Chicken Bouillabaisse (Eric Ripart - Avec Eric)
- Ready In:
- 1hr 30mins
- Ingredients:
- 20
- Serves:
-
8
ingredients
-
Bouillabaisse
- 3 cups chicken broth
- 1 teaspoon Spanish saffron threads
- 1⁄4 cup olive oil
- 1 (4 lb) chicken, cut into 10 pieces (breasts are quartered)
- 1 large onion, sliced
- 1 fennel bulb, sliced (cut off greens, halve and slice)
- 1⁄4 cup garlic clove, sliced
- 1⁄2 cup white wine (double if not using Pernod)
- 1⁄2 cup Pernod (optional)
- 1 cup tomatoes, strained (puree diced canned tomatoes, push some through a strainer, use liquid and reserve solids to add to a)
- kosher salt & freshly ground black pepper
- 1 lb tiny new potatoes, scrubbed and rinsed
- 1 lb mussels, rinsed and beards removed
- 2 dozen littleneck clams, rinsed
-
Aioli
- 2 egg yolks
- 1⁄4 cup lemon juice
- 1 teaspoon garlic clove, minced
- 1⁄2 cup olive oil
-
For Serving
- 1⁄2 cup fresh parsley, chopped
- 1 baguette, sliced 1/2 inch thick and toasted
directions
- Heat chicken broth and saffron, over low heat, in a small saucepan on the back burner (this allows the saffron to steep in the broth producing the best flavor and color).
- Heat olive oil in a large Dutch oven (or pressure cooker), over medium high heat; sear chicken pieces in batches, set aside (it is important that chicken is patted dry before placing in hot pot to get a good sear and for it not to stick).
- Add the sliced onion, fennel, and garlic to pot and saute, stirring occasionally, until they start to caramelize around the edges, about 5 minutes or so.
- Stir in the wine and Pernod, if using, scraping browned bits off the bottom of pot, and continue cooking until the liquid is almost evaporated.
- Add the strained tomatoes, chicken stock and saffron, and bring to a simmer; return chicken pieces and season with 1 teaspoon salt and 1/2 teaspoon pepper.
- Lower heat to medium low, cover, and let simmer until chicken is partially cooked, 20 to 30 minutes (pressure cooker: let come to pressure, reduce heat and cook 15 minutes).
- Add the potatoes, cover, and continue cooking until chicken is fully cooked and potatoes are tender, another 20 to 25 minutes (pressure cooker: 15 minutes).
- Meanwhile, make the aioli by processing egg yolks, lemon juice, and garlic in a food processor; slowly drizzle in olive oil until thick and emulsified.
- Season with salt and pepper.
- Just before serving, add mussels and clams to soup and simmer until they open, about 5 minutes; taste and addt salt and pepper, if needed.
- Spoon bouillabasse into bowls, garnish with parsley; serve with aioli and toasted baguette slices.
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RECIPE SUBMITTED BY
LucyS-D
Brentwood, 72
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