bouillabaisse plated 720
Entrées

Classic Bouillabaisse

Servings

4

Cook Time

1 hrs

Total Time

1 hrs

Classic seafood stew from Provençal with seasoned California Petrali Sole, clams, mussels and shrimp.

Ingredients

  • 1 pound petrale sole, trimmed of any bones
  • 8 oz mussels, preferably from Prince Edward Island, cleaned
  • 8 oz Manila clams, cleaned
  • 8 each white Gulf shrimp, u10 size, cleaned
  • 3 cups bouillabaisse broth (ingredients & recipe follow)
  • 1 cup white wine
  • 1 cup Russet potato, medium diced
  • 4 tablespoons butter, unsalted
  • 2 bunches chives, chopped fine
  • 4 tablespoons rouille (ingredients & recipe follow)
  • Grapeseed oil as needed
  • Salt, to taste
  • Boillabaisse Broth:
  • ½ cup fennel, chopped
  • ½ cup onion, chopped
  • 2 cloves garlic
  • ¼ cup pernod
  • 1 small pinch saffron
  • 1 bay leaf
  • 2 cups canned tomato
  • 2 cups lobster stock
  • 1 tablespoon olive oil
  • Rouille:
  • 1 cup baguette, cut into small pieces
  • 2 cloves garlic
  • ½ teaspoon red pepper flakes
  • Very small pinch saffron
  • Juice of 1 lemon
  • ½ cup lobster stock
  • ½ cup extra virgin olive oil

Directions

Preheat oven to 350. In a small mixing bowl toss potatoes with salt and 1 teaspoon grapeseed oil. Place on baking sheet and cook in oven for 10 minutes, until tender. Meanwhile, season sole with salt. In large sauté pan heat 2 tablespoon oil until hot. Cook sole until golden brown, remove from pan. Add potato, clams, mussels, shrimp and white wine. Cover pan and cook for 3 minutes until shellfish start to open. Add bouillabaisse broth, butter and chives and cook until butter has incorporated into the sauce.

Divide shellfish, broth and potato amongst 4 bowls. Top with equal parts of sole filet. Top sole with 1 tablespoon of rouille and fennel frond to garnish.

Bouillabaisse Broth:
In medium pot, sweat fennel, garlic and onion in olive oil. Add saffron, bay leaf and pernod. Cook until pernod has evaporated. Add tomato and lobster stock and let cook for 15 minutes. Remove bay leaf and blend in food processor. Strain through fine mesh strainer.

Rouille:
In blender, add all ingredients except oil. Blend until very smooth. With blender running, slowly drizzle in olive oil.

Chef’s Notes

Pairs excellently with the minerality in the crisp Chalk Hill Viognier whose floral notes accent the fennel and saffron in the broth.