BOUILLABAISSE

BOUILLABAISSE

OUR TWIST ON THE MEDITERRANEAN CLASSIC WITH RED SNAPPER, TIGER PRAWNS AND MUSSELS.

  • SERVES 4

INGREDIENTS

SEAFOOD

  • 1 whole red snapper, about 1.5-2 kg, scaled and cleaned
  • 8 large tiger prawns, shell-on
  • 1 kg fresh mussels, cleaned and debearded

BOUILLABAISSE BROTH

  • 3 tbsp extra virgin olive oil
  • 1 large onion, diced
  • 1 leek, white and light green parts only, sliced
  • 1 small fennel bulb, diced, fronds reserved
  • 5 garlic cloves, sliced
  • Kosher salt
  • Freshly ground black pepper
  • 2 tbsp tomato paste
  • 3-4 ripe heirloom tomatoes, roughly chopped
  • 250 ml dry white wine
  • 60 ml Ricard
  • 5-6 sprigs fresh thyme
  • 1 generous pinch saffron
  • 60 ml warm water, for infusing the saffron
  • 750 ml-1 L water, as needed

POTATOES

  • 8 small waxy potatoes
  • Kosher salt

SAFFRON POTATO ROUILLE

  • 150 g cooked potato, using the potato trimmings
  • 2 egg yolks
  • 1 garlic clove, finely grated
  • 1 generous pinch saffron, bloomed in 1 tbsp warm water
  • 150-200 ml extra virgin olive oil
  • Salt, to taste

TO FINISH

  • Fresh chives, finely sliced
  • Reserved fennel fronds
  • Extra virgin olive oil
  • Freshly ground black pepper

METHOD

1. PREP THE FISH

  • Fillet the red snapper, keeping the head, backbone and all the clean fish bones for the broth.
  • Remove the skin and pin bones from the fillets.
  • Depending on the size of the fish, cut each fillet into 3 or 4 nice portions. You want fairly generous pieces that will hold together when poached.
  • Keep the fish portions refrigerated until ready to cook.

2. PREP THE PRAWNS

  • Peel the tiger prawns, keeping the tails intact if you want a nicer presentation.
  • Reserve all the shells for the broth.
  • Devein the prawns and refrigerate.

3. START THE BROTH

  • Heat the olive oil in a large, wide pot over medium heat.
  • Add the onion, leek, fennel and garlic. Season with salt and black pepper and sweat gently until everything is soft and translucent without taking on too much colour.
  • Add the tomato paste and cook for another 2–3 minutes.
  • Add the chopped heirloom tomatoes and cook until they begin to break down and release their juices.
  • Deglaze with the white wine and Ricard.
  • Add the thyme.
  • Bloom the saffron in the warm water for a few minutes, then add the saffron and its liquid to the pot.

4. STEAM THE MUSSELS IN THE BROTH

  • Add the cleaned mussels directly to the pot and cover.
  • Cook just until the mussels open, then immediately remove them and set aside.
  • Discard any mussels that remain closed.
  • Keep all the liquid they released in the pot. This becomes part of the flavour of the broth.

5. BUILD THE FISH BROTH

  • Add the reserved snapper head and bones along with the tiger prawn shells.
  • Add enough water to just cover everything, around 750 ml to 1 litre.
  • Bring to a gentle simmer and cook for about 20–25 minutes. Avoid aggressively boiling the fish bones.
  • Remove the large bones, head and shells.
  • Strain if necessary to make sure no small bones or pieces of shell remain.

6. BLEND THE BROTH

  • Blend the broth until completely smooth.
  • Pass through a fine chinois for a cleaner texture.
  • Taste and adjust the seasoning.
  • The finished broth should be intensely savoury, slightly anise-forward from the fennel and Ricard, and beautifully golden-orange from the tomatoes and saffron.
  • Keep warm.

7. TURN & COOK THE POTATOES

  • Using a small paring knife, turn the potatoes in the classic French style, shaping each one into a small, even oval with smooth sides.
  • Don’t throw away the trimmings / keep them for the rouille.
  • If you don’t want to turn the potatoes, simply cut them into even bite-sized pieces. The important thing is that they’re all roughly the same size so they cook evenly.
  • Place the potatoes in a saucepan, cover with cold, well-salted water, then bring gently to a simmer.
  • Cook until tender but still holding their shape.
  • Drain and keep warm.
  • Cook the reserved potato trimmings separately until completely tender for the rouille.

8. MAKE THE SAFFRON POTATO ROUILLE

  • While the potato trimmings are still warm, mash them very finely.
  • Combine approximately 150 g cooked potato with the egg yolks, garlic and bloomed saffron.
  • Slowly stream in the olive oil while whisking or blending until you have a thick, glossy, mayonnaise-like sauce.
  • Season with salt.
  • The rouille should be creamy and a beautiful bright saffron yellow.
  • Set aside.

9. POACH THE FISH & PRAWNS

  • Return the bouillabaisse broth to a wide pan and bring it to a very gentle simmer.
  • Add the snapper portions and poach gently until almost cooked through.
  • Add the prawns and continue cooking just until the prawns are opaque and the fish flakes easily.
  • Carefully remove the seafood and place it on a resting rack or tray.
  • Return the mussels briefly to the hot broth just to warm them through.

10. PLATE

  • Arrange the poached snapper, tiger prawns, mussels and turned potatoes in warm shallow bowls.
  • Pour the piping-hot bouillabaisse broth around the seafood immediately before serving.
  • Finish with finely sliced chives, fennel fronds, a good drizzle of extra virgin olive oil and freshly ground black pepper.
  • Serve the saffron potato rouille alongside.

By Laurent Dagenais

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