Rockfish Bouillabaisse

Name: Rockfish Bouillabaisse
Yield: Yield: 4 servings
Cuisine: American
Ingredients: Fish Soup broth, as needed; 1 piece parchment paper, to cover braise; 4, 5-ounce rockfish fillets; 4 garlic cloves, crushed; 10 cherry tomatoes, cut in half; 1 pinch cayenne pepper; 2 tablespoons extra-virgin olive oil; 1 fennel bulb, top removed, cut into quarters; Braised Fennel; Oven Dried Tomatoes; Mussels and Clams; Mussels and Clams; 2 tablespoons Italian parsley; 1 tablespoon dill; Fish Soup; Rockfish; 1 large pinch saffron, toasted and mixed with 3 tablespoons hot water; 1 large pinch saffron, toasted and mixed with 3 tablespoons hot water; 2 quarts rich fish fumet; 2 tablespoons Pastis; Salt, to taste; Freshly-ground black pepper, to taste; 1 pound mussels; 12 medium size clams; 1 medium onion, diced; 1 leek, cut into rings; 2 celery stalks, sliced; Extra-virgin olive oil, as needed; ½ pound fish trimmings, for sauce; 1 can Roma (plum) tomatoes

Preparation info

Yield:
4
servings

Difficulty
Complex

Appears in

Toques in Black

By Battman

Published 2019

About

Ingredients

Fish Soup

1 medium onion, diced
1 leek, cut into rings
2 celery stalks, sliced

Americas
United States
Fish course
Pescatarian
Gluten-free

Method

Fish Soup

Sauté the onion, leek and celery in olive oil until tender. Add fish trimmings, tomatoes, fennel seeds and steeped saffron and cook for about 5 minutes.

Add the fumet and Pastis. Bring to a boil and reduce to a simmer. Season with salt and pepper and let simmer for 30 minutes.

Blend the broth in a blender until coulis consistency,