Deconstructed Bouillabaisse
Ready In: 50 mins
Serves: 4
Ingredients
Bouillabasse
- 1 tablespoon olive oil, plus more for sauteing the fish
- 1 small onion, thinly sliced
- 1⁄2 fennel bulb, thinly sliced and fronds reserved for garnish
- kosher salt
- fresh ground black pepper
- 1 garlic clove, sliced
- 1 (14 1/2ounce) can petite diced tomatoes, drained
- 1⁄2 cup white wine
- 2 1⁄2 cups fish stock
- 1 teaspoon saffron
- 1 bay leaf
- 1 dozen rock shrimp, peeled and deveined
- 1 dozen mussels
- 1 -1 1⁄2 lb chilean sea bass, cut in 4 pieces
Toasts
- 0.5 (6 ounce) baguette, sliced 1/4-inch thick (use one which is slightly stale, about one day old)
Rouille
- 1 cup mayonnaise
- 2 garlic cloves
- 1⁄2 lemon, zested
- 1⁄2 lemon, juice of
- 5 slices jarred roasted red peppers
- kosher salt
- fresh ground black pepper
Directions
- Heat 1 tbsp olive oil over medium-high heat in a wide 2-qt saucepan. When it shimmers, add onion and fennel. Season with salt and pepper, and sweat 2-3 minutes. Add garlic and sweat another 2-3 minutes.
- Add the drained tomatoes and the wine. Raise heat to high and boil 2 minutes until wine begins to reduce.
- Add fish stock, saffron and bay leaf; bring back to the boil. Reduce heat to low and simmer, uncovered, 10 minutes. Adjust seasoning.
- Pick over mussels, discarding any which are already open. Add mussels and shrimp to broth and stir. Cook 3 minutes until shrimp are pink and mussels open (discard any which remain closed).
- Salt and pepper both sides of the sea bass. Coat the bottom of a large nonstick skillet with olive oil. Heat oil over medium-high heat until it shimmers. Add the fish and cook 3-4 minutes on each side, until golden.
- Arrange baguette slices on a cookie sheet and bake in a preheated 350°F oven for 10 minutes until dry and golden; watch carefully to prevent overcooking.
- In a mini-food-processor, combine mayonnaise, garlic, lemon zest, lemon juice, roasted red peppers, salt and black pepper. Process until smooth.
- Using wide, shallow bowls, place 3 mussels and 3 rock shrimp in each bowl. Place a mound of vegetables in the center of the dish, and top with 1 piece of sea bass. Ladle broth around the fish and top with a fennel frond. Serve with rouille and toasts.
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