Quick and Easy Seafood Bouillabaisse
ID: 66739456...
A simplified, home-friendly version of the classic French seafood stew from the South of France by Chef Ludo Lefebvre. This recipe creates a rich, deeply flavorful aromatic broth infused with saffron, Pernod, and orange zest, paired with perfectly poached fresh seafood and served with traditional rouille croutons.
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🍳 烹飪流程
Sweat aromatic vegetables (onion, carrot, celery, fennel, leeks, garlic) in butter, then stir in tomato paste and fresh tomatoes. → Add a portion of shrimp (with shells), snapper, and scallops, season with thyme and Piment d'Espelette, then deglaze with Pernod, white wine, saffron, and water to simmer for 20 minutes. → Blend the stock mixture in a food processor, strain it back into the pot, and infuse with fresh orange and lemon zests. → Gently poach raw snapper, shrimp, and scallops in the strained broth until tender and firm. → Ladle hot broth over the poached seafood, top with rouille-spread croutons, drizzle with olive oil, garnish with parsley and fennel fronds, and serve.
烹飪步驟
簡短烹飪順序
Sweat aromatic vegetables (onion, carrot, celery, fennel, leeks, garlic) in butter, then stir in tomato paste and fresh tomatoes. → Add a portion of shrimp (with shells), snapper, and scallops, season with thyme and Piment d'Espelette, then deglaze with Pernod, white wine, saffron, and water to simmer for 20 minutes. → Blend the stock mixture in a food processor, strain it back into the pot, and infuse with fresh orange and lemon zests. → Gently poach raw snapper, shrimp, and scallops in the strained broth until tender and firm. → Ladle hot broth over the poached seafood, top with rouille-spread croutons, drizzle with olive oil, garnish with parsley and fennel fronds, and serve.
開場介紹
A simplified, home-friendly version of the classic French seafood stew from the South of France by Chef Ludo Lefebvre. This recipe creates a rich, deeply flavorful aromatic broth infused with saffron, Pernod, and orange zest, paired with perfectly poached fresh seafood and served with traditional rouille croutons.
步驟 1
Melt some butter in a large Dutch oven or pot over medium heat.
步驟 2
Add the diced onion, carrot, celery, fennel, and leeks into the melted butter.
步驟 3
Add the mashed garlic and sweat all the vegetables together until softened. Add an extra touch of butter if needed.
步驟 4
Stir in the tomato paste, cook for a minute, then add the diced fresh tomatoes.
步驟 5
Cut the tiger shrimp (leaving shells on for maximum flavor) and add them to the pot.
材料清單
重要提醒
Keep the shrimp shells on for the stock base. They contain a massive amount of natural flavor that makes the broth incredibly rich and authentic.
Ensure the heat is very low when poaching the fresh seafood. A aggressive boil will overcook the delicate seafood and break the fish apart.
Pernod (anise liqueur) and saffron are essential ingredients that give French bouillabaisse its iconic licorice and aromatic earthy flavor profile.
Poach the seafood in stages: start with scallops as they are thicker, then add shrimp, and finally the fish fillets which cook very quickly.
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