Bouillabaisse From The Silver Palate Recipes

Steps:

• Heat oven to 400 degrees; brush bread liberally with olive oil, and bake on a sheet, turning once, until golden and crisp, about 5 minutes. Set aside.
• Add enough olive oil to a Dutch oven, deep skillet or shallow pot to make a thick layer (don't skimp) on the bottom. In it, cook onion, garlic, celery, carrot, potato, fennel and saffron until glossy. Add stock and tomato and bring to a moderate boil; cook until thick and stewy rather than soupy. Season to taste; it should be so delicious that you don't even care whether you add fish.
• Lower heat to a simmer, and, as you add fish, adjust heat so that the liquid continues to bubble gently. Add fish in order of how long they will take to cook. Monkfish, striped bass and squid are fish that might require more than a few minutes, so add them first. About five minutes later add clams and mussels, holding back any fish that has been cooked or will cook in a flash. When mollusks open, add remaining fish. Cut scallops into quarters and place in the bottom of 4 bowls.
• Add pastis if you're using it; taste and adjust seasoning. Ladle hot soup and fish over the scallops, distributing clams and mussels evenly. Garnish and serve with croutons and rouille, if you're using.

Steps:

• To make the croutons heat oven to 200C/180C fan/gas 6. Lay the slices of bread on a flat baking tray in a single layer, drizzle with olive oil and bake for 15 mins until golden and crisp. Set aside - can be made a day ahead and kept in an airtight container.
• Use a layer of the green part of the leek to wrap around and make a herb bundle with the thyme, bay, parsley stalks, orange peel and chilli. Tie everything together with kitchen string and set aside.
• Heat the oil in a very large casserole dish or stock pot and throw in the onion, sliced leek and fennel and cook for about 10 mins until softened. Stir through the garlic and cook for 2 mins more, then add the herb bundle, tomato purée, star anise, Pernod if using, chopped tomatoes and saffron. Simmer and stir for a minute or two then pour over the fish stock. Season with salt and pepper, bring to a simmer, then add the piece of potato. Bubble everything gently for 30 mins until you have a thin tomatoey soup. When that piece of potato is on the brink of collapse, fish it out and set aside to make the rouille.
• While the broth is simmering make the rouille by crushing the garlic, chilli and saffron with a pinch of salt in a mortar with a pestle. Mash in the cooked potato to make a sticky paste then whisk in the egg yolk and, very gradually, the olive oil until you make a mayonnaise-like sauce. Stir in the lemon juice and set aside.
• Once the chunky tomato broth has cooked you have two options: for a rustic bouillabaisse, simply poach your fish in it along with the mussels, if you're using (just until they open) and serve. For a refined version, remove the herb bundle and star anise. Using a handheld or table-top blender, blitz the soup until smooth. Pass the soup through a sieve into a large, clean pan and bring to a gentle simmer. Starting with the densest fish, add the chunks to the broth and cook for 1 min before adding the next type. With the fish we used, the order was: monkfish, John Dory, grey mullet, snapper. When all the fish is in, scatter over the mussels, if using, and simmer everything for about 5 mins until just cooked and the mussels have opened.
• Use a slotted spoon to carefully scoop the fish and mussels out onto a warmed serving platter, moisten with just a little broth and scatter over the chopped parsley. Bring everything to the table. Some people eat it as two courses, serving the broth with croutons and rouille first, then the fish spooned into the same bowl. Others simply serve it as a fish stew. Whichever way you choose the rouille is there to be stirred into the broth to thicken and give it a kick.

Steps:

• Make croutons:
• Put oven rack in middle position and preheat oven to 250°F.
• Arrange bread slices in 1 layer in a shallow baking pan and brush both sides with oil. Bake until crisp, about 30 minutes. Rub 1 side of each toast with a cut side of garlic.
• Make soup:
• Plunge lobster headfirst into a 6- to 8-quart pot of boiling water, then cook, covered, 2 minutes from time lobster enters water. Transfer lobster with tongs to a colander and let stand until cool enough to handle. Discard hot water in pot. Put lobster in a shallow baking pan. Twist off claws with knuckles from body, then crack claws with a mallet or rolling pin and separate claws from knuckles. Halve body and tail lengthwise through shell with kitchen shears, then cut crosswise through shell into 2-inch pieces. Reserve lobster juices that accumulate in baking pan.
• Cook tomatoes, onion, and garlic in oil in cleaned 6- to 8-quart pot over moderate heat, stirring occasionally, until onion is softened, 5 to 7 minutes. Meanwhile, peel potatoes and cut into 1/2-inch cubes. Stir potatoes into tomatoes with fennel fronds, bay leaf, saffron, sea salt, and pepper. Add stock and bring to a boil, then reduce heat and simmer, covered, until potatoes are almost tender, 8 to 10 minutes.
• Add thicker pieces of fish and cockles to soup and simmer, covered, 2 minutes. Stir in mussels, shrimp, lobster, including juices, and remaining fish and simmer, covered, until they are just cooked through and mussels open wide, about 5 minutes.
• Stir 3 tablespoons broth from soup into rouille until blended.
• Arrange 2 croutons in each of 6 to 8 deep soup bowls. Carefully transfer fish and shellfish from soup to croutons with a slotted spoon, then ladle some broth with vegetables over seafood.
• Top each serving with 1 teaspoon rouille and serve remainder on the side.

