saffron, fennel, and Pernod. It is served with tender shellfish, pan-seared halibut, a luxurious saffron rouille, and toasted baguette.
ステップ 1
Prepare the fish fumet (stock) by adding diced carrot, celery, onion, sliced lemon, fish bones, and a bouquet garni to a pot. Pour in cold water, simmer for 35-45 minutes, then strain.
ステップ 2
To make the base, heat olive oil in a large pot and sauté minced garlic, chopped carrot, celery, onion, and fennel for about 5 minutes. Season with salt and pepper.
ステップ 3
Add chopped tomatoes and white wine, then bring to a boil and let reduce by half over high heat (about 5-7 minutes).
ステップ 4
Add saffron threads, a second bouquet garni, and the strained fish fumet. Simmer gently for 20 minutes.
ステップ 5
Remove the bouquet garni, then blend the broth with an immersion blender until completely smooth.
材料リスト
重要なメモ
For the fish stock, you can use any white fish bones like cod or halibut, but avoid oily fish.
Be careful when salting the broth at the end, as shellfish naturally releases salty seawater as it cooks.
Pernod should be added at the very end off the heat to preserve its delicate anise aroma.
Pan-searing the fish separately provides a nice crispy crust, but you can also poach it directly in the broth if preferred.
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