Ingredients for Bouillabaisse
- 8 Medium shrimp
- 12-ounce piece of cod, striped bass, or preferred whitefish fillet (boneless and skinless)
- 1 teaspoon of kosher salt, plus more for seasoning
- Freshly ground pepper
- 1 pound black mussels
- 3 tablespoons olive oil
- 1 cup finely chopped shallots
- 1 cup thinly sliced red bell pepper (2-inch strips)
- 2 tablespoons chopped garlic
- 1 cup dry white wine
- 3 cups fish broth or water
- 3 cups fish broth or water
- 2 cups canned plum tomatoes or tomato sauce (without added seasoning)
- 1 teaspoon saffron threads or powder
- 1 cup cubed fingerling or russet potatoes (1/2-inch cubes)
- ¼ cup roughly chopped fresh flat-leaf parsley
Ingredients for Rouille (Red Pepper Almond Mayo)
- 1 lg egg yolk
- 1 tsp dijon
- 1/2 C olive oil
- 1/4 tsp cayenne pepper
- 1/4 tsp kosher salt
- 1 tsp lemon juice
- 1 clove garlic, roughly chopped
- 1/4 C toasted slivered almonds
- 1 Red bell pepper charred and peeled (3/4 C)
Directions for Bouillabaisse
1. Peel the shrimp, cut out the vein along the back, and save the shells. (Skip this step if you are using pre-shelled shrimp.) Pat the shrimp and fish fillet dry with a paper towel. Season with salt and black pepper.
2. Pull the beards off the mussels by sliding them to the end of the shell and pulling. (Sometimes the mussels are already clean.) Rinse them off and let drain.
3. In a wide shallow pot over medium-high heat, add 2 tablespoons of the olive oil. Once the oil is hot, add the shrimp and fish without crowding. Cook until golden, about 1 minute for the shrimp and 3 minutes for the fish. The Shrimp are done when they go from translucent to opaque. The moment you see them change, take them out. Flip over the fish and cook until almost done but still a little undercooked (it will finish cooking in the broth). Remove from the pot and set aside on a plate.
4. Add the remaining 1 tablespoon of olive oil to the pot and add the shallots, bell peppers, and garlic. Sauté in the pot for 2 minutes, until golden. Add the mussels and cook until they just start to open, about 2 minutes. Add the white wine and simmer until reduced by half and the mussels are fully open, about 4 minutes. Remove the mussels with tongs and add to the plate of cooked fish. Remember to always discard any mussels or clams that do not open after being cooked.
5. To the same pot, add the fish broth, shrimp shells (if you have them), tomatoes, saffron, and 1 teaspoon of salt and bring to a boil. Turn off the heat and allow to cool until you are comfortable pouring it into a blender. Puree the mixture in a blender until smooth. Strain through a mesh strainer back into the pot and discard the solids.
6. Add the potatoes and bring to just under a simmer. Cover the pot and cook until the potatoes are tender. Add the cooked shrimp, fish, and mussels to the pot and turn off the heat. Don’t boil the fish or it will get tough. Stir to break up the fish into chunks. The residual heat of the broth will finish cooking the fish and shrimp. Taste to be sure.
7. Ladle equal amounts of the broth and seafood into each of four bowls. Garnish with parsley and serve.
Directions for Rouille
1. In a medium size mixing bowl whisk together the yolk and dijon.
2. SLOWLY whisk in the olive oil. It should take several minutes to incorporate and thicken.
3. Transfer mixture to a food processor
4. Add the remaining ingredients and puree until mostly smooth. A little almond texture is
5. Spread over a grilled piece of bread and set on side of Bouillabaisse bowl as the garnish or
dollop the Rouille directly on top of the Fish soup.
Don't be afraid of having leftovers. It is delicious as a sandwich spread, on top of a quinoa bowl or over grilled veggies, fish or chicken.
• Whisk the oil into the yolk very slowly or it will separate. If you want to do it in a food processor from the beginning you need to triple the recipe otherwise there is not enough egg to catch the blade and it will separate when you add the oil.
• You can substitute 1/3 c of prepared mayo but the flavor is not nearly as good.
• Set the bell peppers over an open flame and rotate until even black. Place in a bowl and cover with foil for at least five minutes. Peel the charred skin off (careful, it will be hot) leave some of the black skin on for flavor. Discard the stem and seeds.
• Toast the almonds over medium heat in a dry pan until golden.