Commander's Palace Creole Bouillabaisse
The dish known today as bouillabaisse was created by Marseille fishermen who wanted to make a meal when they returned to port. Rather than using the more expensive fish, they cooked the common rockfish and shellfish that they pulled up with their nets and lines, usually fish that were too bony to serve in restaurants, cooking them in a cauldron of sea water on a wood fire and seasoning them with garlic and fennel. Tomatoes were added to the recipe in the 17th century, after their introduction from America. This zesty version is courtesy of Chef Jamie Shannon of Commander's Palace in New Orleans, as featured in the Louisiana New Garde television show. The broth can be made up to two days ahead, covered and stored in the refrigerator.
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INGREDIENTS
NutritionBroth Base
- 1⁄2cup olive oil
- 1⁄4
- 4blue crabs (gumbo crabs)
- 1⁄2lb shrimp shells (fresh, not frozen, plus heads)
- 1jalapeno, minced and seeded
- 4
- 2
- 3
- 3
- 4
- 6
- 2quarts fish stock (or 1 quart water plus 1 quart white wine)
- 8
- 1pinch saffron
Bouillabaisse
- 1⁄2cup olive oil
- 3
- 24
- 8
- 8ounces fish fillets, cut into pieces (trout or sheepshead preferred)
- 3⁄4
- 24oysters, shucked
- 2
- 2
- 1
- 1red pepper, seeded and julienned
- 8
- 24
- 1lb crabmeat
- salt and pepper, to taste
-
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DIRECTIONS
- To make the broth base: Heat olive oil in a large pot; saute the garlic until golden.
- Add the crab and shrimp shells; saute for ten minutes.
- Add the rest of the vegetables and cook until tender, about 20 mintues.
- Add stock or water and wine, herbs and saffron; simmer for an hour.
- Puree in batches and strain.
- To make the bouillabaisse: In a large pan, heat 1/4 cup of olive oil over medium heat and saute garlic until golden.
- Add mussels, shrimp, seafood sausage and fish; cook for about five minutes.
- Pour in the whie wine and cook, scraping the bottom of the pan to remove any browned bits.
- Add 8 cups of the broth and bring to a boil.
- In a medium pan, heat 1/4 cup olive oil and saute the vegetables until tender.
- Add oysters and crab meat to the broth and seafood mixture.
- Add sauteed vegetables to the mixture and season to taste with salt and pepper.
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