Bouillabaisse!!

by Laura Burke

To be honest, I feel like bouillabaisse is one of those things everyone’s heard of, but no one actually knows. What exactly is bouillabaisse? Well, not to worry, we’ve got your answer. Bouillabaisse is a traditional Provençal fish stew. Originating in the southern coastal ville of Marseille, it was a meal first made by fishermen when they returned to port using common, bony fish and shellfish not served in restaurants.

While similar dishes are popular worldwide, especially around the Mediterranean pays of Spain, Italy, and Greece, what separates French bouillabaisse from les autres is the addition of local Herbes de Provence (try the following recipe!). Provençal bouillabaisse is also served in a specific manner, with the légumes and poissons served separate from the broth. A rouille is a traditional mayonnaise that is also usually served with French bouillabaisse.

Here’s Julia Child’s recipe to try for yourself!

Bouillabaisse

• 1/2 cup olive oil
• 1 cup each chopped onion and leek
• 4 cloves mashed garlic
• 2 or 3 large, ripe tomatoes
• 2 1/2 quarts water
• Fresh herb sprigs: thyme, parsley, fennel fronds and basil (in any    combination)
• 1/2 teaspoon saffron
• 1 tablespoon sea salt
• 3 - 4 pounds fish heads, bones, trimmings, shrimp shells
• 1 1/2 pounds each peeled shrimp (use the shells for the stock); wild cod, halibut and/or sole cut into chunks, and debearded, scrubbed mussels or clams
• Toasted rustic bread
• Rouille sauce (recipe below)

Heat the oil in a tall pot (I used an 8 quart stockpot) over medium heat; add the onion and leek and cook gently until softened. Stir in the garlic and cook for a minute until fragrant, then add the tomatoes, water, herbs, saffron, salt and fish bones. Bring to a simmer, then reduce heat so that the broth bubbles slowly without boiling. Cook 30 minutes, then strain the broth into a large bowl or another pot and discard the solids. Pour the broth back into the stockpot and bring to a boil. Add the shrimp and cook until they turn pink, a minute or two. Add the rest of the fish and shellfish, cover and simmer until the mussels or clams open. Taste the soup and add more salt and freshly ground pepper if needed. Serve the bouillabaisse with toasted bread and rouille on the side.

Rouille

•  1 roasted and peeled red bell pepper
•  1 roasted hot red chile pepper or ground cayenne pepper to taste
•  1 tablespoon fresh lemon juice
•  1 small peeled garlic clove
•  1/4 cup fresh bread crumbs or finely chopped almonds
•  1/4 cup fresh parsley leaves
•  Fine sea salt, about 1/2 teaspoon or to taste
•  1/3 cup extra-virgin olive oil

Puree everything except for the olive oil in a food processor until smooth. Slowly add the olive oil while processing to form a paste.

Note from Pam - I make a big pot of Bouillabaisse every year for Christmas Eve - I'll share MY recipe when we get closer to the holidays....although Julia's sounds pretty good too!