Bouillabaisse With Potatoes, Fennel & Cherry Tomatoes

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Bouillabaisse With Potatoes, Fennel & Cherry Tomatoes

Bouillabaisse is the trademark seafood soup of Marseille. Traditionally this dish is flavored with fish bones and various regional fish. Cod, monkfish, European conger and scorpion fish are all cooked in the broth to create a dense palpable flavor. The fish is then removed and served separately on a large platter along with hot broth and a thick slice of bread with rouille, a mayonnaise with saffron and cayenne, on a side. To put a spin a classic, in my recipe I used all sorts of seafood- lobster tails, shrimp, squid, clams and black sea bass fillets. Steep the broth with all the aromatics, shrimp shells and fish bones including the head for almost an hour to develop a rich, fragrant flavor of the broth. You know it is ready when the fragrant aromas will overtake your olfactory sensors in the most satiating way. Drop in the potatoes (I like to use purple-skinned variety), thinly sliced fennel and only then your seafood but in the order of what cooks first. Garnish it with some cherry tomatoes and chopped parsley to add some color and extra taste! And voila the best summer seafood soup is ready to be served!

Ingredients: olive oil, onion, celery ribs, garlic gloves, peppercorns, thyme sprigs, parsley sprigs, fish bones and fish head, shrimp shells, white wine, vegetable stock, whole tomatoes, bay leave, sea salt, freshly ground black pepper, saffron, cherry tomatoes, fennel bulb, small potatoes (purple, pink, yellow), black sea bass, shrimp, lobster tails, littleneck clams, squid, parsley.

Chop onion and celery ribs.

For the broth: In a large Dutch oven or pot, heat the olive oil. Add onion and celery, season generously with salt and freshly ground black pepper. Sauté for 2-3 minutes, add garlic and cook for 1 minute. Add the fish bones, head and shrimp shells.

Add wine, peppercorns, bay leave, thyme and parsley.

Pour the vegetable stock, or water.

Add tomatoes. Bring the broth to a boil and reduce to simmer. Cook for 45 minutes.

Remove from the heat and strain the broth through a very fine sieve or con, pressing on all the vegetables and bones.  Discard them after.

For the bouillabaisse: Bring the stock back to a simmer, add a pinch of saffron.

Add potatoes and season with salt.

Seafood- lobster tails, shrimp, squid, black sea bass.

Add lobster tails and cook for 8 minutes.

Cut sea bass fillets diagonally in three pieces and add to the broth as well.

Add thinly sliced fennel.

Add shrimp, squid and clams, cook for 5 minutes or until the calms opened. Add cherry tomatoes. Discard the shells that didn’t open. Sprinkle with chopped parsley and adjust the seasoning.

Serve bouillabaisse by first pouring the broth in each plate and then top it with equal amount of everything- fennel, lobster tail, a piece of sea bass, a couple shrimps, clams and squid.

Bon Appétit!
Svitlana

Bouillabaisse With Potatoes, Fennel & Cherry Tomatoes

recipe details

Serves 6-8 

Ingredients

For the broth

  • 2 tablespoons olive oil
  • 1 onion, chopped
  • 2 celery ribs, chopped
  • 3 garlic gloves, minced
  • 15 peppercorns
  • 3 thyme sprigs
  • 5 parsley sprigs
  • Fish bones and fish head
  • Shrimp shells
  • 1 cup white wine
  • 6 cups vegetable stock
  • 16 oz. can crushed tomatoes
  • Bay leave
  • Sea salt
  • Freshly ground black pepper

For the bouillabaisse

  • Pinch of saffron
  • ½ cup cherry tomatoes
  • 1 small fennel bulb, thinly sliced, fronds reserved
  • 5-6 small skin-on potatoes (purple, pink, yellow), peeled, quartered
  • 1 ½ pound black sea bass, filleted, fish bones and head reserved
  • ½ pound shrimp, peeled, deveined, shells reserved
  • 3 lobster tails, cut in half lengthwise
  • 15 littleneck clams, cleaned
  • 8 squid, thinly sliced into rings
  • 2 tablespoons parsley, finely chopped

Directions

  1. For the broth: In a large Dutch oven or pot, heat the olive oil. Add onion and celery, season generously with salt and freshly ground black pepper. Sautee for 2-3 minutes, add garlic and cook for 1 minute. Add the fish bones, head and shrimp shells. Add wine, peppercorns, bay leave, thyme and parsley. Pour the vegetable stock, or water. Add tomatoes. Bring the broth to a boil and reduce to simmer. Cook for 45 minutes. Remove from the heat and strain the broth through a very fine sieve or con, pressing on all the vegetables and bones.  Discard them after.
  2. For the bouillabaisse: Bring the stock back to a simmer, add a pinch of saffron and potatoes.  Season with salt. Add lobster tails and cook for 8 minutes. Cut sea bass fillets diagonally in three pieces and add to the broth as well. Add fennel, shrimp, squid and clams, cook for 5 minutes or until the calms opened. Add cherry tomatoes. Discard the shells that didn’t open. Sprinkle with chopped parsley and adjust the seasoning.
  3. Serve bouillabaisse by first pouring the broth in each plate and then top it with equal amount of everything- fennel, lobster tail, a piece of sea bass, a couple shrimps, clams and squid.

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