Bouillabaisse
Author: 
 
Ingredients
  • 1 pc Lapu lapu (1 kg)
  • 1 pc Red Snapper (1 kg)
  • 0.3 kg Squid (big)
  • 2 pc Shrimp (big)
  • 10 pcs Clam (big)
  • 10 Black peppercorns
  • 1 br Dry Fennel
  • 2 L Fish Soup
  • 10 Saffron Pistils
  • 2 pcs Garlic Clove
  • 1 pinch Orange Zest
  • 1 pc Small Bayleaf
  • ¼ pc Baguette
  • Soup (1-1.5L)
  • 1.5 kg Small fish
  • 1 pc Sweet Onions (50g)
  • 4 pcs Tomatoes
  • 1 pc Garlic Head
  • 1 t Fennel seeds
  • 10 pcs Black peppercorns
  • 1 L Chicken Stock
  • Spicy Provencale Sauce
  • 1 kg Small Potatoes
  • 0.25 L Olive Oil
  • 1 pc Garlic Clove
  • 0.15 L Fish Soup
  • 1 pinch Saffron Pistils
  • 4 pcs Sundried Tomato Petals
  • 5 g Sweet Pepper
  • 1 Egg Yolk
Directions
  1. Preparing the Seafood:
  2. Scale and clean the fish. Cut off the fins. Remove the head & gills. Cut into 5cm steaks.
  3. Clean & prepare the squid
  4. Cook shrimp in boiling water w/ fennel seeds for a few minutes
  5. Preparing the Fish Soup:
  6. Peel and slice onions
  7. Wash tomatoes & cut in six
  8. Cut the garlic head in half
  9. Heat up a cocotte with olive oil and sweat onions, fennel seeds, garlic & peppercorns while covered for 10 minutes
  10. Add the fish. Cook for 5 minutes over low heat without stirring or wetting and always covered.
  11. Add tomatoes. Press down lightly. Simmer covered for 5 minutes so the fish retain their juices.
  12. Cover with chicken stock to the same level of the fish. Simmer for another 20 munutes over low heat without cover.
  13. Strain through Chinois. Set aside.
  14. Cooking the Bouillabaisse:
  15. Pour soup into a cocotte then add saffron, four crushed cloves of garlic, orange peels, a bay leaf & 5 grains of black pepper. Bring the soup to a simmer.
  16. Gently poach fish 4-6 minutes depending on the size. Drain the fish and set aside.
  17. In a sauteuse, place the clams with a little stock and cook covered until they open up. When done, remove the shell without the meat and set aside.
  18. Remove soup from heat; strain.
  19. Sear squid quickly with olive oil and season with salt. Set aside.
  20. Return and reheat all the seafood in the soup.
  21. Preparation of the Provencale Sauce:
  22. Peel and cut the potatoes into four pieces. Cook them in the fish soup with the saffron and Espelette spices until they are completely soft and juice is reduced.
  23. Peel the garlic clove. Crush it in a mortar.
  24. Add the sun-dried tomatoes and crush it all together.
  25. Add the potatoes and its cooking juices. Mix well and grind again.
  26. In this paste, add the egg yolk. Mix well. Salt.
  27. Whisk in the oil with the paste until it reaches a mayonnaise-like thick texture. Set aside.
  28. Serve in a small bowl.
  29. Finishing and presentation:
  30. Slice the bread at an angle into 5mm thick slices. Toast them. Rub with garlic on one side.
  31. Add the soup base ina large soup pan.
  32. Arrange the seafood.
  33. Pour the rest of the soup in a soup tureen.
  34. Serve the croutons.
  35. Serve the provencale sauce on the side.
Recipe by The Peach Kitchen at https://www.thepeachkitchen.com/2011/05/bouillabaisse-by-adf-enderun-executive-chef-marc-chalopin/