Steps:

• Marinate fish: Stir together saffron and pastis; set aside. Stir together sliced fennel, 1/4 cup fronds, and 2 tablespoons garlic. Divide fennel mixture between two 9-by-13-inch nonreactive baking dishes. Cut fish into uniform portions, each 4 to 5 inches long and 2 to 3 inches wide. Generously season with salt. Put thick pieces in one baking dish and thin ones in the other. (They will be poached in separate batches later.) Pour 2 tablespoons pastis mixture and 1/4 cup oil into each dish; turn fish to coat. Cover; marinate in refrigerator 2 hours, turning once.
• Meanwhile, prepare stock: Cover fish heads and bones with cold water; let soak. Heat remaining 1/4 cups oil in a tall, 10-quart stockpot (that includes a steamer basket for later use) over medium heat until hot but not smoking. Add onion, leeks, celery, chopped fennel, 1 tablespoon salt, and remaining garlic. Cook, stirring, until translucent, about 7 minutes.
• Add tomato paste; stir well. Stir in 2 cups wine, remaining pastis mixture, orange zest, and juice. Tie together bay leaves, parsley, thyme, and rosemary sprigs with kitchen string; add to pot. Stir broth. Bring to a boil.
• Drain and rinse fish heads and bones; add to pot. Pour in 10 cups cold water (liquid should come to within 3 inches of rim of pot). Bring to a boil; let boil for 10 minutes. Skim foam from surface.
• Reduce heat to medium-high. Stir in tomatoes. Cook until stock is slightly reduced, about 20 minutes. Raise heat to high; boil until olive oil binds with liquids, 20 to 30 minutes. Meanwhile, bring marinated fish to room temperature.
• Steam shellfish: Put mussels and shrimp in a large, shallow pot (steaming the shrimp in their shells enhances their flavor). Add 1/2 cup wine and 1/4 cup fennel fronds; cover. Cook over high heat until shrimp are pink and cooked through and mussels are open (check pot frequently after 4 minutes). Transfer cooked shellfish with a slotted spoon to a large bowl (after 7 minutes, discard any mussels that remain closed); reserve pot. Cover bowl with foil.
• Pass stock through a food mill: Using tongs or a slotted spoon, lift out heads and large bones; discard. Discard herbs. In batches, pass stock through a food mill set over the pot of shellfish juices, extracting as much liquid as possible. (If you don't have a food mill, pass stock through a fine sieve, firmly pressing on solids with the back of a ladle.) Discard solids.
• Pass broth through a chinois or a fine sieve into stockpot. Press on solids; discard. Reserve 1/2 cup broth for rouille.
• Cook potatoes: Bring broth to a boil. Place potatoes in steamer basket; submerge in broth. Reduce heat to medium; cook until tender, about 8 minutes. Transfer to a serving platter; cover with foil.
• Cook fish: Return broth to a boil. Place thick fish pieces in basket; submerge in broth. Reduce heat to low. Poach until cooked through, about 6 minutes. Transfer to platter; cover with foil. Return broth to a boil; place thin fish pieces in basket; submerge in broth. Reduce heat to low; poach until cooked through, 4 to 5 minutes. Transfer to platter; pour any juices from platter and shellfish bowl into broth. Cover fish and shellfish with foil.
• Pass broth through a chinois or fine sieve into a serving bowl. Press on solids with a ladle; discard solids.
• Serve: Ladle about 3/4 cup broth into each bowl. Serve with rouille-topped croutons. Follow with fish and potatoes, served with any remaining broth.

Steps:

• Heat the olive oil in a large saucepan, and add the onions, leeks, chopped tomatoes, and garlic. Cook and stir over a low heat for a few minutes until all vegetables are soft.
• Stir in the fennel, thyme, bay leaf, and orange zest. Add shellfish and boiling water; stir to combine. Season to taste with salt and black pepper. Turn up the heat to high, and boil for about 3 minutes to allow the oil and water to combine.
• Add fish, and reduce the heat to medium. Continue cooking for 12 to 15 minutes, or until fish is cooked. The fish should be opaque and tender, but still firm. Fish should not be falling apart.
• Taste the bouillabaisse and adjust the seasoning. Stir in saffron, and then pour soup into a warmed tureen or soup dishes. Serve immediately.