Bouillabaisse

Name: Bouillabaisse
Yield: Yield: 8 Portions
Ingredients: 8 oz/227 g paysanne-cut leek; 1 bulb fennel, cut into medium dice; 2 qt/1.92 L Fish Stock; 8 oz/227 g peeled medium-dice potatoes; 8 oz/227 g mussels; Cayenne, as needed; Garlic and Saffron Mayonnaise; Crusty bread, as needed; 8 oz/227 g peeled deveined shrimp, cut into large dice; Salt, as needed; Ground black pepper, as needed; 2 fl oz/60 mL extra-virgin olive oil; 1 fl oz/30 mL Pernod; 1 tsp/0.5 g saffron threads; 8 oz/227 g medium-dice onions; 2 garlic cloves, minced; 1 lb/454 g sea bass fillet, or monkfish, branzino, or similar fish, cut into large dice; 1 lb/454 g sea bass fillet, or monkfish, branzino, or similar fish, cut into large dice; 1 lb/454 g sea bass fillet, or monkfish, branzino, or similar fish, cut into large dice; 1 lb/454 g sea bass fillet, or monkfish, branzino, or similar fish, cut into large dice

Preparation info

Yield:
8
Portions

Difficulty
Easy

Appears in

Street Foods

By Hinnerk von Bargen and Culinary Institute of America

Published 2015

About

Ingredients

1 lb/454 g sea bass fillet, or monkfish, branzino, or similar fish, cut into large dice
8

Fish course
Pescatarian
Street Food

Method

Season the fish and shrimp with salt and pepper and combine with 1 oz/30 mL olive oil, Pernod, and saffron in bowl. Allow to marinate under refrigeration for 1 hour.
In a rondeau or similar pan, sweat the onions in 1 oz/30 mL olive oil until translucent, about 5 minutes. Add the garlic, leeks, and fennel and continue to sweat for 1 minute.
Add the sto