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Bouillabaisse

Bouillabaisse

— Serves 4

Bouillabaisse is a traditional Provencal fish stew originating from the port city of Marseille. It contains various kinds of cooked fish and shellfish. The more people share the meal, the more different fish are included. This recipe uses salmon, scallops and shrimp, but you can use any combination of fish, clams, mussels, lobster, crab, langoustines, calamari, octopus or sea urchins. Traditionally it is ‘special occasion’ fare due to the lengthy preparation required, but using Perard authentic French Fish or Lobster soup as the foundation makes it simple enough for a weeknight dinner.

Bouillabaisse is served with Rouille sauce, grated Gruyère (optional) and croutons on the side.

Bouillabaisse

  • 1 medium onion, chopped
  • 2 leeks, white part only, washed well and sliced thinly
  • Échiré salted butter
  • Olive oil
  • 1 large tomato, peeled, seeded and chopped
  • Perard Lobster Soup or Perard Wild Fish Soup
  • 10 Jumbo sea scallops, cut in two
  • 1 ½ lb salmon cut in 1.5-inch pieces
  • 1 ½ lb Jumbo peeled and cooked shrimp
  • Salt and pepper to taste

In a large, heavy-bottomed saucepan (cocotte or wok), sauté the onion and the leeks in the salted butter and olive oil. Lower the heat and cook for few minute until tender and beginning to turn golden. Add the tomatoes and stir for a few minutes.

Pour the soup into the pan and bring it to a boil. As soon as you see bubbles around the edge of the soup, lower the heat — it should be very hot but not boiling.

Add the scallops and let them cook for 10 minutes. Meanwhile grate the Gruyère and let it stand in the refrigerator. Add the salmon pieces. Cook for an extra 10 to 15 minutes then add the shrimps. Cook for an extra 5 minutes. Taste the bouillabaisse and adjust the seasoning.

If the bouillabaisse will be served immediately, simmer just until the shrimp are hot. If preparing in advance, turn off the heat as soon as the shrimp are put in, then reheat it when ready to serve.

Serve with croutons, Rouille Sauce (recipe below), and grated Gruyère.

Rouille Sauce

  • ½ cup Delouis Mayonnaise
  • 3 – 4 Garlic cloves
  • 2 pinches saffron threads

Place mayonnaise in a bowl. Add the crushed garlic gloves, salt and saffron threads, crumbling the saffron finely with your fingers. Mix well.

Keep the Rouille in the refrigerator until you serve the Bouillabaisse.

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