Here's a very traditional version of this classic southern French dish that Aileen and I learned when we took our first trip together to Provence. This trip was a "do over" trip to Europe as our "dream" honeymoon to the Amalfi Coast in Italy got cancelled due to the tragic terrorist attacks of September 11, 2001. Anyhow, Aileen and I traveled to France with 5 other women (I might add - this is a much longer yet funny story that we will be happy to share over a nice glass of wine). On this tripe we stayed at a wonderful home (Le Moulin de Silvan) and met our beloved friend Mirielle. Mireille was a special and unique person who exemplified that special joie de vive for which many of the French are known. May she truly rest in peace.
I will warn you in advance, this recipe does NOT fit the normal TheITGourmet principles of low complexity, few ingredients, and can be prepared relatively quickly - it's not a highly difficult recipe to prepare, but it will take some time. But what I will tell you is that the results of your time and effort will produce a high quality Bouillabaisse that is delicious and should impress your family / guests.
TIP: And this is an important one - make sure you have plenty of bread (for "sopping" up the broth) because you are not going to want to leave anything behind on your bowl.
NOTE: The fish listed below
Serves 8 – 10
Ingredients
9 lbs Assorted varieties of fish for the Bouillon and for Eating - including but not limited to rascasse – a.k.a. rockfish or scorpion fish, weever, gurnard, daurade, grunion, mullet, John Dory (St. Peter fish), conger eel, monkfish. NOTE: Divide the fish into two types of fish – ones for the bouillon (i.e., stock or broth) versus the filets for eating with the broth.
The Bouillon Fish – Rascasse, weeverfish, and gurnard - If in Southern France (yes, we have been known to take this recipe with us when we travel) - these fish are easily found in the supermarkets and outdoor markets (tell your fishmonger you are making bouillabaise and they will provide you the fish and also spend 10-15 minutes telling you their favorite recipe and technique for making it. Here in the United States, it's highly unlikely and probably cost prohibitive to find and cook with the fish listed above.
However, what I typically have done is make my bouillon with the heads (YES - heads) and bones of Salmon, Cod, Grouper, and other fish species that my local fish counter has available (ask them, they will either sell them low cost, or happily give them to you. Although not the authentic French fish, they will still make a quality stock.
The Eating Fish – Daurade, Grunion, Mullet, John Dory, Conger Eel, and Monkfish. I would suggest finding many different kinds of fish that you like (except I do NOT recommend Tilapia).
For the Bouillon (or fish fumet / stock)
3 Large White Onions
3 Leeks – coarsely chopped (white and light green)
3 Stalks Celery – coarsely chopped (including the green leafy portion)
Salt (to taste - which is probably on the heavier side - apologies in advance to any cardiologists reading this or treating you)
For the Fillets for Eating
1 Large White Onion - sliced and coarsely chopped
1 Bulb Fennel – white portion coarsely chopped
1 Bouquet Garnis (bay leaf, thyme)
9 Cloves of Garlic - peeled
2 lbs Mussels – rinsed, scrubbed, and cleaned with beards removed
5 Medium to Large Tomatoes – blanched to remove the skin and coarsely chopped
9 Small White Potatoes – peeled and sliced in half
4 Pinches Saffron
For the Croutons
Peanut Oil (or you can substitute canola or grape seed oil)
1 Large Baguette – cut in 1/2" thick slices for crouton
1 Clove of Garlic – peeled and sliced in half
For the Rouille
2 Small White Potatoes – peeled and sliced in half
1 tbsp Cayenne Pepper (ground)
1 pinch Saffron Powder
2 Eggs - separated
1 cup Olive Oil
10 Cloves of Garlic - peeled
Salt
Directions
Prepare the Mussels
Put mussels in a small stockpot with a small amount of water. Cook over medium heat just until the shells begin to open. Make sure that all mussels open. Remove approximately 2/3 of the mussels from their shells and reserve the remainder in their shells for serving in the Bouillabaisse. Reserve the broth that the mussels were cooked in and add to the Bouillon (stock) below.
Prepare the Bouillon (Fish Fumet or Stock)
Put a generous amount of olive oil into the bottom of a large stock pot. Sweat the leeks, celery, and onions. When the vegetables have almost turned transparent, add the garlic and continue to cook until all vegetables have turned transparent (but not brown). Add the tomatoes and bouquet garnet and quickly stir until thoroughly mixed with the other vegetables. Add the small, bouillon fish (that have been cut into pieces bones and all), reserved mussel broth (from above), and an equal amount of water to the vegetables. Continue to add water until the fish pieces are able to float easily in the water. Add two (2) large pinches of salt (we will re-adjust the seasoning at the end). Cover the stock and let boil for 20 – 30 minutes. When done (fish bones and skin will have almost completely separated), strain the stock through a fine sieve or Chinoise.
Prepare the Base of the Bouillabaisse
In a separate stock pot, put a generous amount of olive oil to coat the bottom of the pan. Sweat the fennel and onions over medium – medium high heat. Add the strained bouillon (from above). Lower the heat to medium. Add the saffron and potatoes and cook in boiling stock for 15 minutes. When the potatoes have cooked, begin to add the Eating Fish. Separate the fish by type and add one at a time so that the fish that will take longer to cook are added first so that all the fish will be done at the same time. When all fish have cooked, remove from heat and taste for seasoning.
Prepare the Croutons
Pour a generous coating of peanut or vegetable oil in the bottom of a large skillet and heat over medium to medium-high heat. Place a layer of the sliced bread in the skillet and toast the slices until the browned. Flip the crouton and toast on the other side. When done, remove the toasted bread from the skillet and rub each side with a clove of garlic. Set the croutons aside to be served with the Bouillabaisse.
Prepare the Rouille
Boil the two small, sliced white potatoes. In a mortar, add the yolks of two eggs, cayenne pepper, saffron powder, garlic, salt, and olive oil (1 teaspoon) and crush together to make a thick paste. Add the potatoes and crush to mix into the paste. In the mortar, continue to mix the paste, gradually adding the rest of the olive oil, until you've created a smooth sauce. If the sauce tends to separate, add another ½ of a potato and keep beating.
To Serve
Serve in individual, flat soup (or pasta) bowls making sure to give each guest a nice selection of the fish and mussels (also, remember to serve the mussels that were reserved - these serve as a garnish to your dish). Float a few of the croutons in the broth and top each with a healthy dollop of the rouille. Serve with a nice dry wine (I like a Cotes du Rhone or Chateauneuf du Papes).
As Always Best Regards and BonAppetIT!!!
TheITGourmet
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