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Bouillabaisse

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    Source: www.emerils.comReport recipe

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    Nutrition Info . . .

    NutrientsProteins, Lipids, Cellulose
    VitaminsA, B1, B2, B3, B6, B9, H, C, D, P
    MineralsSelenium, Natrium, Iodine, Fluorine, Silicon, Potassium, Sulfur, Phosphorus, Cobalt, Molybdenum

    Ingredients Jump to Instructions ↓

    1. 1/2 cup olive oil

    2. 1 cup thinly sliced onion

    3. 1/2 cup thinly sliced leek, white and light green parts only, in half-moons

    4. 1/2 cup thinly sliced fennel bulb

    5. 2 tablespoons thinly sliced garlic

    6. One 14 1/2-ounce can petite diced tomatoes, with juice

    7. 1/2 cup Pernod or Herbsaint

    8. 1/2 cup dry white wine

    9. 1/4 teaspoon crushed saffron threads, crumbled between your fingers

    10. 1 pound small Yukon Gold potatoes, peeled and diced

    11. 1 teaspoon salt

    12. 1/2 teaspoon freshly ground black pepper

    13. 2 1/2 quarts Rich Shrimp Stock

    14. 1 bay leaf

    15. 2 sprigs fresh thyme

    16. 2 sprigs fresh parsley

    17. 5 black peppercorns

    18. 16 littleneck clams, scrubbed and purged

    19. 16 mussels, scrubbed and debearded

    20. 2 pounds mixed firm-fleshed skinless white fish fillets, such as rockfish, cod, or halibut, cut into 2-inch pieces

    21. Roasted Red Pepper Aioli, for serving

    22. Chopped fresh parsley leaves, for garnish Warm baguettes, for serving

    Instructions Jump to Ingredients ↑

    1. In an 8-quart or larger pot, heat the olive oil over medium heat. Add the onion, leek, fennel, and garlic and cook, stirring, until soft, about 6 minutes. Add the tomatoes and cook, stirring, for 1 minute. Stir in the Pernod, wine, and saffron, increase the heat to medium-high, and cook for 1 minute more. Add the potatoes, salt, and pepper and stir well, then add the stock and bring to a boil. Add the bay leaf, thyme, parsley, and peppercorns, lower the heat, and simmer until the potatoes are just tender but still firm, 20 minutes. Add the clams, mussels, and fish, cover the pot, and cook for another 10 minutes, or until the clams and mussels have opened and the fish is just cooked through. Remove from the heat and discard any unopened clams or mussels.

    2. Ladle about 1 cup of the hot broth into a heatproof bowl and briskly whisk in 3 tablespoons of the aïoli to form an emulsion. Pour the emulsified broth-aïoli mixture back into the bouillabaisse and stir to combine.

    3. To serve, ladle the soup into large soup bowls and garnish with chopped parsley. Serve with warm baguettes and the remaining aïoli.

    4. Yield : 4 to 6 servings

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